Classic Banana Bread with Espresso Glaze
A moist vegan banana bread infused with natural sweetness and topped with a bold espresso glaze that turns snack time into a vibe.
Ingredients
For the Banana Bread:
- 3 ripe bananas mashed
- ¼ cup melted coconut oil
- ½ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup plant-based milk oat, almond, whatever's closest
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
For the Espresso Glaze:
- 1 tbsp brewed espresso or super strong coffee
- ½ cup powdered sugar
- Splash of plant milk if needed for consistency
Instructions
- Preheat your oven to 350°F (175°C) and grease or line your loaf pan.
- In a large bowl, mash bananas until smooth-ish.
- Mix in oil, sugar, vanilla, and milk. Stir like you're emotionally invested.
- In a second bowl, combine flour, baking soda, cinnamon, and salt.
- Add dry mix to the wet mix and stir until just combined.
- Pour into the pan and bake for 50 minutes or until a toothpick exits clean.
- Cool for 10 minutes in the pan, then move to a rack.
- Whisk espresso and powdered sugar to make the glaze—add milk if too thick.
- Drizzle over cooled bread like you’re the queen of drizzle.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 1%
- Iron: 6%
- Potassium: 9%
- Folate: 4%
- Calcium: 3%
✨ Tips to Elevate the Flavor
- Add a pinch of nutmeg for a cozy twist.
- Use dark roast espresso for a bold glaze.
- Toss in chopped walnuts or chocolate chips if you’re feeling extra.
- Double the glaze if you have no self-control (same).
- Store covered at room temp for up to 3 days—if it lasts that long.