Raspberry and banana bread—because your average loaf just wasn’t enough. Now add a mocha glaze on top. You’re welcome. The raspberry adds some zest, while the bananas make it moist, like they were meant to be best friends. And the mocha glaze? A caffeinated, chocolatey dream come true. You thought regular banana bread was impressive, huh? This version is just next-level. Don’t even bother with that sad store-bought stuff when you can whip this beauty up in your own kitchen. It’s delicious, it’s fancy, and yes, it’s the kind of bread that will get you compliments.

Raspberry Banana Bread with Mocha Glaze

Raspberry Banana Bread with Mocha Glaze

moka coffee pot
Banana bread loaded with raspberries, topped with a luscious mocha glaze. Sweet, tangy, and decadently caffeinated.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 290 kcal

Ingredients
  

For the Raspberry Banana Bread:

  • Ripe bananas mashed: 3 medium
  • Whole wheat flour: 1 ¾ cups
  • Baking soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Granulated sugar: ¾ cup
  • Eggs: 2 large
  • Butter melted: ½ cup
  • Fresh raspberries: 1 cup
  • Vanilla extract: 1 teaspoon
  • Greek yogurt: ½ cup

For the Mocha Glaze:

  • Brewed coffee cooled: 3 tablespoons
  • Powdered sugar: 1 cup
  • Cocoa powder: 1 tablespoon
  • Butter softened: 1 tablespoon
  • Vanilla extract: ½ teaspoon

Instructions
 

  • Step 1: Preheat and Prepare
  • Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  • Step 2: Mix Dry Ingredients
  • In a bowl, whisk whole wheat flour, baking soda, and salt. Set aside.
  • Step 3: Prepare Wet Ingredients
  • In another bowl, whisk eggs, sugar, melted butter, vanilla, and Greek yogurt until smooth. Add mashed bananas and mix.
  • Step 4: Fold in the Raspberries
  • Gently fold the raspberries into the wet mixture.
  • Step 5: Combine Wet and Dry
  • Gradually fold the dry ingredients into the wet mixture until just combined.
  • Step 6: Bake
  • Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean. Let cool.
  • Step 7: Make the Mocha Glaze
  • In a saucepan, combine brewed coffee, butter, cocoa powder, and powdered sugar. Stir until smooth.
  • Step 8: Drizzle and Serve
  • Drizzle the mocha glaze over the cooled bread. Slice and enjoy your decadent creation.

Notes

Nutritional Values (Per Serving):

  • Calories: 290
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 3g

Key Vitamins and Minerals (Per Serving):

  • Vitamin A: 5% DV
  • Calcium: 3% DV
  • Iron: 6% DV
  • Vitamin C: 5% DV
  • Potassium: 220 mg

Additional Notes/Tips:

  • Substitution Tip: Use almond flour for a gluten-free version.
  • Glaze Tip: For an extra punch, increase the coffee-to-cocoa ratio in the glaze.
  • Serving Suggestion: Best enjoyed with a hot cup of mocha.

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