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Vegan Banana Bread with Coffee Caramel Syrup

moka coffee pot
A rich, moist vegan banana bread topped with a luscious coffee caramel syrup. It’s the ultimate treat for any coffee lover.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 290 kcal

Ingredients
  

For the Vegan Banana Bread:

  • 3 ripe bananas
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup coconut oil melted
  • ¾ cup brown sugar
  • 2 tbsp ground flaxseed as an egg replacement
  • 1 tsp vanilla extract
  • ½ cup almond milk

For the Coffee Caramel Syrup:

  • ½ cup brewed coffee
  • ½ cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Mash Bananas: In a separate bowl, mash the bananas with a fork until smooth.
  • Combine Wet Ingredients: Stir in the melted coconut oil, brown sugar, flaxseed, vanilla extract, and almond milk into the mashed bananas.
  • Add Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until well combined.
  • Bake: Pour the batter into the greased loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
  • Make the Coffee Caramel Syrup: In a saucepan, combine brewed coffee, coconut sugar, maple syrup, and coconut oil. Simmer for 5-7 minutes until thickened. Stir in vanilla.
  • Cool and Drizzle: Let the banana bread cool before drizzling the coffee caramel syrup on top.

Notes

Nutritional Values (Per Serving)

  • Calories: 290 kcal
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Iron: 6%
  • Magnesium: 5%
  • Calcium: 3%
  • Vitamin A: 4%
  • Potassium: 8%

Additional Notes/Tips

  • Add a handful of chopped walnuts or chocolate chips for extra texture.
  • The coffee syrup can be made ahead and stored in the fridge for up to a week.
  • Swap almond milk for oat milk if you prefer a creamier texture.
  • Don’t skip the cooling step—it lets the flavors set. Enjoy warm for that extra indulgence.