Soft, fluffy, and perfectly moist banana bread studded with chunks of walnuts and coconut shreds. Pair this with a warm cup of coffee and/or smother with a creamy nut butter.
I recently took a weekend trip with my family to Northern Idaho to go camping. I of course had to scout out a local coffee shop, because I am a coffee snob…what can I say. I found a super cute, clean, and inviting coffee shop called Evans Brother Coffee in Sandpoint, ID. The drinks were delicious, but what really won me over was their coconut walnut banana bread.
It was so moist, fluffy, and thick. The flavors mended so well and I loved the addition of crunchy walnuts and coconut flakes. So, I had to recreate it at home.
Yes, I know it’s summer and you probably don’t want to turn your oven on, but if you happen to have a colder day anytime soon make sure you give this a go.
This banana bread recipe contains simple ingredients, including:
ripe bananas, melted coconut oil, non-dairy milk, apple cider vinegar, maple syrup, and vanilla extract for the wet ingredients.
coconut sugar, whole wheat flour, almond flour, baking soda, salt, cinnamon, walnuts, and coconut flakes for the dry ingredients.
The trick to getting this banana bread extra fluffy is to use a vegan buttermilk alternative, which is simply a mixture of non-dairy milk and apple cider vinegar. This highly acidic component will react with the baking soda and give this bread a nice rise.
I also love the combination of whole wheat flour and almond flour. It adds a delicious nutty and warming flavor to the bread. Highly recommend!
To make this bread, start by combining non-dairy milk and apple cider vinegar in a liquid measuring cup. Set aside for 5 minutes. Mash two ripe bananas in a large mixing bowl. Add milk mixture, coconut oil, maple syrup, and vanilla. Whisk until combined.
Add flours, baking soda, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth and pourable batter forms. Fold in roughly chopped walnuts and coconut flakes. Pour into a parchment lined loaf pan. (Optional): Sprinkle with additional chopped walnuts and coconut flakes.
Bake for 35-40 minutes until top is golden brown and toothpick inserted comes out clean. Allow to cool for 10 minutes before slicing.
This Coconut Walnut Banana Bread is…
- Soft, fluffy, and moist
- Simple and easy
- Egg and dairy-free
- Nutty, warm, and comforting
- Oh so delicious!
Soft, fluffy, and perfectly moist banana bread studded with chunks of walnuts and coconut shreds. Pair this with a warm cup of coffee and/or smother with a creamy nut butter.
- ½ cup non-dairy milk
- 1 tsp apple cider vinegar
- 2 medium ripe bananas
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut sugar
- 1 cup whole wheat flour
- ¾ cup almond flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup roughly chopped walnuts
- ½ cup coconut flakes
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Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
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To a liquid measuring cup, measure non-dairy milk and whisk in apple cider vinegar. Let sit for 5 minutes. In a large mixing bowl, mash ripe bananas until mostly smooth. Add milk mixture, melted coconut oil, maple syrup, vanilla, and coconut sugar. Whisk until smooth.
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Add flours, baking soda, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth and pourable batter forms. Fold in walnuts and coconut flakes. Pour into prepared loaf pan. (Optional): Sprinkle with more chopped walnuts and coconut flakes.
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Bake for 35-40 minutes until top is golden brown and toothpick inserted comes out clean. Allow to cool for 10 minutes before slicing.
That looks good
Author
Thanks so much!!
The inside didn’t cook but am assuming it’s because I substituted the one cup of whole wheat flour for almond? Sob 🙁
Author
I have not tested this recipe using almond flour, but I would assume the amounts aren’t a 1-1 conversion.