Espresso Banana Bread with Dark Chocolate

Whole grain banana bread laced with notes of espresso and dark chocolate.

  • Author: Leanne Ray, MS, RDN
  • 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


  • 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


  1. Preheat oven to 350 degrees. Spray a 9X5 loaf pan and line with parchment paper.
  2. In a small dish, combine flax with milk and stir well. Let sit at least 5 minutes.
  3. In another small bowl, whisk together the flour, espresso powder, baking soda, salt and cinnamon. Set aside.
  4. 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.
  5. Add dry ingredients to wet ingredients and mix until just combined (be careful not to over mix!). Fold in the chocolate chunks.
  6. Transfer batter to loaf pan and bake for 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack and cool completely before slicing/storing.



  • Feel free to sub chocolate chips for the chocolate bar if preferred. 


Keywords: vegan banana bread, vegan baking, flax egg, coconut oil, whole grain bread