- ⅓ cup Coconut Oil
- 1 tsp Stevia (I used SweetLeaf SteviaPlus)
- ¾ cup Coconut Milk
- ¼ cup Ground Flaxseed
- 4 ripe Bananas
- 2 tsp Vanilla Extract
- 2 tbsp fresh Lime Juice
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups Whole Wheat Pastry Flour
- ½ cup + 2 tbsp shredded Unsweetened Coconut (reserve 2 tbsp for topping)
Preheat oven to 350 degrees. Line an 8×4 loaf pan with parchment paper and grease lightly with baking spray.
In the bowl of a standing mixer, combine the oil, stevia, coconut milk, flaxseed, bananas, vanilla, and lime juice. Beat until bananas are mashed and the mixture is smooth.
In a separate bowl, mix together the baking soda, salt, flour, and ½ cup of coconut. Add dry ingredients to banana mixture, scraping down the sides and bottom of the bowl to incorporate.
Spread batter into a prepared loaf pan, and bake 20 minutes. Carefully remove the pan from the oven and sprinkle with the reserved 2 tablespoons of coconut. Return to oven and bake 40-50 minutes more, until a knife inserted in the center comes out clean. If the coconut topping browns too quickly, tent the banana bread loosely with aluminum foil. Let cool before removing from pan.
Read the blog post where this recipe originally appeared: Vegan Banana Bread Recipe with Stevia