Gluten free vegan coconut banana bread

• Vegan
• Gluten free

• Produce

  • 2 Bananas, ripe

• Canned Goods

  • 1/4 cup So delicious unsweetened coconut milk

• Condiments

  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Bob's red mill coconut sugar
  • 2 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

• Drinks

  • 1/4 cup Orange juice

Found on sarahbakesgfree.com

Ingredients

• 2 cups Sarahs gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 ripe bananas, mashed
• 1/2 cup Bobs Red Mill coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup So Delicious unsweetened coconut milk, room temperature
• 1/4 cup orange juice
• 3 tablespoons pure maple syrup, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened shredded coconut, plus 2 tablespoons

Directions

• Preheat oven to 350 degrees. Line 9x5-inch loaf pan with parchment paper or spray with nonstick cooking spray.
• Sift together flour blend, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, mash bananas with potato masher or fork. Add coconut sugar, melted coconut oil, coconut milk, orange juice, maple syrup and vanilla. Stir until blended.
• Add flour mixture and 1/2 cup shredded coconut to batter. Mix until just combined.
• Pour batter into prepared loaf pan and spread out evenly. Top with 2 tablespoons shredded coconut.
• Bake banana bread 45-50 minutes. Cool in pan 15 minutes. Remove from pan and place on cooling rack to cool completely.
• Slice bread and serve. Store in airtight container.