Coffee and Banana Bread

To continue the coffee theme I have another coffee recipe for you, Coffee & Banana Bread. I don’t know what possessed me to add coffee to my banana bread, but I’m glad I did. Banana Bread is a recipe that I get asked about probably the most. There actually is an old Banana and Carob Bread on the blog from a long time ago but I don’t like to refer people to it because to say I am unhappy with the recipe and the photos for this one would be an understatement.

So now it’s finally time for a do-over. I replaced the carob with some delicious high-quality coffee and tweaked and refined the whole recipe. It’s simple but delicious just like a banana bread recipe should be.


Banana & Coffee Bread


  • 330g or 3 cups all-purpose flour
  • 55g or 1/4 cup of raw cane sugar
  • a pinch of salt
  • a pinch of vanilla
  • 2 tsp baking soda
  • 4 very ripe bananas
  • 90 ml or 1/4 cup + 2 tbsp sunflower oil
  • 120ml or 3/4 cup of soy milk
  • 1 tsp of apple cider vinegar
  • 3 tbsp of cocoa powder
  • 90ml or 1/4 cup +2 tbsp freshly brewed espresso


  1. Preheat the oven to 170°C
  2. Whisk the apple cider vinegar and the soy milk together in a bowl, set aside.
  3. Combine all the dry ingredients in a large bowl, stir well.
  4. Next, mash the bananas in a small bowl using a fork then add the sunflower oil and soy milk. Whisk to combine well.
  5. Now add the wet to the large bowl with the dry ingredients and fold until everything is well combined and forms a runny batter.
  6. Grease a baking tin with some oil and add half of the batter.
  7. Mix the cocoa powder and espresso in with the other half of the batter.
  8. Add to the baking tin and using a fork swirl around a few times to get that marblelike look on the inside.
  9. Smooth out the top and slice the top of the batter with a knife lengthwise.
  10. Place in the oven for about 70 mins. Ideally, sever when still warm.

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