Adding chocolate and coffee is a fun way to jazz up banana bread. Starting the day with chocolate is sure to put a smile on your face for the day. This Chocolate Mocha Chip Banana Bread is a new family favorite here.
So far this year, I have been trying really hard to watch what I am eating. This means cutting out some extra sugar here and there.
As a dessert blogger, this makes it very challenging. Someone has to test all these goodies coming out of my kitchen 😉
One way I starting cutting out extra sugar was in my daily coffee. Instead of pouring in the sugary goodness that is creamer, I started using some Stevia and powdered creamer. It was a big change for me, but I got used to it.
After 2 months of doing this, my husband and I had a date night. We stopped for coffee and I ordered my usual drink. After cutting these out for so long, I was so excited to “splurge”.
The only problem is that my tastebuds had adjusted. That drink was soooo sweet that I could hardly drink it. Who am I?
To combat that coffee dilemma, I have been adding coffee to just about everything I have been making lately.
There were some brown bananas on our counter, so I started thinking about making a chocolate banana bread. A little bit of coffee helps deepen the flavor of chocolate. And who doesn’t want their chocolate to taste better.
If you don’t like coffee and you are worried about tasting the coffee, go ahead and leave it out. The bread will still be delicious!
Now to take the chocolate banana bread totally over the top. Coffee Butter Cream!!!
This coffee frosting is amazing! Like eat it with a spoon in a closet amazing! Wait for the bread to cool completely so your frosting doesn’t melt everywhere. Add some mini chocolate chips for a fun topping. Sprinkles would be so fun to have too!
My kids came home from school to this bread. Most days we have them eat fruits and veggies as their after school snack, but as soon as they saw this bread, they were so excited. So I gave it and let them have a slice…it does have bananas in it, so technically it is a fruit 🙂
The bread was gone by that night, and they keep asking when I can bake another loaf. Woo hoo for a banana bread twist win!!!!
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Chocolate and banana bread with a creamy coffee frosting makes breakfast that much more fun to eat.
Ingredients
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup mashed banana
- 1/2 cup plain greek yogurt
- 2 teaspoons vanilla extract
- 1 Tablespoon instant coffee
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- 1 Tablespoon water
- 1 teaspoon instant coffee
- 1/4 cup butter
- 1 cup powdered sugar
- 2 Tablespoon mini chocolate chips
Instructions
- Beat the sugars and butter until creamy. Stir the instant coffee into the vanilla. Add the eggs, banana, yogurt, and coffee vanilla to the butter and beat again.
- Sift together the flour, cocoa powder, baking soda, and salt. Add it to the creamed mixture slowly. Do not over beat. Stir in the chocolate chips by hand gently. Spoon into a greased 9x5 pan. Bake at 350 degrees for 60 minutes. Remove from the oven and let cool in the pan for 15 minutes. Flip out and let cool completely.
- Dissolve the water and coffee together and beat into the butter. Slowly add the powdered sugar until creamy. Spread over the top of the cooled bread. Sprinkle with mini chocolate chips. Cut into slices. Store in a tightly sealed container.
Notes
*You can leave the coffee out of the recipe if you do not like coffee flavored treats.
More recipes to use up those brown bananas in:
Coconut Butterscotch Banana Bread
Skinny Chocolate Banana Oatmeal Pancakes
Martha @ A Family Feast says
We’re doing the same at our house – trying to watch what we eat – and it IS amazing how your taste buds adjust!! Love the addition of the coffee to the chocolate – this looks delicious! (And – again – great job this past weekend at BHF!)
Jocelyn Brubaker says
Thank you so much Martha!! 🙂
Meg @ The Housewife in Training Files says
You are killing me with all these insanely delicious banana breads! I know where to come to whenever I am looking for a new twist on our favorite treat!
Shaina says
So I totally read this post while I was on the elliptical at the Hilton’s gym during BlogHer lol…and it made me want to dive into my phone. Seriously this sounds so amazingggg
Jocelyn Brubaker says
Haha! Too funny! Thanks Shaina! 🙂
Ashley | Spoonful of Flavor says
Now this is what I call my kind of banana bread! So fun to meet you this weekend, Jocelyn!
Jocelyn Brubaker says
It was great to meet you too, girl! Thanks! 🙂
Michelle { A Latte Food } says
I am a huge fan of mocha! I’ve never thought to put it in banana bread–so creative and perfect. Can’t wait to give it a shot!
Jocelyn Brubaker says
It was great to meet you too, girl! 🙂 Thanks!
Jocelyn Brubaker says
Sorry, that reply above was meant for the girl who commented above you, stinkin computer! 😉 But thank YOU, Michelle!
Wendy says
This sweet bread looks so rich and chocolaty! I agree, Jocelyn, a wee bit of coffee makes a big difference in chocolate treats. Maybe its just that I am an extreme coffee addict, but I find that it takes a lot of added espresso powder to truly taste the coffee over the chocolate. The banana bread intrigued me but that frosting clinched the deal! 🙂
Jess @ On Sugar Mountain says
I love coffee in everything, and so of course I love this banana bread! Mocha chip gets two thumbs up from me. 😀
Jocelyn Brubaker says
Thanks Jess!
Layla @ Brunch Time Baker says
This bread looks so fluffy yet so dense and moist! I can’t resist coffee!
Jocelyn Brubaker says
Thanks Layla! 🙂
Chels R. says
I hear you on the coffee. I’ve cut way back from where I used to be. I still miss the sweetness, but I can totally tell the difference when it has more sweetener than what I usually put in.
Loving this bread though. Pinned and can’t wait to try it!
Amy @ Amy's Healthy Baking says
That’s so awesome — good for you and your husband!! It takes a lot of self-control to cut out sugar, especially as a dessert blogger (heaven knows I need all the help I can get with that one!), and it sounds like you’re making incredible progress. So happy for you! I definitely need to try making a chocolate banana bread sometime; with how much I adore both flavors, it’s crazy I haven’t thought of that yet. And coffee would make it 20x better — awesome idea! 🙂
Jocelyn Brubaker says
Thank you so much Amy! 🙂
Kelly says
Love this chocolate banana bread and the coffee buttercream sounds amazing! I’ve been trying to cut out some sugar too but would not be able to resist a piece of this for sure!
Jaren (Diary of a Recipe Collector) says
I love coffee in my chocolate baked dishes and the addition of banana sounds awesome! Pinned!
Megan says
Turned out great! I might have used a slightly bigger pan, but make sure to check your bread before 60 min. Mine only took 40! I also added some cool whip to make the icing go a little further!
Jocelyn Brubaker says
Yes, if you used a bigger pan that what I said in the recipe, it will bake faster.