Plant-Based Chocolate Espresso Banana Bread

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 40

Servings:

Calories: 243kcal

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.

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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.

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Nutrition