Coconut and Lime Banana Bread (gluten-free, vegan)

Gluten-free and Vegan Banana Bread Recipe @ 

This is a dense, moist bread with such a tender crumb that it feels light. The tenderness is delivered without the usual greasiness of sweet breads —  it gets its moisture from ripe bananas instead of relying on the large amounts of oil typically used. It is also perfectly sweet with a great texture on the top from coarse-grained sugar, and a hint of cinnamon and ginger. 

Coconut flour generally requires a lot more moisture than “regular” flours, but this just allows us to pack more banana – and more banana flavor – into this bread. For the most intense banana flavor, make sure to use very, very ripe bananas. The almond and coconut flour mixture lend a subtle nuttiness that is a perfect foil for the sweet bananas. I think these may be the best flours to cook banana bread with regardless if you need to eat gluten-free or not – along with the nuttiness, they give it a denseness but also a completely soft, tender crumb, almost to the point of creaminess, unlike more glutinous, chewy flours.

Gluten-free and Vegan Banana Bread Recipe @

Although this is a “coconut and lime” banana bread, the coconut flakes and lime can be left out to leave you with a delicious, classic banana bread, without coconut flavor. However, using just the zest and lime juice gives the bread a subtle flavor lift without it being necessarily “lime-y”.

It was a lot of fun to experiment and create a gluten-free recipe featuring coconut and almond flour – a big thank-you to my aunt Margo who recently gifted me the flours along with a bunch of other fun ingredients!

Coconut & Lime Banana Bread (gf)
  1. 1 1/2 cup mashed banana (~3 large bananas)
  2. 1/4 cup coconut oil, melted
  3. 1/4 cup agave
  4. 1/4 cup brown sugar
  5. 1 tablespoon vanilla extract
  6. zest and juice of 1 lime (optional)
  7. 1 cup almond flour
  8. 1/2 cup coconut flour
  9. 1/2 cup cornstarch*
  10. 1 teaspoon baking soda
  11. 1 teaspoon ground ceylon cinnamon
  12. 1/2 teaspoon ground ginger
  13. 3/4 teaspoon sea salt
  14. 1/2 cup sweetened flaked coconut or toasted, unsweetened flaked coconut (optional)
  15. 1 tablespoon coarse-grained sugar
  1. Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper and spray/lightly grease with oil.
  2. Mash the bananas and measure out 1 1/2 cups if you haven't done so already. Mix the bananas with the coconut oil, agave, sugar, vanilla, and lime zest and juice until well-combined.
  3. Measure and sift the almond flour, coconut flour, and cornstarch - this is important because these flours tend to clump. If you don't have a sifter, use a whisk and a fine-mesh sieve. Add to the wet ingredients along with the baking soda, spices, and salt and mix well. Stir in the coconut flakes until well-distributed.
  4. Use a spatula to scoop the mixture into the loaf pan and smooth out (it will be very thick). Sprinkle the tablespoon of sugar on top and lightly press into the batter.
  5. Bake for 50-55 minutes in the center of the oven or until a toothpick inserted in the center comes out clean.
  6. Let the bread cool for at least 20 minutes before cutting for the best texture.
  1. *Or substitute tapioca flour, although cornstarch is a whole lot cheaper.
chel rabbit

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