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–+ servings

Espresso banana bread

This Espresso Banana Bread is soft, moist, and swirled with rich espresso for the ultimate coffee lover's loaf. Finished with a simple coffee glaze, it's the perfect cozy bake for breakfast, brunch, or an afternoon coffee break.
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Servings 12 slices

Ingredients
  

  • 1/2 cup soy milk or milk of choice
  • 1 1/2 tsp apple cider vinegar or lemon juice
  • 1 1/3 cup mashed ripe bananas (320g, about 3 large bananas)
  • 1/2 cup granulated sugar
  • 1/4 cup dairy-free pain yogurt or regular greek yogurt
  • 1/3 cup neutral oil (avocado or melted coconut oil)
  • 2 1/3 cups all-purpose flour (280g)
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp instant coffee dissolved in 1 tsp hot water
  • 1 tbsp vegan butter or regular butter for the center line

Coffee glaze

  • 1 1/2 cup powdered sugar
  • 1-2 tbsp strongly brewed coffee
  • splash of milk, if needed

Instructions
 

  • Prep Your Pan

    Preheat your oven to 340°F (or 350°F if your oven doesn't have a convection/fan setting).
    Line a standard loaf pan with parchment paper, leaving a little overhang on the sides so it's easy to lift the loaf out later.

  • Make the "Buttermilk"

    In a small bowl, whisk together the soy milk and apple cider vinegar.
    Let it sit for about 5–10 minutes while you prep everything else. It'll slightly thicken and create a quick homemade buttermilk.

  • Make the Batter

    Mash the bananas until mostly smooth.
    Add the buttermilk, sugar, yogurt, and oil. Whisk until smooth and combined.
    Add the flour, baking powder, and baking soda, mixing just until no dry streaks remain.

  • Create the Espresso Swirl

    Divide the batter evenly between two bowls.
    Leave one bowl plain.
    Stir the dissolved espresso into the second bowl until fully combined.
    Alternate spoonfuls of each batter into your prepared loaf pan.
    Using a butter knife or skewer, gently swirl the batters together. Don't overmix—you want those beautiful ribbons of espresso throughout the loaf.
    For that bakery-style crack down the center, place a thin strip of butter right down the middle of the batter before baking.

  • Bake

    Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
    If the top starts browning too quickly, loosely tent it with foil during the last 10–15 minutes.
    Allow the loaf to cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.

  • Make the Coffee Glaze

    In a small bowl, whisk together the powdered sugar and brewed coffee until smooth.
    If it's too thick, add a tiny splash of milk until it reaches a thick but pourable consistency.
    Drizzle generously over the cooled banana bread.
    Let the glaze set for about 20–30 minutes before slicing.
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