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Banana Bread with Espresso Butter (Plant-Based & Gluten-Free)

Banana bread is probably my favourite way to use ripe bananas when I’m not freezing them for smoothies. Before you go off to make this at home I want to reiterate that it’s all about the bananas! There is no such thing as a too ripe banana when making banana bread. The browner and squishier the bananas are the more flavoursome and sweet your bread will be. 

You can find various banana bread iterations on our Instagram account but this has to be my ALL TIME FAVOURITE recipe. 

It’s completely gluten, dairy and refined sugar-free using only 100% natural ingredients but taste one-to-one like the real deal you’re used to getting in cafes. It’s passed the taste test with those avoiding gluten, dairy or refined sugars, friends following a vegan, plant-based, vegetarian or flexitarian diet and even those who don’t adhere to any restrictions in their diet. 

This recipe is so brilliant and can be easily frozen - so totally counts as meal prep on a Sunday, right?! Cut your banana loaf into thick slices before freezing it, this will let you easily toast it. Then top with our coffee butter below which is such a game-changer on banana bread. It’s so delicious. Trust me! 

P.s the coffee butter below is also freezer friendly.

Plant-Based Vegan Gluten-Free Banana Bread with Espresso Butter


Makes one loaf 


330g oat flour*

4 tsp baking powder 

130g coconut sugar

1/2 tsp salt 

6 small brown bananas, mashed 

5tbsp maple syrup 

5tbsp coconut oil 

2 tsp vanilla essence 

Optional: chopped walnuts, chocolate chips, or even a swirl of peanut butter.

*to make oat flour simply blitz whatever oats you have at home into a fine flour using a strong blender. 


Makes 250g


1 tbsp instant coffee 

1 tsp boiling hot water

2 tbsp maple syrup 

4 tbsp coconut sugar 

1/2 tsp of salt 

100g vegan butter

100g vegan butter spread 


Method for the BANANA BREAD 

1. Preheat the oven to 180°C.

2. In a bowl combine your oat flour, baking powder, coconut sugar, and salt. Stir and set aside. 

3. In a different bowl mash your bananas with a fork. Add the coconut oil, maple syrup, and vanilla essence.  Mix with an electric hand whisk.

4. Fold your wet mixture into the dry mixture and stir once more until well combined. 

5. Line a loaf tin with baking paper before pouring in your banana bread batter. Bake for 60 to 90 minutes. 

6. In the meantime make the espresso butter below. 


1. In a cup combine your instant coffee and boiling water. Mix until you have a smooth coffee paste. 

2. In a separate bowl vigorously whisk the butter with an electric mixer until creamy. Add the coffee paste, maple syrup, coconut sugar along with a good pinch of salt. Whisk a further two minutes until everything is well combined. 

3. Pour into a small bowl and serve alongside you banana bread. Store in the fridge for up to one week, alternatively it's also very freezer friendly incase you don't use it all up.