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Mocha Banana bread

Mocha banana bread

Mocha banana bread is a combination of three of my favorite things, chocolate, banana, and coffee. This bread is so beautifully fluffy and light. Perfect for breakfast with a thick slab of butter on it with a steaming cup of Joe. Sure to make any blue morning shine brighter!

Mocha banana bread is a combination of three of my favorite things, chocolate, banana, and coffee. This bread is so beautifully fluffy and light. Perfect for breakfast with a thick slab of butter on it with a steaming cup of Joe. Sure to make any blue morning shine brighter!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Mocha banana bread

Mocha banana bread

Ingredients 

  • 2 cups spelt/ whole wheat or barley flour
  • 3/4 cup coconut sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/3 cup cacao powder
  • 1 tbsp dry coffee powder of choice
  • 1/3 tsp salt
  • 3 medium very ripe bananas
  • 3/4 cup soy milk
  • 1/4 cup coconut oil
  • 1 chai egg (soak 1 tbsp chia seeds in 1/4 cup of water for at least 15 minutes to thicken)
  • 1 tbsp apple cider vinegar
  • 1/3 cup dairy free chocolate chips

Method

  1. Preheat the oven to 175 degrees Celcius. 
  2. Mash two of the bananas and add in the plant-based milk, coconut oil, chia seed egg, and apple cider vinegar. 
  3. Gradually add the coconut sugar and flour into the same bowl, then the baking soda, baking powder, cacao powder, coffee powder, and the salt. 
  4. Mix until combined and lastly fold in half of the chocolate chips. 
  5. Scoop the batter into a parchment paper-lined bread tin of choice and slice the last banana lengthways, adding the banana on top along with the rest of the chocolate chips. 
  6. Bake for 30-35 minutes until golden and make sure it’s cooked by checking with a toothpick until it comes out clean. 
  7. Serve at room temperature and store thereafter (depending on the weather) for up to two days in an airtight container or wrap in aluminum foil for maximum freshness. 

Notes:

  • The flour that you use can vary from gluten-free versions like quinoa, millet, buckwheat, and coconut. Just be aware that the amount that will be risen will be less.
  • Dairy-free chocolate is usually 90-95 % chocolate, just read the label.
  • the chia seed egg can be replaced with a flax-egg, it’s just ground flax seeds used the same way to make the “egg”
  • Coconut sugar can be subbed with brown sugar if you don’t have coconut sugar on hand.

Hope, you love this wonderful recipe, I am so pleased with the results and this one is going in the archives for sure!

M*

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