Banana Bread with Mocha Espresso Filling
Banana Bread with Mocha Espresso Filling
A moist, flavorful banana bread packed with rich mocha espresso filling—vegan, chocolatey, and unapologetically bold in every slice.
Ingredients
Banana Bread:
- 3 ripe bananas mashed
- ½ cup brown sugar
- ¼ cup melted coconut oil
- ¼ cup almond milk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
Mocha Espresso Filling:
- ¾ cup vegan cream cheese
- 2 tbsp brewed espresso
- 2 tbsp cocoa powder
- 3 tbsp maple syrup
- 1 tbsp cornstarch
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F (175°C). Grease or line your loaf pan.
- Mash bananas and mix with sugar, oil, milk, and vanilla until smooth.
- In another bowl, combine flour, baking soda, cinnamon, and salt.
- Mix dry ingredients into wet until fully combined but not overworked.
- In a small bowl, blend cream cheese, espresso, cocoa, syrup, vanilla, and cornstarch until silky.
- Pour half the banana mixture into pan. Spread mocha filling over it.
- Add remaining banana mix on top, smoothing gently.
- Bake 50 minutes or until a toothpick comes out clean.
- Cool completely, slice like you own the place, and serve.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 265
- Total Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Iron: 7%
- Potassium: 10%
- Vitamin B6: 12%
- Magnesium: 8%
- Folate: 6%
💡 Additional Notes & Tips
- Use overripe bananas—the uglier they look, the better they taste.
- Chill the filling before layering if you want neat, bakery-level swirls.
- Add chocolate chips for extra indulgence. No one will judge.
- Leftovers (ha!) stay fresh in the fridge for up to 4 days.
- Best served warm, with coffee and casual superiority.
