Banana Bread with Espresso Cream Filling
A moist, banana-rich vegan loaf filled with a smooth espresso cream—perfect for anyone who wants dessert with a little caffeine sass.
Ingredients
For the Banana Bread:
- 3 ripe bananas mashed
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ¼ cup almond milk
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
For the Espresso Cream Filling:
- 1 cup vegan cream cheese
- 2 tbsp brewed espresso cooled
- 3 tbsp maple syrup
- ¼ tsp vanilla
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mash bananas and stir in sugar, oil, vanilla, and almond milk.
- In another bowl, combine flour, baking soda, cinnamon, and salt.
- Mix dry into wet until smooth—don’t overdo it, we’re not building IKEA furniture.
- In a separate bowl, blend cream cheese, espresso, maple syrup, vanilla, and cornstarch until smooth and fluffy.
- Pour half the banana batter into the pan. Spread cream filling on top.
- Pour remaining banana mixture over the cream layer.
- Bake 50 minutes or until toothpick comes out clean.
- Cool completely before slicing like a grown-up.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Potassium: 10%
- Iron: 8%
- Vitamin B6: 12%
- Magnesium: 9%
- Folate: 6%
💡 Additional Notes & Tips
- Overripe bananas = more flavor. Let them get all spotty and dramatic.
- Chill cream filling before baking if you want extra firm layers.
- Add chopped walnuts if you're feeling nutty.
- Dust with cinnamon sugar after baking for a fancy finish.
- Store leftovers in the fridge—if they make it past day one.