Here’s the situation: you’ve got sad bananas and zero desire to bake another predictable dessert. Enter vegan banana bread with mocha glaze. It’s banana bread, but make it fashion. No dairy, no eggs — just plant-powered goodness that actually tastes like dessert. The mocha glaze is basically a caffeinated hug for your taste buds. It’s chocolate meets coffee in a delicious plot twist. If someone dares say vegan desserts are boring, hand them a slice and watch their existential crisis unfold. Buckle up and let’s make your kitchen smell better than a coffee shop on payday.
Vegan Banana Bread with Mocha Glaze
Vegan Banana Bread with Mocha Glaze: Plant-based perfection with bold chocolate-coffee flair and enough sweetness to make you forget it’s guilt-free.
Ingredients
For the Banana Bread:
- Ripe bananas: 3 medium mashed
- All-purpose flour: 1 ¾ cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ½ cup
- Brown sugar: ¼ cup
- Coconut oil: ½ cup melted
- Vanilla extract: 1 teaspoon
- Almond milk: ½ cup unsweetened
- Vegan dark chocolate chips: ¾ cup
For the Mocha Glaze:
- Powdered sugar: 1 cup
- Brewed strong coffee: 2 tablespoons
- Cocoa powder: 1 tablespoon
- Vanilla extract: ½ teaspoon
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Line the loaf pan with parchment paper and grease the sides.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Step 3: Combine Wet Ingredients
- In a large bowl, mash the bananas until smooth.
- Add granulated sugar, brown sugar, melted coconut oil, vanilla extract, and almond milk.
- Mix well until fully combined.
Step 4: Fold in the Dry Mixture
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the dark chocolate chips.
Step 5: Bake the Banana Bread
- Pour the batter into the prepared loaf pan.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Bread
- Remove from oven and cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
Step 7: Make the Mocha Glaze
- In a small bowl, whisk powdered sugar, brewed coffee, cocoa powder, and vanilla extract until smooth.
- Drizzle the glaze over the cooled banana bread.
Notes
Nutritional Values (Per Serving):
- Calories: 300
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
Key Vitamins and Minerals (Per Serving):
- Potassium: 260 mg
- Calcium: 5% DV
- Iron: 8% DV
- Vitamin E: 4% DV
- Magnesium: 6% DV
Additional Notes/Tips:
- Banana Ripeness Hack: Forgot to ripen bananas? Bake them at 300°F for 15 minutes until blackened.
- Glaze Options: Swap mocha for a simple vanilla drizzle if you’re caffeine-averse.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days.
- Serving Suggestion: Warm up slices for an extra gooey chocolate experience.
- Pro Tip: Pair with an iced mocha for a coffee-chocolate overload.
