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Mocha Banana Bread

Mocha Banana Bread

This mocha banana bread is a tasty twist on your traditional banana bread with richness of dark chocolate and coffee. Serve warm spread with peanut butter.
Course Bread, Breakfast, Snack
Cuisine American, Vegetarian
Keyword Mocha Banana Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 249kcal
Author Deborah Davis


  • 1 3/4 cup white whole wheat flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 tablespoon instant espresso powder
  • 3 extra ripe bananas ~1 heaping cup mashed
  • 1 teaspoon vanilla extract
  • 1/3 cup canola or coconut oil
  • 2 eggs
  • 1/3 cup almond milk
  • 1/3 cup maple syrup
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons unsweetened shredded coconut


  • Preheat the oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper and set aside.
  • In a large mixing bowl, add the flour, cocoa powder, baking soda, salt, and espresso powder. Mix with a whisk to combine.
  • In a small bowl, mash the bananas with a fork.
  • Add the bananas, vanilla, oil, eggs, milk, and maple syrup into the mixing bowl with the dry ingredients. Stir with a wooden spoon just until all the dry ingredients are incorporated. Don't over stir.
  • Sprinkle in the chocolate chips, reserving a few for the top of the bread. Stir until evenly distributed in the batter.
  • Pour the batter into the bread pan and sprinkle with reserved chocolate chips and coconut.
  • Bake for 55-60 minutes or until toothpick inserted into the top of the loaf comes out clean.
  • Allow to cool in the pan for 10 minutes then transfer out of the pan to a baking rack to cool completely before slicing.


Makes 8-10 muffins. 


Serving: 1slice | Calories: 249kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10.5g | Saturated Fat: 2g | Polyunsaturated Fat: 8.5g | Cholesterol: 125mg | Sodium: 214mg | Fiber: 2.5g | Sugar: 11.5g