Imagine sinking your teeth into a slice of moist, decadent banana bread that's not only incredibly delicious but also completely plant-based and guilt-free! This vegan banana bread with luxurious coconut frosting is about to revolutionize your baking game, transforming those overripe bananas into a heavenly treat that will have everyone begging for your secret recipe. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves mind-blowing desserts, this recipe is your ticket to culinary bliss!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup all-purpose flour
- 1/2 cup coconut cream (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs on the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add melted coconut oil to the mashed bananas and mix well until fully incorporated.
- Stir in the sugar and vanilla extract, mixing until the ingredients are evenly combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
- Gradually fold the dry ingredients into the banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- For the coconut frosting, whip the coconut cream in a mixing bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract to the coconut cream, beating until the frosting is light and fluffy.
- Once the banana bread is completely cooled, spread the coconut frosting evenly over the top of the loaf.
- Optional: Garnish with toasted coconut flakes or a sprinkle of cinnamon before serving.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose extremely ripe bananas with brown spots for maximum natural sweetness and moisture.
- Don't overmix the batter - this can lead to tough, dense bread. Mix just until ingredients are combined.
- Use a toothpick or cake tester to check doneness; it should come out clean with minimal crumbs.
- Let the bread cool completely before frosting to prevent the coconut cream from melting.
- For extra flavor, toast your coconut flakes before garnishing to enhance their nutty profile.
- If your coconut cream is too runny, refrigerate it for 30 minutes before whipping.
- Store leftovers in an airtight container in the refrigerator to maintain freshness and prevent spoilage.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 2g
Fat: 14g
Saturated Fat: 11g
Cholesterol: 0mg
