Banana Bread with Espresso Caramel Glaze
A rich, tender banana bread topped with a glossy espresso-infused caramel glaze. It’s the loaf version of a power suit.
Ingredients
For the Banana Bread:
- 3 very ripe bananas mashed
- ¼ cup melted coconut oil
- ½ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup non-dairy milk
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
For the Espresso Caramel Glaze:
- ⅓ cup coconut cream
- ¼ cup brown sugar
- 1 tbsp brewed espresso
- Pinch of salt
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mash bananas in a bowl until mostly smooth.
- Stir in coconut oil, brown sugar, vanilla, and milk.
- In another bowl, combine flour, baking soda, cinnamon, and salt.
- Mix dry into wet until just combined—don’t overmix.
- Pour into pan and bake 50 minutes or until a tester comes out clean.
- Cool for 15 minutes before removing from pan.
- For glaze, combine coconut cream, sugar, espresso, and salt in a saucepan.
- Simmer for 4–5 minutes until slightly thickened.
- Stir in vanilla, cool briefly, and drizzle generously over cooled bread.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Potassium: 10%
- Iron: 6%
- Vitamin B6: 7%
- Folate: 4%
- Magnesium: 5%
✨ Flavor Boosting Tips
- Add chopped pecans or walnuts for texture with sass.
- Use strong cold brew instead of espresso if that’s what you have.
- Store leftovers wrapped tightly—they’ll be moist for 3 days (if they last that long).
- A pinch of flaky sea salt on top? Total game-changer.
- Warm in the oven for a gooey re-glaze moment.