If you’ve never added chocolate to your banana bread, I’m here to tell you that you’ve been missing out on a truly wondrous experience. To really shake things up, I took a classic banana loaf and gave it a makeover with a shot of espresso and a double dose of chocolate. Now this is the way to do breakfast!
Espresso intensifies the rich chocolate flavor and is an easy fit with banana; coconut oil and buttermilk give the honey-sweetened loaf the ideal springy texture. Topped with chocolate chips for a bit of indulgence, Monday morning suddenly looks much brighter!
Mocha Banana Bread
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mashed ripe banana
- 2/3 cup honey
- 1/4 cup coconut oil, melted and slightly cooled
- 1/2 cup low-fat buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1 Tbsp instant espresso, dissolved in 1 Tbsp hot water
- 1/3 cup semisweet chocolate chips
- 3 Tbsp semisweet chocolate chips
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine banana, honey, coconut oil, buttermilk, egg, vanilla, and espresso in a medium bowl; add to flour mixture and fold in just until combined. Fold in chocolate chips. Spoon batter into prepared pan and smooth top with an offset spatula; top with remaining chocolate chips.
- Bake for 60 to 75 minutes (see note below), rotating pan halfway through. Bread is done when center is set, loaf springs back to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely. Store leftovers in an airtight container at room temperature.