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Dark Chocolate Espresso Banana Bread


  • 1/4 cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
  • 1/2 cup milk or milk alternative
  • 1.5 cups white whole wheat flour
  • 1/4 cup instant espresso powder
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 3 small-medium overripe bananas
  • 1/2 cup melted coconut oil
  • 2/3 cup cane sugar
  • 2 tsp vanilla extract
  • 3 oz dark chocolate bar chopped (recommend 70%)


  • Preheat oven to 350 degrees. Spray a 9X5 loaf pan and line with parchment paper.
  • In a small dish, combine flax with milk and stir well. Let sit at least 5 minutes.
  • In another small bowl, whisk together the flour, espresso powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, mash the bananas with a fork. Add flax/milk mixture, melted coconut oil, cane sugar, and vanilla extract. Stir until well combined.
  • Add dry ingredients to wet ingredients and mix until just combined. Fold in the chocolate chunks.
  • Transfer batter to loaf pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
  • Let cool in pan for 10 minutes, then transfer to a cooling rack and let cool completely before slicing.


Melt coconut oil before measuring (if you don’t have coconut oil, use canola oil or vegetable oil)
To store banana bread, wait for it to cool completely, then wrap in plastic wrap followed by foil to keep it fresh.
Best eaten with 3 days.