Name: Espresso Breakfast Banana Bread (Vegan)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 2 large or 3 regular ripe bananas (320g once mashed); 60ml plant-based milk + 1 tsp apple cider vinegar; 80g thick dairy-free yoghurt; 2 tbsp maple syrup; 2 tbsp ground flaxseed; 1 tsp vanilla extract; 30ml hot coffee (freshly brewed espresso is best); 180g spelt or wholemeal flour; 80g rolled oats; 1 tsp cinnamon; 1 tsp bicarbonate of soda; ½ tsp baking powder; A pinch of salt; 2 tbsp mixed seeds

desserts

lunch & dinner

breakfast

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A moist, tender and fluffy Espresso Breakfast Banana Bread made with a few wholesome staple ingredients and great for any time of day. This egg-free and dairy-free loaf is also packed with coffee for a lovely boost.

I am back with a new banana bread recipe (I know it has been a while!) and this one is full of wholesome ingredients, which makes it ideal for Breakfast – as the name suggests. It’s naturally egg and dairy-free with breakfast foods like oats, yoghurt, ripe banana and coffee. I love serving this with some yoghurt and fresh berries – plus a drizzle of syrup or nut butter for a really delicious idea. The coffee adds such a great flavour, too, while adding a little caffeine boost, but you can swap this for decaf if you prefer.

Close up of a slice of Espresso Breakfast Banana Bread — Coffee Breakfast Banana Bread

Why will I love this loaf?

This loaf is so good:

Naturally moist, tender and fluffy
Cakey and delicious
Feels like dessert for breakfast
Full of oats, yoghurt and banana
With a caffeine boost
Naturally egg and dairy-free and vegan
Made with breakfast foods
Great for all year round
Easy to make in one bowl
A great source of protein and fibre
- Without protein powder
Great for breakfast
Delicious warm or cold
- Serve with yoghurt, berries, syrup or nut butter
Keeps well in the fridge or freezer
Ideal for meal prep
Ready in less than 1 hour
Everyone will love it
Use decaf coffee if needed
Made with spelt or wholemeal flour

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

A loaf of Espresso Breakfast Banana Bread — Espresso Breakfast Banana Bread

A cut up loaf of Espresso Breakfast Banana Bread — Espresso Breakfast Banana Bread

What ingredients do I need?

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

For the banana bread:

Ripe banana: the riper the better as they are softer and sweeter.
Dairy-free milk and apple cider vinegar: I use 2-ingredient soya milk for added protein but you can use your preferred plant-based milk.
Thick dairy free yoghurt: I use Cocos organic natural yoghurt which only contains natural ingredients and is great for the gut.
Maple syrup: for a little bit of sweetness. You can also use agave syrup.
Ground flaxseed: for added fibre and to help bind the batter.
Vanilla extract: for flavour.
Coffee: I make a fresh shot of espresso here. Use decaf if you prefer, or if you’d rather, just use more milk to make it coffee-free.
Spelt flour: this is a great alternative to white flour as it’s higher in fibre and has more protein and minerals, too. It behaves very similarly to plain flour here or you can use also wholemeal flour.
Oats: to add texture and fibre.
Raising agents: make sure they are in date.
Cinnamon: for a lovely flavour.
Salt: for flavour.
Mixed seeds: I use a mix of sunflower, pumpkin and whole flaxseed for some crunch on top.

A slice of Espresso Breakfast Banana Bread with fruit and yoghurt — Breakfast Banana Bread

Is this gluten-free and nut-free?

This is not gluten-free. I have not tried this with a GF plain flour but imagine it would work as long as you have some xanthan gum in there (add ½ tsp of your own if the mix does not contain any). This is naturally nut-free.

How do I make this?

This banana bread is ready in a few steps:

Mash the banana until smooth: and combine the milk and vinegar to curdle.
Combine the wet ingredients: and whisk until smooth.
Sift in the dry ingredients: and whisk again.
Pour into the loaf tin and sprinkle over the seeds: and press down lightly.
Bake in the oven for about 45 minutes: or until well-risen, golden on top and an inserted skewer comes out clean.
Allow to cool fully: first in the tin and then on a wire rack.

A slice of Espresso Breakfast Banana Bread — Espresso Breakfast Banana Bread

How long will it last?

This will keep for 3-5+ days in a sealed container (in a fridge overnight and best eaten at room temperature) and freezes well. Wrap it up and freeze for 1 month then allow it to defrost fully.

What other recipes can I try?

For more banana bread recipes: