Banana Bread with Rich Espresso Glaze
A luscious vegan banana bread topped with a bold, rich espresso glaze—moist, flavorful, and totally irresistible.
Ingredients
For Banana Bread:
- 3 ripe bananas mashed
- 1/2 cup coconut oil melted
- 1 cup organic cane sugar
- 1/4 cup almond milk unsweetened
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
For Espresso Glaze:
- 1/2 cup powdered sugar
- 1 tbsp strong brewed espresso cooled
- 1 tsp coconut milk optional for creaminess
Instructions
- Preheat oven to 350°F (175°C). Grease the loaf pan with coconut oil.
- In a large bowl, whisk mashed bananas, melted coconut oil, sugar, almond milk, and vanilla until smooth.
- In a separate bowl, combine flour, baking soda, salt, and cinnamon.
- Slowly fold dry ingredients into wet until just mixed—don’t overwork it!
- Pour batter into the prepared loaf pan, smoothing the top.
- Bake for 50 minutes or until a toothpick comes out clean. Cool on a rack.
- For glaze, whisk powdered sugar, espresso, and coconut milk until smooth. Drizzle generously over cooled bread.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 8%
- Potassium: 10%
- Magnesium: 5%
- Vitamin B6: 12%
Additional Notes/Tips
- Use super-ripe bananas for maximum sweetness and moisture.
- Brew espresso fresh or use leftover cold brew concentrate for an intense glaze.
- Swap coconut oil with vegan butter for a richer taste.
- Chill glaze slightly if too runny before drizzling.
- Store leftovers in an airtight container at room temperature for 3 days or refrigerate up to a week.