Go Back
Coconut Banana Bread
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Course: Dessert
Cuisine: Gluten Free, Soy Free, Vegan
Servings: 10 slices
Author: Live Minimal
  • 4 medium sized bananas, mashed
  • 1 extra banana to place on top
  • 1/2 cup coconut oil, melted
  • 3 tsp vanilla extract
  • 2 cups GF self raising flour – I used a local store (Coles Supermarkets) brand mix.
  • 2/3 cup coconut sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 2/3 cup unsweetened shredded coconut
  • 1/2 cup raisins
  • 1/2 cup walnuts, chopped
  • 2 flax eggs*
  1. Preheat oven at 350 fahrenheit/180 degrees celsius.

  2. Prepare flax eggs. At the same time soften your raisins by pouring boiling water over them and allow to sit for 5 minutes.

  3. Mix dry ingredients – self raising flour, coconut sugar, baking powder, baking soda, pinch of salt, shredded coconut and cinnamon.

  4. Mix your wet ingredients in a separate bowl – bananas, vanilla extract, coconut oil and your flax eggs.

  5. Combine the wet to the dry mixture.

  6. Once combined, add walnuts and raisins.

  7. Pour into a loaf tin, lined with baking paper.  Split a banana down the middle and place on top of mixture. To caramelise your banana topping, sprinkle 1 tsp of coconut sugar along each banana slice.

  8. Cook for 55 minutes. After 55 minutes, turn off the oven but allow the loaf to sit in the oven for 10 minutes.

  9. Take out of the oven and allow the cake to sit for 30 minutes.

  10. Slice and enjoy!

Recipe Notes

*Mix 2 Tbsp ground flax seed and 6 Tbsp warm water – allow to sit for 10 minutes