Plant-Based Chocolate Espresso Banana Bread
This rich and satisfying Plant-Based Chocolate Espresso Banana Bread is a wholesome twist on a classic treat. Made with ground oats, ripe bananas, and naturally sweetened with dates, it’s a moist, chocolatey loaf with a subtle espresso kick that deepens the flavor without overpowering it. Perfect for breakfast, dessert, or a midday pick-me-up, especially with a hot cup of coffee on the side.
Equipment
Ingredients
- 2 cups rolled oats organic, ground into flour
- ½ cup almond flour
- ⅓ cup cocoa powder
- 2 tbsp flax meal
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 2 tsp espresso powder optional
- 3 bananas very ripe
- ½ cup deglet dates or medjool
- 1 cup soy milk unsweetened, or plant based milk of your choice.
- 1 tsp vanilla extract
- ¼ cup unsweetened chocolate chips unsweetened, or vegan chocolate chips of your choice.
Instructions
- Preheat the oven to 350°F.
- Add the oat flour, almond flour, cocoa powder, flax meal, baking powder and soda, and espresso powder to a large mixing bowl and stir with a whisk.
- Add the bananas, soy milk and vanilla extract in a blender and blend until the dates are completely pulverized.
- Pour mixture into a siliconed loaf pan or parchment lined tin loaf pan.
- Smooth the top and sprinkle on the chocolate chips if using.
- Bake for 40 minutes.
- Let cool completely before slicing.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Calories: 243kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 428mgFiber: 7gSugar: 16gVitamin A: 145IUVitamin C: 6mgCalcium: 130mgIron: 2mg
Banana bread, espresso, AND chocolate?! I am in baby!
I made it today. It’s so delicious. Thank you Jill.
This was delicious! Sometimes with oat flour I find the baked item too gummy, but this one was great…maybe it was because of the almond flour? I did need to bake it 10 minutes longer and I also added a cup of chopped walnuts. Will definitely make this again 🙂
What a great recipe! I baked this yesterday and we’re really pleased with the texture and “just enough” sweetness and chocolate-y goodness. I didn’t have espresso powder and bumped up the cacao powder just a little bit. Vanilla fan here…used unsweetened lowfat vanilla almond milk and it worked perfectly. Tried white chocolate chips on top, not thinking about the fact that it’s not really chocolate and would not melt. Still, that lent a little color and texture pop. Thanks for this recipe! So healthy and good.
Made this a few days ago. Delicious – we loved it.
I’m making this for the third time this weekend, I’m going to try adding chopped walnuts as Rebecca did. Really great recipe Jill, thanks again ??
I made this last week and within 2 days had eaten the whole loaf?; the second one is right now in the oven. Looking forward to having a slice with some almond milk tonight. It’s so good—- Just the right amount of sweetness and that chocolate taste with those chocolate bits on top and cocoa. Very satisfying. Thanks you for another great recipe, Jill.
Such a tasty and easy recipe! It turned out perfectly and my husband loved it. I can’t wait for more bananas to ripen so I can make another loaf! Thanks for this great recipe!
Just made this and it is SO good!!