Mocha Banana Bread with Espresso Glaze
A rich, chocolaty banana bread with deep mocha flavor, finished with a bold espresso glaze for that perfectly balanced sweet-caffeinated bite.
Ingredients
For the Mocha Banana Bread:
- 3 ripe bananas mashed
- ¼ cup melted coconut oil
- ½ cup brown sugar
- ¼ cup brewed espresso cooled
- 1 tsp vanilla extract
- ¼ cup plant-based milk
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
For the Espresso Glaze:
- 1 tbsp brewed espresso
- ½ cup powdered sugar
- Splash of non-dairy milk if needed for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- In a bowl, mash the bananas until mostly smooth.
- Add melted coconut oil, brown sugar, espresso, vanilla, and milk. Stir like you mean it.
- In another bowl, combine flour, cocoa, baking soda, cinnamon, and salt.
- Mix dry ingredients into the wet mixture until just combined. Don’t overthink it.
- Pour into the loaf pan. Bake for 50 minutes, or until a toothpick exits clean.
- Cool in pan 10 minutes, then transfer to a rack to cool completely.
- For the glaze, whisk espresso and powdered sugar. Adjust thickness with a splash of milk if needed.
- Drizzle over cooled bread like a caffeinated queen.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 225
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Potassium: 10%
- Iron: 7%
- Folate: 5%
- Calcium: 3%
- Vitamin B6: 6%
✨ Flavor-Boosting Tips
- Add chopped dark chocolate for double-trouble mocha vibes.
- Swap espresso with strong cold brew for an extra coffee punch.
- Want crunch? Toss in chopped walnuts.
- Store leftovers (if any) in an airtight container for up to 3 days.
- Warm slices in a pan for that just-baked experience every time.