MOCHA BANANA BREAD
Classic banana bread gets a facelift with the addition of espresso and mini chocolate chips studded throughout. It all comes together with a sweet espresso glaze.
Provided by Lasheeda Perry
Categories side-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
- Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
- Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
- Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.
MOCHA BANANA BREAD
Make and share this Mocha Banana Bread recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, stirring with a whisk or sift if the cocoa is lumpy.
- In a large bowl combine sugar and butter and beat with a mixer at medium speed until well creamed, for at least two minutes.
- Add eggs and beat well.
- Add bananas, vanilla, and coffee and beat on low speed until blended.
- Add flour mixture and combine just until moist.
- Stir in walnuts and spoon batter into a greased 8 x 4" loaf pan.
- Bake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack, then remove from pan.
- Cool completely on wire rack before slicing.
Nutrition Facts : Calories 2537.1, Fat 86, SaturatedFat 36.1, Cholesterol 545, Sodium 2584.6, Carbohydrate 404.9, Fiber 18.8, Sugar 180.6, Protein 49.4
MOCHA CHOCOLATE CHIP BANANA MUFFINS
This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!
Provided by Shelley Ross
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
- Bake for 25 minutes. Cool on wire racks.
Nutrition Facts : Calories 267 calories, Carbohydrate 36.5 g, Cholesterol 10.3 mg, Fat 13.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 21.6 g
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- 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.
- 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. Tap pan sharply and 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 lift bread from pan and cool completely. Store leftovers in an airtight container at room temperature.
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