Go Back

Banana Mocha Bread

Maria G. Brooks
This Banana Mocha Bread is a rich and flavorful twist on traditional banana bread, combining the sweetness of ripe bananas with the bold flavors of coffee and cocoa. The result is a moist, indulgent loaf that’s perfect for breakfast, dessert, or an afternoon snack. The coffee enhances the banana flavor, while the cocoa powder adds a chocolatey richness that complements the coffee beautifully. With minimal ingredients and easy preparation, this banana mocha bread is a must-try for coffee lovers!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 1 Loaf Pan (9x5-inch)
  • 1 Mixing Bowl (Large)
  • 1 Whisk or Electric Mixer
  • 1 Measuring Cup (For Dry Ingredients)
  • 1 Measuring Spoon (For Instant Coffee)
  • 1 Spatula
  • 1 Cooling Rack

Ingredients
  

  • 3 Ripe Bananas
  • 1/2 Cup Butter Melted
  • 2 Eggs
  • 3/4 Cup Brown Sugar
  • 1 Tbsp Instant Coffee or Espresso Powder
  • 1 3/4 Cups All-Purpose Flour
  • 1/4 Cup Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Mash the Bananas:

  • In a large bowl, mash the ripe bananas until smooth. You can leave a few small chunks for added texture if you prefer.

Mix Wet Ingredients:

  • Add the melted butter, eggs, brown sugar, and instant coffee (or espresso powder) to the mashed bananas. Stir well to combine.

Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Combine Wet and Dry Ingredients:

  • Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread light and fluffy.

Bake:

  • Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

  • Let the bread cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely before slicing and serving.

Notes

  • Adjusting Coffee Strength: If you prefer a stronger coffee flavor, feel free to add an extra teaspoon of instant coffee or espresso powder.
  • Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and then foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
  • Chocolate Chips: For an extra chocolatey treat, add 1/2 cup of chocolate chips to the batter before baking.
  • Storage: Store leftover bread in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Keyword Banana Mocha Bread