Vegan Banana Bread With Coconut Frosting


Growing up in the islands, banana bread was a staple. My mother would make banana bread almost every Friday and all my brothers and I would help her make enough for family and friends. I remember creaming butter and sugar by hand; she was not satisfied until the mixture was light and fluffy. Her banana bread was always moist and delicious.

This vegan recipe is a modified version of my mother’s. I use pineapple juice and coconut oil for a tropical flair. I also use whole wheat flour and flax seed for increased fiber; flax seeds were also used as egg substitute. I must say this tastes just as good as my Mama’s. I decided to include 2 versions of coconut frosting, the first one is similar to frosting consistency and the second is more like a glaze.


  • Banana Bread
    • 3 cups whole wheat pastry flour
    • 3 ripe bananas, mashed
    • 1/2 cup pineapple juice
    • 1 cup coconut palm sugar
    • 1/2 cup coconut oil
    • 2 teaspoon baking powder
    • 1 Tbs ground flaxseed
    • 1 teaspoon vanilla
    • 1/2 teaspoon sea salt
    • 1/2 cup coconut flakes
  • Coconut Frosting 1

    • 1 cup full fat coconut milk
    • 1 dropper full liquid stevia
    • 1 teaspoon vanilla
  • Coconut Frosting 2
  • 1 teaspoon tapioca starch
  • 3 tablespoons water
  • 1 cup full fat coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla


Preheat oven to 350 degrees. Grease loaf pan and set aside. Place flour, ground flaxseed, sugar, baking powder and salt in a large bowl. In a smaller bowl, combine pineapple juice, oil, and vanilla. Combine dry and wet ingredients and then stir in mashed bananas. Spoon batter into loaf pan and bake for 1 hour. Transfer to wire rack for 10 minutes to cool. Spread coconut frosting over bread and top with coconut flakes.

Coconut Frosting 1 : Leave can of coconut milk in refrigerator overnight ( I like to use Thai Brand coconut milk). The following day open and scoop coconut cream into a bowl. Save remaining liquid to add to curries or rice dishes. Add stevia and vanilla and whisk coconut cream until thick. Spread over banana bread.

Coconut Frosting 2 : In a small bowl combine tapioca starch and water and set aside. Bring coconut milk, maple syrup and vanilla in a medium pot to boil. Reduce heat and  add tapioca starch mix, stirring constantly until thicken. Spread over banana bread

  1. Hi Michelle,

    Was just able to log onto your website, very healthy recipes. I’m going to try the banana bread and muffins and other recipes as well.
    Thanks for sharing this website, it will be very interesting once I can bake and share with family and encourage them to eat healthy.
    Have a wonderful Sabbath

  2. I do all my baking on a heavy bottomed aluminium pan, and was wondering how the bread would turn out, but it was really good.
    I shared some with family and they could not believe it was vegan. Thanks for sharing the recipe, Michelle.
    I have seen your other recipes too, as I have the local ingredients will choose and let you know how it tastes.
    Good website.

  3. Administrator Account

    Thank you so much for the good report, I’m so happy that you and your family are enjoying the recipes!

  4. My children are banana addicts – they each eat at least one per day, that’s almost 2 dozen a week! So I am constantly buying bananas, can’t wait to give this one a try!

  5. Florian @ContentednessCooking

    This looks delicious the addition of the pineapple juice is so refreshing! The coconut flakes adds a little texture on the bread. Fantastic recipe!

  6. Rebecca @ Strength and Sunshine

    I’m loving the pineapple juice and that coconut frosting looks so beautiful! Tropical comfort!

  7. Mariah @ Mariah's Pleasing Plates

    This banana bread looks amazing! Love the addition of coconut frosting!

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