mocha banana bread


Mocha banana bread makes a delicious twist on classic banana bread! 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 gave the classic banana loaf a makeover with a shot of espresso and a double dose of chocolate. Now this is the way to do breakfast!

Mocha Banana Bread

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!

And if you prefer your banana bread without coffee, simply omit the espresso for chocolate banana bread! πŸ™‚

Mocha Banana Bread

Mocha Banana Bread

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


  1. Preheat oven to 350Β°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
  2. 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.
  3. Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply and top with remaining chocolate chips.
  4. 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 lift bread from pan and cool completely. Store leftovers in an airtight container at room temperature.


Baking time will vary based on moisture content of the bananas. Begin checking bread after 60 minutes. If using bananas that were previously frozen, baking time may be up to 75 minutes.


  • Calories: 235
  • Carbohydrates: 39

Keywords: Banana, Banana Bread, Espresso, Chocolate, Quick Bread

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  1. This is very decadent, a rich, moist bread. The flavors all come through, even the coffee, which surprised me! Next time, I will not put the chips on top, as even with mini chips, they were heavy and prevented a nice center dome. I will wait, and drizzle melted chocolate on top, if anything, but it really doesn’t need that. It’s so good.

  2. This looks glorious!!! Is there a way to sub out the honey with brown sugar instead? I tend to not like tasting honey in my bakes

    1. Thank you! Because of the cocoa powder and the instant espresso, you don’t taste the honey at all. But you could use brown sugar instead (3/4 cup). The baking time may vary, so just keep an eye on it. πŸ™‚

  3. This banana bread was delicious! I substituted 1/2 cup flour with fine almond flour . I will make this again! ❀️

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