Brew-nana Bread

A buzzy twist on a staple.
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Two of our favorite ingredients, banana + coffee, combined make a delicious twist on traditional banana bread. Our Black & White Cold Brew is an equal blend of our signature almondmilk and cold brew coffee with rich creamy flavor that pairs delightfully with banana in this vegan recipe. 


  • 3 very ripe bananas
  • 1½ cup Spelt Flour
  • 3 tablespoons ground flaxseed powder
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 1/3 cup melted coconut oil
  • ½ cup Black & White Cold Brew Coffee
  • 2/3 cup + 1 tablespoon coconut sugar, divided


Preheat the oven to 350° F. Spray a 9x5-inch loaf pan with cooking spray, and line with a parchment paper sling.

In a small bowl, mash two of the bananas very well. Carefully slice the third banana in half, lengthwise, Set the bananas aside momentarily.

In a medium bowl, combine the spelt, ground flaxseed, baking soda, baking powder, sea salt, and cinnamon. Mix to combine.

In large bowl, whisk together the melted coconut oil, Black & White Cold Brew Coffee, and mashed bananas. Add 2/3 cup coconut sugar, and whisk very well to homogenize. Add the dry ingredients to the wet, and stir until just combined – do not over-mix. Transfer the batter to the prepared pan, and gently smooth out the top. Arrange the two banana halves on top of the loaf, cut-side up, and sprinkle with remaining 1 tablespoon coconut sugar. Bake for 45-50 minutes, or until a toothpick comes out mostly clean (a few crumbs are okay) and top is golden. Let cool for 15 minutes in the pan, then transfer to a wire rack using the parchment sling. Let the bread cool entirely before cutting into slices.

To store, wrap cooled bread tightly in plastic, and enjoy for up to 4 days.