Banana Bread with Espresso Frosting

A healthy paleo banana loaf topped with a sweet espresso frosting made gluten free, paleo and dairy free.

This paleo banana loaf bread is simple and so delicious! A moist, tender banana loaf topped with an irresistible sweet espresso glaze. Gluten free, dairy free and refined sugar free.

What you need to make this paleo banana loaf with espresso glaze

This paleo banana loaf is my go-to whenever I have a handle of overly ripe bananas because it’s so moist and fluffy–a no fail! Not only is this bread so simple to make but it can all be made in one bowl. First the wet ingredients, then fold in the dry and transfer to a pan once a batter forms. I promise you, this banana bread is impossible to mess up. Once I have my base banana bread, that’s when I add in chocolate chips, nuts, etc. In this recipe, I didn’t add anything to the actual bread but instead made an espresso frosting to top it off with.

for the paleo banana bread

• almond flour
• tapioca flour
• eggs, room temperature
• overly rip bananas
• coconut oil
• 100 % real maple syrup, room temperature 
• vanilla extract
• baking soda
• sea salt

for the espresso frosting

• raw cashews
• maple syrup
• 2 tsp espresso powder
• apple cider vinegar
• vanilla
• salt

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Print Recipe

Paleo Chocolate Chip Banana Bread

Paleo banana bread topped with sweet espresso frosting and made gluten free, dairy free and refined sugar free.

Pin Recipe

Course: Dessert

Cuisine: dairy free, gluten free, Paleo

Keyword: banana, banana bread, espresso, paleo

Servings: 12

Author: Ciarra Siller

Ingredients

• 1 1/2 cup almond flour
• 1 cup tapioca flour
• 1/2 tbsp baking soda
• 1/8 tsp sea salt
• 3 eggs room temperature
• 3 bananas overly ripe
• 1/4 cup coconut oil + more for greasing the pan melted
• 1/4 cup 100% pure maple syrup room temperature
• 2 tsp vanilla extract

for the frosting

• 1 cup raw cashews soaked in water for 1 hour
• 3 tbsp maple syrup
• 2 tsp espresso powder
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• pinch sea salt

Instructions

• Preheat oven to 350 F and grease a loaf pan with coconut oil and parchment paper one way for easy removal. 

  In a bowl, mash the bananas with a fork, add in the eggs (be sure they are at room temperature or the coconut oil won’t mix properly), coconut oil, maple syrup and vanilla and whisk until well combined. 
  

  Add in the almond flour, tapioca four, baking soda and fold in until a batter forms. Transfer to the prepared pan and bake for 40-50 minutes. 
  

for the frosting

• Drain and rinse the soaking cashews and add them to a food processor or blender along with the maple syrup, espresso, vanilla, salt and apple cider vinegar. Blend until smooth. Frost banana loaf and sprinkle with more espresso powder if desired. 

Notes

• Tapioca flour can be subbed for arrowroot flour or for non-paleo you can sub for oat flour or brown rice flour. 
• Maple syrup can be subbed for honey or agave
• coconut oil can be subbed for olive oil 

 

If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx