Name: Caramel Latte Banana Bread (Vegan Gluten-Free)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 3 ripe bananas, 300g; 120ml plant-based milk with 1 tbsp apple cider vinegar; 120ml light olive oil; 100g light brown sugar; 80g golden granulated or coconut sugar; 60g thick coconut yogurt; 30ml espresso coffee; 1 tbsp ground flaxseed; 1 tsp vanilla extract; 325g plain or gluten-free plain flour; 3 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp cinnamon; A pinch of salt; 15ml (1 tbsp) espresso coffee; 1 tbsp maple syrup; 240g thick coconut yoghurt; 30g vegan vanilla or salted caramel protein; 30g runny, smooth almond butter; 1 tbsp maple syrup; Crushed cookies and coffee beans, optional

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This Caramel Latte Banana Bread is light, fluffy and moreish, laced with coffee and caramel flavours, it is topped with a luscious protein yoghurt frosting and a homemade caramel sauce. It’s easy to make and plant-based and easily gluten-free.

I am back with another banana bread (I know I have missed a few months this year) and this one is such a favourite. The texture is soft, moreish and tender while the frosting is packed with caramel sauce and the coffee soak adds a delicious yet subtle coffee flavour. it really is your favourite caramel latte in cake form. The ripe bananas add a natural caramel sweetness with the coffee inside the cake and on top add the latte element and the whipped frosting is the cream/milk topper.

A loaf of Caramel Latte Banana Bread — Caramel Latte Banana Bread

Why will I love this?

This loaf is amazing:

Moist, fluffy and light
Tender, spongey and cakey
Packed with caramel flavour
Lightly flavoured with coffee
Tastes like a caramel latte
Topped with whipped coconut yoghurt protein mousse frosting
Swirled with homemade 2-ingredints caramel sauce
Made with healthier ingredients
Contains gut-healthy foods like fermented yoghurt
A great way to use up ripe bananas
Naturally plant-based, egg-free and dairy-free
Easily gluten-free and nut-free
Ready in a few steps
Great for all the family
Prefect for snacks, desserts or celebrations

If you already love the sound of this banana bread, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Unfrosted loaf of banana bread — Caramel Latte Banana Bread

Loaf of Caramel Latte Banana Bread — Caramel Latte Banana Bread

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.

For the banana bread:

Ripe banana: the riper and softer the sweeter and more caramel-like they are.
Plant-based milk and apple cider vinegar: when combined these make a buttermilk which is curdled milk. Use any dairy-free milk like oat, almond, soya or coconut (from the carton).
Light olive oil: this adds fat and moisture to the loaf. I like a light olive oil but you can use avocado, sunflower or melted and cooled coconut oil.
Light brown sugar and golden granulated sugar: a mix of these two sugars adds a really lovely caramel flavour and richness. If you prefer, you can use all coconut sugar or white sugar. Coconut sugar will make for a denser loaf and a richer colour, while a white sugar loaf will be lighter in colour and less intense in flavour.
Thick coconut yoghurt: this adds moisture, fat and a soft texture to the loaf. I use the plain or vanilla Cocos Organic yoghurt which is perfect here.
Espresso coffee: for flavour and the “latte” element to the banana bread. Brew up strong coffee or use an espresso shot from a machine.
Ground flaxseed: this helps to bind the egg-free loaf cake.
Vanilla extract: for flavour.
Plain or GF plain flour: to keep the loaf moist and light. If making this gluten-free, use a gluten-free flavour blend with xanthan gum (or add ½ tsp of your own).
Raising agents: for the rise.
Cinnamon: for flavour.

To make the coffee soak:

Espresso coffee: brush this over the coffee to add a dose of coffee flavour. Either use an espresso shot from a machine or make up a really small, strong amount of instant coffee (you need about 1 tbsp).
Maple syrup: this adds sweetness and stickiness to the coffee soak. You can use agave syrup of (vegan) honey.

A slice of Caramel Latte Banana Bread leaning against a loaf — Caramel Banana Bread

A slice of Caramel Latte Banana Bread — Caramel Banana Bread

For the frosting and caramel sauce:

Thick coconut yoghurt: as above.
Vegan vanilla protein powder: or you can use a salted caramel flavour, too, which would be delicious. I use the Form protein powders which are natural and fully plant based.
Almond butter: make sure it’s smooth and runny for the best caramel and to make it nut-free, use sunflower seed butter.
Maple syrup: this is for the caramel.
Crushed cookies and coffee beans: these are optional to decorate.

Is this gluten-free and nut-free?

This is easily gluten-free as long as your flour is a gluten-free flour blend (and add ½ tsp of xanthan gum if your blend does not contain it already). To keep this nut-free, use sunflower seed butter for the caramel instead of almond butter and check that your dairy-free milk, yoghurt and protein powder do not contain any nuts.

Caramel Latte Banana Bread on a wooden board — Caramel Latte Banana Bread

A slice of Caramel Latte Banana Bread on a plate — Caramel Latte Banana Bread

How do I make this?

This cake is made in just a few steps:

Mash the banana until smooth: and combine the milk and vinegar to form a buttermilk.
Whisk together all of the wet ingredients: until smooth.
Sift in the dry ingredients: and whisk again until thick.
Pour into the loaf tin: and smooth over the top.
Bake for 1 hour or until golden: well-risen and an inserted skewer comes out clean.
Brush with the coffee syrup soak: and allow to sink in.
Cool in the tin and then on a wire rack: until fully cool.
Whisk the frosting ingredients: until fluffy.
Combine the caramel ingredients: until sticky.
Spread the frosting over and swirl on the caramel: and decorate with crushed cookies and coffee beans, if you like.
Slice and serve: or store for later.

How long will it last?

Once made, keep this cake in the fridge in a sealed container for 2-3 days. You can freeze the unfrosted loaf for 1 month, wrapped well, and allow to defrost before decorating.

A slice of Caramel Latte Banana Bread with a fork — Caramel Latte Banana Bread

What other recipes can I try?

For more banana bread recipes: