Banana bread just got a plant-based upgrade, and guess what? It still tastes amazing. This vegan banana bread with mocha filling skips dairy and eggs but keeps all the flavor. Moist, rich, and infused with coffee-kissed chocolate, it’s proof that vegan baking isn’t just for health nuts. The bananas bring natural sweetness, the mocha filling adds a velvety surprise, and no one will believe it’s dairy-free. Perfect for breakfast, dessert, or stress-eating straight from the pan. Grab those sad, overripe bananas and let’s bake something that makes both vegans and non-vegans question their life choices.
Vegan Banana Bread with Mocha Filling
This vegan banana bread features a rich, coffee-infused chocolate filling, a moist texture, and zero animal products. Guilt-free indulgence never tasted this good.
Ingredients
For the Banana Bread:
- 3 ripe bananas mashed
- ½ cup coconut oil melted
- ¾ cup coconut sugar or brown sugar
- 2 flax eggs 2 tbsp flaxseed meal + 5 tbsp water
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
For the Mocha Filling:
- ½ cup dark chocolate chips vegan
- ¼ cup coconut milk
- 1 tbsp instant espresso powder
- 1 tsp cocoa powder
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Prepare flax eggs by mixing flaxseed meal with water; let sit for 5 minutes to thicken.
- Mash the bananas in a large bowl until smooth.
- Stir in melted coconut oil, coconut sugar, flax eggs, and vanilla extract.
- Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- Slowly add dry ingredients to wet ingredients, stirring until just combined.
- For the mocha filling, heat coconut milk in a small saucepan over low heat.
- Remove from heat and stir in chocolate chips, espresso powder, cocoa, and vanilla.
- Mix until smooth and glossy. Try not to eat it all.
- Pour half of the banana batter into the loaf pan.
- Spread the mocha filling evenly over the batter.
- Top with the remaining banana mixture and swirl with a knife.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before slicing—if you can wait that long.
Notes
Nutritional Values (Per Serving)
Calories: 290Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 4g
Protein: 4g
Vitamins and Minerals (Per Serving)
Potassium: 10%Iron: 8%
Magnesium: 6%
Vitamin B6: 5%
Calcium: 4%
Additional Notes/Tips to Enhance the Flavor
- Extra crunch? Toss in chopped walnuts or pecans.
- Stronger coffee flavor? Add an extra teaspoon of espresso powder.
- No coconut oil? Use melted vegan butter or olive oil.
- For a bakery-style crust, sprinkle coconut sugar on top before baking.
