Double Chocolate Espresso Banana Bread Recipe
This bold, rich vegan banana bread combines espresso, cocoa powder, and chocolate chips for a decadent, soul-awakening twist on a classic.
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted coconut oil
- 1/2 cup organic cane sugar
- 1/4 cup brewed espresso cooled
- 1/4 cup unsweetened plant milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease or line your loaf pan.
- In a large bowl, mash the bananas until creamy but still slightly lumpy.
- Add coconut oil, sugar, espresso, plant milk, and vanilla. Stir until blended and smooth-ish.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine wet and dry mixtures. Mix until just incorporated. No need to beat it like it owes you money.
- Fold in chocolate chips gently. Save some for the top because aesthetics matter.
- Pour batter into the pan and smooth the surface like a red carpet.
- Sprinkle remaining chips on top like you’re manifesting better mornings.
- Bake for 50–55 minutes, or until a toothpick comes out with minimal drama.
- Let it cool in the pan for 10 minutes before transferring to a rack.
- Slice, serve, and try not to eat the entire loaf in one emotional sitting.
Notes
utritional Values (Per Serving)
- Calories: 315
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 9%
- Magnesium: 7%
- Potassium: 10%
- Folate: 5%
- Vitamin B6: 6%
Tips to Enhance the Flavor
- Use dark roast espresso for intense depth—like your unresolved feelings.
- Add a pinch of cinnamon if you’re feeling spicy.
- Stir in chopped walnuts for crunch and class.
- Top with flaky sea salt for that chef’s kiss finish.
- Store tightly wrapped—if it even lasts past tonight.