This one is for the coffee lovers! Coffee meets banana bread in this incredibly easy, yet delicious loaf. A coffee and banana swirl bread is topped with a simple coffee glaze, which is perfectly sweet yet flavourful. Vegan, No-Egg, No-Dairy and you’d never know!
Vegan Coffee Banana Bread
I absolutely LOVE banana bread. It’s one of those classics which can never go wrong! I also am the biggest coffee fan, so i thought to myself while i was having my morning coffee the other day, ‘why don’t i combine the two and have coffee banana bread’. This loaf is absolutely divine! It has a coffee and banana batter which is swirled together to make for the ultimate two tone flavour and visial combo, baked then topped with a simple yet delicious coffee glaze! This banana bread can be enjoyed for breakfast alongside a cup of coffee, or dessert! You are absolutely going to love this foolproof recipe!
Looking for more loaf cakes? Check out my:
Why you’ll love this vegan coffee banana bread
- Bold coffee flavour : Coffee in both loaf and glaze.
- Simple coffee glaze : Flavourful and compliments the loaf!
- 100% Vegan : This recipe doesn’t contain ant animal derived ingredients (dairy & egg-free).
- Simple ingredients : Doesn’t contain any complicated ingredients.
- Easy to make : Can be ready to bake in less than 10 minutes!
- Bakery-style – Tastes like you’ve bought it from a high-end bakery!
- Perfect texture – It’s perfectly moist yet fluffy, filled with chewy banana.
Ingredients you’ll need (and substitutions)
I have listed all of the ingredients you’ll need in order to make this banana bread recipe. You can find the full ingredients list with measurements in the recipe card at the bottom of the page.
- Soy milk – Soy milk works best, as its combined with the vinegar to make a buttermilk. Alternatively you can use almond or oat.
- Apple cider vinegar – or any other white vinegar.
- Bananas – Ensure they’re ripe, as underripe bananas arent as sweet and wont give the bread much banana flavour!
- Caster sugar – A fine white sugar (don’t use granulated as it will make the bread gritty in texture).
- Dairy-free plain yogurt – You can even use vanilla for more flavour.
- Oil – Sunflower works best, use a neutral flavour oil.
- Plain / all-purpose flour.
- Baking powder.
- Baking soda.
- Coffee granules – You can even use decaf to limit the caffeine in the recipe.
- Icing / powdered sugar – Sieve to remove any lumps.
- Water – Use room temperature water for the glaze.
- Vegan butter (for the signature ‘crack’).
Recipe tips and tricks
- Use very ripe bananas – The darker and softer, the better! Ripe bananas bring natural sweetness and moisture, which helps make the loaf sweet and moist.
- Strong coffee is key : Brew it a-little stronger than you’d drink it, so the taste still comes through after baking. Let it cool before mixing to avoid affecting the batter texture.
- Don’t over-mix the batter : Stir just until just combined to keep the banana bread tender with a light crumb.
- Watch the baking time : Make sure to keep an eye on the bread to make sure it doesnt burn, or dry out. Check with a toothpick, look for a few moist crumbs, not a completely clean stick as this will indicate it’s over baked!
- Cooling : Allow the bread to cool before slicing. It will firm up as it cools, making it easier to cut and improve it’s moist texture.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Coffee Banana Bread
- Total Time: 2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
If you’re looking for a fun twist on classic banana bread with ultimate flavour, you need to make this vegan coffee banana bread, topped with a smooth coffee glaze! Vegan. No-Egg, No-Dairy.
Ingredients
Ingredients for the loaf
- 120ml of soy milk
- 1 + 1/2 teaspoons of apple cider vinegar
- 320g of ripe bananas (without skin/peel)
- 120g of caster sugar
- 60g of dairy-free plain yogurt
- 80ml of oil (i use sunflower)
- 280g of plain / all-purpose flour
- 3 teaspoons of baking powder
- ½ teaspoon of baking soda
- 2 teaspoons of coffee granules (in 1 teaspoon of hot water)
- Vegan butter (See step 9)
Ingredients for the frosting
- 200g of icing / powdered sugar
- Brewed coffee (see step 1)
Instructions
Method (banana bread)
- Preheat your oven to 170°C fan and line a loaf tin with grease proof paper. Allow the paper to hang either side of the tin, this makes it easier for lifting out the bread when baked.
- In a small mixing bowl, combine the soy milk and apple cider vinegar. Whisk together then set aside for 5-10 minutes. This creates the vegan ‘buttermilk.’
- In a large mixing bowl, mash the ripe bananas until mostly smooth (a few small lumps are fine).
- Add the vegan ‘buttermilk’, caster sugar, dairy-free yogurt and oil. Mix until smooth.
- Fold in the flour, baking powder and baking soda until no dry ingredients are visible.
- Divide the batter into 2 bowls. Leave one plain banana, then add the coffee to the second bowl, mix to combine.
- Add spoons of each batter into the tin, alternating the flavours (refer to video for example).
- Use a tooth pick or skewer to swirl the batters around, but not too much that you loose the swirls.
- To get the classic loaf ‘crack’ down the middle of the bread, cut some long pieces of vegan butter and place down a line into the batter (refer to video for example).
- Place the banana bread into the oven and bake for for 50 minutes, or until a skewer inserted into the center comes out clean (a few moist crumbs are okay). Check the bread at 40 minutes, to ensure it’s not burning.
- Once baked, allow the banana bread to cool in the tin for about 10–15 minutes, then transfer to a wire rack to cool completely before adding on the glaze.
Method (coffee glaze)
- In a mixing bowl, add in the icing sugar. Brew some coffee (approximately 2 tablespoons with enough water to create a strong coffee). Add this into the icing sugar and mix. You may want to add a splash of dairy-free milk to get it to a drizzling consistency.
- Pour the glaze over the top of the bread and spread out. Allow the glaze to set. It will firm up at room temperature (it will start to dry within around 30 minutes).
- Once ready, use a sharp knife to cut the banana bread into slices, serve and enjoy!
Notes
Store: Store in a sealed container in the fridge. Allow to come to room temperature before enjoying. Best eaten 2-3 days of making
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: banana bread
- Method: Baking
- Cuisine: American
