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Banana Bread with Mocha Espresso Filling

moka coffee pot
A moist, flavorful banana bread packed with rich mocha espresso filling—vegan, chocolatey, and unapologetically bold in every slice.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 265 kcal

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.