Mocha Banana Bread Recipe

• Difficulty: Easy
• Servings: 6 to 8
• Nutrition per serving (1 of 14 servings): 309 calories, 14 g total fat, 3 g saturated fat, 45 g carbohydrates, 2 g dietary fiber, 28 g sugar, 4 g protein, 27 mg cholesterol, 244 mg sodium
• Total time: 4 hours 30 minutes (including cooling)
• Active time: 20 minutes

Transform your classic banana bread into an irresistible treat with bold espresso notes and melty mini chocolate chips swirled throughout. Finish it with a luscious espresso glaze that brings every flavor to lifeperfect for coffee lovers craving a decadent twist on a cozy favorite!

Ingredients:

• Nonstick cooking spray, for greasing
• 2 cups all-purpose flour, plus extra for dusting
• 1/4 cup plus 2 tablespoons instant espresso powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 4 very ripe bananas, mashed (about 2 cups)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup mini semisweet chocolate chips
• 1/2 cup confectioners' sugar

Instructions:

1. Preheat your oven to 350F. Grease a 9-by-5-inch loaf pan with nonstick spray, then dust it with flour and shake out the excess.
2. In a large bowl, whisk together the 2 cups of flour, 1/4 cup espresso powder, baking soda, baking powder, cinnamon, and salt. In a separate large bowl, combine the granulated sugar, vegetable oil, mashed bananas, eggs, and vanilla extract, beating until smooth. Fold the flour mixture into the wet ingredients gradually, about a third at a time, mixing gently after each addition. Stir in 3/4 cup of the mini chocolate chips. Pour the batter into the prepared pan.
3. Bake until the loaf starts to puff and the edges begin to set, about 40 minutes. Lower the oven temperature to 325F and bake for another 35 minutes or until a toothpick inserted near the center comes out clean. Allow the bread to cool completely on a wire rack, roughly 3 hours. Once cooled, remove the bread from the pan and transfer it to a serving platter.
4. Right before serving, whisk together the confectioners' sugar, the remaining 2 tablespoons of espresso powder, and 1 tablespoon of water in a small bowl until smooth. Spread this glaze over the top of the banana bread and sprinkle with the remaining 1/4 cup of chocolate chips.