Mocha Banana Bread

This might be my new favorite banana bread! And that's saying something - because I have baked a LOT of iterations of banana bread over the years. Bananas are something we always have in the house, and therefore always have in the freezer as well to preserve those ones that are going brown too quickly and are held for baking or smoothies. 

This particular loaf didn't even last 24 hours in my house!! It was devoured very, very quickly. That espresso powder adds such a fabulous hint of flavor to this tender, delicious loaf. 

The bites of chocolate chips add a perfect complement to the espresso for that kiss of mocha flavor. The bananas infuse such moisture and tenderness. It works together to make a wonderful breakfast bread that my family really loved. This will definitely be revisited the next time those bananas on the counter are getting a little too dark!

Mocha Banana Bread

Ingredients

Nonstick cooking spray, for greasing

2 cups all-purpose flour  

1/4 cup 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 medium very ripe bananas, mashed (about 2 cups) 

2 large eggs 

1 teaspoon pure vanilla extract 

3/4 cup mini semisweet chocolate chips 

Directions

1. Preheat the oven to 350 degrees. Spray a large loaf pan with nonstick cooking spray and set aside.
2. Combine dry ingredients in a medium bowl: flour, espresso powder, baking soda, baking powder, cinnamon, and salt. Whisk to combine and set aside.
3. In the bowl of a stand mixer, stir the mashed bananas until mostly smooth and add in the oil and sugar and continue blending until smooth. Add in the eggs and blend until well combined. Add in the vanilla and stir.
4. Add the wet ingredients into the dry ingredients, and stir together just until blended.
5. Stir in the mini chocolate chips.
6. Pour the batter into the prepared baking dish. If you find that your loaf pan is more than 3/4 full, reserve the excess batter for a mini loaf pan or muffin tin.
7. Bake the loaf in the preheated oven for 45-50 minutes, then reduce heat to 325. If loaf is browning too quickly you can also cover with foil if needed. Continue baking another 35 minutes, or until a toothpick / skewer inserted into the center comes out clean. Total bake time will depend on your oven, and the size and fullness of your loaf pan. 

Recipe adapted from Food