Vegan Banana Coconut Bread with Pineapple Coconut Cream Glaze

June 30, 2015
Light and filling with a touch of sweetness is what defines this vegan banana coconut bread with pineapple coconut cream glaze recipe. I love to munch on a chilled slice of this delicious goodness on these hot summer days with some homemade lemonade. (Well maybe two or three slices!) It takes a good amount of time to make this recipe but I promise it will all be worth it in the end when you take a bite and taste the burst of banana flavor from the bread and the lightly sweet pineapple coconut glaze.

Vegan Banana Coconut Bread with Pineapple Coconut Cream Glaze

Recipe Type: Sweets
utensils YIELDS 12 slices
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  • 2 cups whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp whole vanilla bean
  • 6 bananas, mashed
  • 2 tbsp flax seed meal
  • 1 cup coconut shreds
  • 1 can pineapple chunks, reserve juice
  • 1 tsp cornstarch
  • 1 tbsp vegan butter
  • 1 banana, sliced
  • 1/4 cup brown sugar
  • 1 can coconut cream
  • 1/4 cup powdered sugar
  • 1 tbsp pineapple juice
  • 1/4 cup almonds, chopped
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1. Preheat oven to 300 degrees F and place canned coconut cream into the freezer. Mix together the 2 tablespoons of flax seed meal and 6 tablespoons of water and set aside for 3 minutes to form an egg-like consistency. 2. Sift together flour, salt, baking powder, baking soda, vanilla bean, nutmeg, and cinnamon. Mash 6 bananas to form paste then add into the dry mixture, along with the flax mixture. Mix until just combined and then fold in coconut shreds. 3. Spray a 8 or 9 inch cake pan with coconut oil or cooking oil spray. Transfer the thick batter into the pan and place in the oven for about 45 - 50 minutes. 4. Place a toothpick or skewer stick in the middle of the cake to see if it's done. If the pick comes out clean, it's finished! Cool for 30 minutes so the glaze won't melt off. 5. Open the can of pineapple chunks and strain the liquid into a bowl. Pour the chunks into a blender and blend until you get a smooth consistency. Place blended pineapple in a medium saucepan over medium heat. Combine the cornstarch with 2 teaspoons of water and pour over the pineapple while whisking. Keep whisking until it starts to form small bubbles. Then turn off heat and whisk for 1 more minute. Cover and set aside. 6. Preheat a medium saucepan over medium heat with 1 tablespoon of vegan butter. Cut 1 banana into slices and lightly coat the banana slices with brown sugar. Once the butter is melted place the banana slices in the pan and cook until golden brown on each side, which would be about 3 minutes each side. Once it's done, transfer the caramelized banana slices on a small plate to cool down. 7. Whisk together the chilled coconut cream, powdered sugar and pineapple juice for 2 minutes. It shouldn't be too liquidy but not too whipped. Add in 1 tablespoon of powdered sugar at a time if too watery. Add 1 tablespoon of pineapple juice if too thick. 8. Glaze the cooled banana bread and top it off with caramelized banana slices and chopped almonds! Enjoy and happy baking!! :D
Also by Jessie: Mushroom Spinach Dumplings
GF Almond Butter Oat Cookies
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__ Photo: Jessie Brown

Jess is health nut and food adventurer who follows a plant-based lifestyle for the past 2 years. It's her passion and dream to one day help as many individuals live a healthy active lifestyle with balance and wellness. She hopes that these delicious raw vegan/vegan recipes will help open up new possibilities to create and cook guilt free goodness. Follow Jess on Instagram @plantbasedbrownie. Also, please check out and subscribe to her YouTube channel for delicious raw vegan recipes and vegan related videos @plantbasedbrownie. "The soul is the same in all living creatures although the body of each is different" ~ Hippocrates


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