Vegan Banana Coconut Bread (Quick Bread)

eggless banana bread
I am not sure if I have asked this before or not, but asking this again hoping there are new ideas in store. O dear reader, what do you usually do with the over ripe bananas that is lurking over your countertops? Make the quintessential banana bread, milkshake, pancake, freeze them or just toss them? If I am no mood to bake then I usually make the delicious sweet paniyaram/appe for evening snack or strawberry banana milkshake

But then if I am in a mood and have time to bake then I try out some really good recipes from the web. This time around I chose the recipe from here. (She is the author of “Vegan Cupcakes Take Over the World” and “Vegan with Vengeance” and I am a huge fan of her books.). 

 I have followed the recipe for most part, but added stuff like coconut and walnuts to it. The combination of banana and coconut though unique in their way has that tropical flair and is a match made in heaven. Add walnut to this combination and you relish a trinity of bursting flavors. 
vegan quick bread
I have tried many vegan banana bakes before, but this has been the best vegan banana bread that I have baked so far. Soft and light this makes a perfect accompaniment as tea/coffee time snack. I love it so much that I cannot wait for those bananas on my countertop to get ripe and try this again. I know when I find another recipe; I will be saying the same thing and literally eating my words 🙂 

Note to self: Try toasting the coconut a bit and use vegetable oil instead of the butter. Finally try using whole wheat pastry flour instead of AP flour.

If you have some ripe bananas that need to be used then you can try some of these bakes below:

vegan banana coconut bread

Recipe Source: Adapted from Banana Bread


  • 2 cups AP flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup margarine ( I used Earth balance)
  • 3  ripe bananas (peeled & mashed )
  • ½ cup shredded coconut
  • 1/4 cup vanilla soy milk + 1 teaspoon vinegar (keep them together)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • ¼ cup chopped walnuts (optional)
  •  1/2 teaspoon salt


  • Preheat oven to 350 F (175 C). Grease a 8×4 bread pan and keep aside.
  • First in a bowl sift together the dry ingredients AP flour, baking soda, salt and cinnamon.
  • In another bowl cream together the margarine, sugars. Add the mashed bananas, soy milk (with vinegar) and vanilla essence and mix together. (I used hand mixer for this).
  • Slowly in intervals add the mixed dry mixture to the wet and incorporate until well mixed. Finally add the coconut and fold it in.
  • Pour this batter into the prepared pan and top it off with chopped walnuts.
  • Bake for an hour to an hour 10 minutes or until knife inserted in the middle comes clean. Keep aside to cool and cut into desired shape.
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  1. aqua says:

    Completely agree with you, bananas and coconuts are indeed a match made in heaven. In fact, I make mine with coconut oil and trust me, coconut oil makes the bread absolutely divine. Though I make mine with eggs but the vegan version sounds and looks very nice.

  2. Yogi Kitchen says:

    This recipe looks great. I’ve fiddled around with Vegan versions of this bread for ages. I’ve come to realise, it’s all in the proportions of wet-dry ingredients. Quite a fine balance; I really look forward to trying yours!

  3. Gopika says:

    I have to try this recipe. Have been seeing it for some time now.. Yours looks so perfect. Soft and fluffy.. cant wait to take a bite 🙂

  4. Trudy ~ Veggie num num says:

    Yum, this coconut bread looks so moist and super delicious!! Love the combination of coconut and banana. I have been thinking about coconut bread all day so finding your recipe has convinced me I just have to bake it!!

  5. Cooking Foodie says:

    Love the photos…love banana bread and coconut just makes it more tempting…

    I was wondering – is the Light lunches round-up around the corner? I was looking for some easy recipes 🙂

  6. Julie says:

    Can I use almond milk instead of soy? Do you think it would still work? And if so, would I still have to use the vinegar?

  7. RedChillies says:

    Julie, I searched on google and based on my findings you can use almond milk instead of soy milk. Also you can use vinegar with almond milk and should work.
    Let me know how it turned out 🙂

  8. Miss Chievous RN says:

    LOL! I just pulled this out of the oven and its half gone! I havent even gotten a taste yet but my BF says its the best banana bread of his life… and his mother was a professional baker!

    of course i added my own twist: MACADAMIA NUTS!

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