Mini Banana Loaf


Mini Banana Loaf-featureDon’t let the white shiny frosting scare you if you are like me, who usually doesn’t use sugar as a sweeter. I created this coconut cream frosting to enhance the flavor of the banana loaf. It contains a small amount of agave nectar to make it sweeter. These banana loaves are naturally sweet from the ripe bananas. With a generous drizzle of the sweetened coconut cream on top, they taste just as good as they look. You have probably been told you only live once, but taking one bite of this cream covered banana loaf will give you a new lease on life. Enjoy your new life.

Bananas contain carbohydrates (complex and simple), antioxidants, vitamins and minerals. According to USDA nutrient database, a medium size banana, about 7 inches to 7-7/8 inches long, contains approximately 14 grams of sugar and 105 kcal of energy. As a banana ripens, the complex carbohydrates break down to simple carbohydrates. This process makes the carbohydrates much easier to digest but may also increase your blood sugar quicker and convert to energy faster. I like to use up my bananas when they just start to show some brown spots on the banana peel but not wait until they are overripe.

Mini Banana Loaf-in loaf panI have noticed that in many recipes there is no yeast involved in making banana loaf. But for this gluten-free version, I like the banana loaf to be soft and somewhat spongy. To accomplish this I added some active dry yeast and let the yeast consume the sugar from the ripe bananas. This produces carbon dioxide which creates air pockets in the banana loaf. These banana loaves turned out just as perfect as I expected. Topping them with some coconut cream frosting is just something I like to add to make the loaf more appealing and sweeter, but they taste great without the frosting too, and you still get to enjoy your new lease on life.

Mini Banana Loaf-prebakedMaking banana loaves is a fantastic way to use up ripe bananas. Not only do the bananas provide loads of nutrients, but they also add moisture to this gluten-free vegan treat and make it less crumbly. These golden banana loafs are good for breakfast and afternoon snacks or any time you want to click the refresh button on your new lease on life.

Mini Banana Loaf-side view on rack

Mini Banana Loaf
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Tools: Food processor, two mixing bowls, measuring cups and spoons, spatula, two metal mini loaf pans (5 3/4" x 3 1/4" x 2 1/4")
Course: Breakfast/Snack
Servings: 2 mini loaves
  • 2-¾ cup 362 g all-purpose gluten free flour (see notes)
  • ¾ tsp pectin
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1-½ tsp active dry yeast
  • 1 cup Silk Original soymilk
  • ½ cup walnuts
  • 3 medium size approximately 7” long ripe bananas
  • 2 tsp vinegar
  • 3 tbs canola oil
(Optional) Coconut Cream Frosting
  • ¼ cup unsweetened coconut cream
  • 2 tsp agave nectar
  1. In a food processor, chop up the walnuts and then add the ripe bananas to blend together. Transfer the mixture into a mixing bowl and then add the warmed soy milk and yeast. Stir the mixture briefly and let it stand at room temperature until creamy (approximately 10 minutes). This step will allow the yeast to proof. Add oil and vinegar.
  2. Preheat oven at 200 °F. Lightly spray two loaf pans with oil.
  3. In another mixing bowl, whisk together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. The bread dough should be very sticky at this point.
  4. Scoop the bread dough into the prepared loaf pans. Press down the dough with greased palm and then tap the loaf pan on the counter gently to ensure there are no gaps and air pocket in the batter. Spray the top of the dough with oil and cover the mini loaf pans with a piece of oiled plastic wrap.
  5. Turn off the oven. Place the loaf pans into the oven and let the dough rise for 30 minutes. At the end of rise process, the dough should have risen past the top of the pan.
  6. Remove the plastic wrap. Keep the loaf pan on the middle rack in the oven while the oven is preheated to 350 °F. Bake for 50 minutes after the oven reaches 350 °F.
  7. Allow the loaf to cool in the pan for 3 minutes until it can be removed from the pan easily. Cool completely on a wire cooling rack before slicing.
  8. (Optional) mix coconut cream and agave nectar in a bowl, drizzle on top of the banana loaf before serving.
Recipe Notes

For homemade gluten-free all-purpose gluten free flour (yield 40 oz all-purpose gluten-free flour)
8 oz brown rice flour
8 oz millet flour
8 oz sweet rice flour
8 oz white rice flour
4 oz cornstarch
4 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.



  1. Hannah @ Eating with Alice says:

    Banana bread is my ultimate comfort food. I love it toasted, with a little bit of butter and some cinnamon sprinkled on top. It is generally super unhealthy though, so it’s lovely to find a healthy alternative.

    I love using agave nectar in cooking. It’s such a great natural sweetener, without the horrible after-taste of some other alternatives, such as stevia, which I really dislike!

    I’m also a big fan of coconut cream, so this recipe sounds like a real winner to me!

    xx Hannah

    • Joyce says:

      I never notice any after taste from pure stevia extract powder. I have met some people complain about the after taste from stevia, I guess it might be the other ingredients (fillers) added to stevia.

  2. Yuan says:

    I was looking for a nuts-free, eggs-free, dairy-free, and gluten-free bread recipe for my son. And I guess this one is the winner. It is so yummy, and easy to make. Thank you, Joyce!

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.