The humble banana bread meets a decadent chocolate dessert in this delicious loaf! It’s moist, chocolatey, and has a hint of espresso flavor that pairs beautifully with the banana. Spread a little butter on a slice and you have the perfect afternoon pick-me-up!
On the Ingredients
- Did you know that bananas are actually a berry? That’s how they’re scientifically categorized, as they grow on a type of herbaceous plant. They’re the most popular fruit in America and, depending on who you ask, the second or third most popular worldwide. Though high in sugar, bananas have a lot of nutrients in them. They have antioxidants, fiber, and vitamins, and some studies show they may help increase insulin sensitivity and support heart and digestive health (read more).
-
Instant coffee or espresso powder is usually made by freeze-drying coffee, making a concentrated coffee product that dissolves in water. It’s ideal for baking because it adds a robust flavor without liquid.
Recipe Notes and Substitutions
If you want to lower the carb content of this, it works quite well to use 1/2 cup of all-purpose flour and 1/2 cup of almond flour. If once you mash your bananas you find you’re short of a cup, you can make up the difference with peanut or almond butter.
Chocolate Mocha Banana Bread
1
loaf15
minutes50
minutes1
hour5
minutesThe humble banana bread meets a decadent chocolate dessert in this delicious loaf! It's moist, chocolatey, and has a hint of espresso flavor that pairs beautifully with the banana. Spread a little butter on a slice and you have the perfect afternoon pick-me-up!
Ingredients
1/2 cup butter (melted)
2 eggs
1 tsp vanilla extract
1/2 cup sour cream OR Greek yogurt
1 cup ripe mashed banana (about two medium bananas, if you're short, you can make up the difference with peanut butter)
1 cup all purpose flour
1/4 cup cocoa power
1/3 cup sugar OR monk fruit sweetener
1 tsp baking soda
1/2 tsp salt
1 tsp espresso powder
1/2 cup chocolate chips OR Lily's Sweets no-sugar-added baking chips + extra for the top
Directions
- Preheat oven to 350° F. Line a loaf pan with parchment paper.
- Combine the wet ingredients in a large mixing bowl (butter, eggs, vanilla, sour cream, banana).
- Mix together the dry ingredients in a separate bowl (flour, cocoa powder, sweetener, baking soda, salt, espresso powder). If the cocoa powder is lumpy, run it through a sifter.
- Fold the dry ingredients into the wet and mix until mostly incorporated but still lumpy with streaks of dry ingredients. Add the chocolate chips and fold in until just incorporated. Do not over-mix!
- Pour the batter into the loaf pan and sprinkle some extra chocolate chips onto the top. Bake for 45-55 minutes, until a butter knife inserted into the center comes out clean.
- Let the banana bread cool for 15 minutes before removing it from the pan. Serve warm or allow to cool completely (it's good both ways!).
Notes
- Nutritional Info Per serving (approx. 10 serving per loaf)
Unmodified recipe:
259 Calories
3g Protein
15g Total Fat
29g Carbs
Recipe with sugar substitute:
233 Calories
3g Protein
15g Total Fat
25g Carbs
