Buy Now → Espresso Banana Bread with Dark Chocolate
Whole grain banana bread laced with notes of espresso and dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 12 slices 1x
- Category: Sweet
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/4 cup (24 grams) whole-milled flax
- 1/2 cup (119 grams) preferred milk alternative
- 1 1/2 cups (200 grams) white whole wheat flour
- 1/4 cup (10 grams) instant espresso powder
- 1 tsp (5 grams) baking soda
- 3/4 tsp (5 grams) sea salt
- 1 tsp (3 grams) ground cinnamon
- 3 small-medium (270 grams) overripe bananas
- 1/2 cup (100 grams) melted coconut oil
- 2/3 cup (160 grams) cane sugar
- 2 tsp (10 grams) vanilla extract
- 3 oz (85 grams) dark chocolate bar, chopped
Instructions
- Preheat oven to 350 degrees. Spray a 9X5 loaf pan and line with parchment paper.
- In a small dish, combine flax with milk and stir well. Let sit at least 5 minutes.
- In another small bowl, whisk together the flour, espresso powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mash the bananas with a fork (or whip using stand mixer). Add flax/milk mixture, melted coconut oil, cane sugar, and vanilla extract. Stir until well combined.
- Add dry ingredients to wet ingredients and mix until just combined (be careful not to over mix!). Fold in the chocolate chunks.
- Transfer batter to loaf pan and bake for 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack and cool completely before slicing/storing.
Notes
- Feel free to sub chocolate chips for the chocolate bar if preferred.
Nutrition
- Serving Size: 1/2" slice
- Calories: 258 calories
- Fat: 13 grams
- Carbohydrates: 33 grams
- Fiber: 4 grams
- Protein: 3 grams
