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! 🙂

Mocha Banana Bread
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Mocha Banana Bread

Mocha Banana Bread

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Mocha banana bread is a delicious twist on classic banana bread! With rich mocha flavor and a delicious chocolate chip topping, you’ll love this easy 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 350°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.
  5. 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.

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

Craving more banana bread?

Chocolate Chip Banana Bread
Toffee Banana Bread
Chai Spice Banana Bread
Maple Pecan Banana Bread

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  1. Stunning photos Laura! The light captures all the moist banana and lush chocolate goodness. This is a banana bread I can serve any time of day!

  2. Oh my goodness Laura! That is the best banana bread I’ve EVER seen! It looks so richly chocolate! I wish I could grab a slice off the screen!

  3. There’s something extra enticing about a dark banana bread, and this sounds like the perfect breakfast treat <3

  4. I have thought of tossing a few handfuls of chocolate chips into my banana bread, but your idea is SO much better! Pinning this gorgeous loaf.

  5. You read my mind!!! I have a couple of super ripe bananas on my counter right now and on my to-do list was to search for a new and inspiring banana bread recipe! Thanks for sharing!

  6. Man that looks amazing! So chocolatey! I wouldn’t have even thought this was a banana bread from the look of it 😀

  7. Love this recipe for banana bread, Laura! Chocolatey banana bread, with a touch of espresso, has got to be the best ever! I need this divine banana bread loaf in my life. 🙂 Thanks for sharing! xo

  8. I make chocolate chip banana bread all the time but this is even better. I love it. Moist and Chocolatey-but not too rich It’s perfect for any time of day or night!

  9. 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.

  10. 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. 🙂

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

  12. Not too sweet, decadently chocolate, and moist, super moist. My mother is a food snob; she kept commenting and coming back for more.

  13. Made this to change up my current banana bread recipe and it was a hit! This is my fiancés new favorite recipe and it’s what he requests whenever he spies bananas getting ripe on the counter. I love how all of the ingredients come together to make this loaf that isn’t overly sweet but flavorful and addicting.

  14. Hi Laura,
    You think it’ll work if I use egg replacement? Trying to veganise your recipe. I’ll try with maple syrup instead of honey and let you know how it’s goes. Wish me luck!

    1. Hi there! I’m not sure, but I don’t see why not. You could also add an extra mashed banana to act in place of the egg. Hope that helps! 🙂

  15. Another ridiculously delicious recipe from you!! So moist and chocolatey! I LOVED it!

  16. I don’t have instant espresso, can you substitute with real espresso shots? Should I reduce the milk to adjust for the liquid?

    1. Hi Tana! You can definitely add an espresso shot. I would leave all of the other measurements the same. 🙂

  17. My lil one declared – I want banana-baked-something and the banana should just disappear into the chocolate. He is 5, about to start online kindergarten! Right now, his word is my command 🙂 And so I landed on your recipe!! Love it. I made a few substitutions. We are tired of digging into the white and brown sugar jars, and so we used 1/3 cup maple syrup and 1/3 cup dark molasses instead. One banana out of four was not just dark, but a goner. So we used applesauce to make it all come upto the 1.5 cups mentioned. I ended up with a slightly wet batter. We baked it in regular sized muffin tins for about 20 mins. They are addictive! Also we used 2/3 cup of 70% chocolate chunks. Cos my 5 yr old is serious of chocolate !! Thank you for the great idea and a solid recipe.

    1. Hi Marilyn! Yes, once the loaf is fully cooled, you can freeze this bread. I like to pre-slice it, wrap the slices individually in plastic wrap, and then place in a freezer bag for storage.

  18. Hi there! I really want to make this but I don’t have buttermilk. Will low fat lactose free milk or greek yogurt work? If so how much? Thanks!

  19. This bread is incredibly moist and delicious! I divided the batter into 2 mini loaf pans and baked them for 45 minutes.

  20. This turned out amazing and I’ll definitely be baking it again. I’ve tried so many banana bread recipes and this one will be my go-to!