This banana bread doesn’t need eggs or dairy to be delicious. It’s packed with deep coffee flavor, naturally sweet bananas, and zero animal drama. The espresso enhances the rich, nutty taste, making this loaf the perfect balance of indulgence and “healthy” (if you pretend hard enough). Moist, aromatic, and unapologetically bold, this recipe proves that plant-based baking doesn’t mean boring. Grab a slice, sip some coffee, and enjoy the perfect excuse to eat dessert for breakfast. Will you stop at one slice? Absolutely not. Should you feel guilty? Also no.
Vegan Banana Bread with Coffee Infusion
A rich, coffee-infused banana bread that’s completely vegan, combining bold flavors with a soft, moist texture.
Ingredients
- 3 ripe bananas mashed
- 1/2 cup brewed strong coffee
- 1/2 cup coconut oil melted
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a bowl, mash bananas until smooth.
- Stir in brewed coffee, melted coconut oil, coconut sugar, and vanilla extract.
- In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing.
Notes
Nutritional Values (per serving):
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving):
- Potassium: 14%
- Iron: 6%
- Vitamin B6: 7%
- Magnesium: 5%
- Calcium: 4%
Additional Notes/Tips to Enhance the Flavor:
- Use extra ripe bananas for maximum sweetness.
- Add chopped nuts for texture.
- A drizzle of maple syrup takes this to the next level.
- Serve with a warm cup of coffee for the full experience.
- Store in an airtight container (or eat it all immediately).
