Banana Bread with Espresso-Chocolate Glaze
Fluffy, bold banana bread meets deep espresso and bittersweet chocolate in a vegan treat you’ll eat straight from the pan—glaze and all.
Ingredients
Banana Bread:
- 3 overripe bananas mashed
- ½ cup brown sugar
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp strong brewed espresso
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsweetened plant milk
- ½ cup chopped walnuts optional but bougie
Espresso-Chocolate Glaze:
- ½ cup vegan dark chocolate chips
- 2 tbsp brewed espresso
- 1 tsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Mash bananas in a bowl until creamy and emotionally comforting.
- Stir in sugar, oil, espresso, vanilla, and plant milk.
- In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients—do not overmix or overthink.
- Fold in walnuts if using. Pour batter into prepared pan.
- Bake for 50 minutes or until toothpick comes out mostly clean.
- Let loaf cool in the pan for 10 minutes.
- For glaze, melt chocolate chips, espresso, and coconut oil together until smooth.
- Pour glaze over cooled bread like you’re icing your life.
Notes
📊 Nutritional Info (Per Serving)
- Calories: 260
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Iron: 7%
- Potassium: 9%
- Vitamin B6: 6%
- Magnesium: 5%
- Folate: 4%
✨ Notes & Tips
- Use super spotty bananas—they’re flavor bombs.
- Let the bread cool before glazing or it’ll slide off like bad decisions.
- Add a sprinkle of flaky salt if you’re feeling wild.
- Pairs well with black coffee and blocking toxic people.
- Store in an airtight container—but let’s be real, it won’t last long.