Mocha Banana Bread
There is
banana bread, then banana bread. The flavors of chocolate, coffee and banana
blend deliciously into this soft, tender bread.
INGREDIENTS
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup honey
- 1 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 1/2 cups mashed ripe banana
- 1 large egg, at room temperature
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup semisweet chocolate chips
- 1/2 cup low-fat buttermilk, at room temperature
- 1/4 cup coconut oil, melted and slightly cooled
- 1 Tbsp instant espresso, dissolved in 1 Tbsp hot water
Topping
- 3 Tbsp semisweet chocolate chips
INSTRUCTIONS
First, preheat
oven to 350 ° F and line a 9 x 5-inch loaf pan with parchment paper, letting
the excess spread over the sides of the pan. Lightly spray the parchment paper
with a non-stick spray.
Then, whisk
together the flour, cocoa powder, baking powder, baking soda and salt in a large
bowl. Make a well in the center of the mixture. Combine banana, honey, coconut
oil, buttermilk, egg, vanilla and espresso in a medium bowl; add to flour
mixture and stir in just enough to combine. Add the chocolate chips.
Place the
dough in the prepared pan and smooth the top with an offset spatula. Suddenly
tap the pan and garnish with the rest of the chocolate chips.
Bake for 60
to 75 minutes (see note below), turning the pan halfway through cooking. The
bread is made when the center is set, the bread comes back to the touch and a
toothpick inserted in the center comes out with a few moist crumbs attached.
Let cool in a pan on a rack for 15 minutes; gently lift the bread from the pan
and let it cool completely. Store leftovers in an airtight container at room
temperature. Happy Cooking Time.
