Chocolate Mocha Chip Banana Bread Loaf

20m
Prep Time
1h
Cook Time
1h 20m
Ready In

Recipe: #21874

November 24, 2015



"I think you could probably make this in a 13x9 pan instead of a loaf pan"

Original is 12 servings
  • FOR THE COFFEE FROSTING

Nutritional

  • Serving Size: 1 (141.4 g)
  • Calories 442.1
  • Total Fat - 17.6 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 65.6 mg
  • Sodium - 426.2 mg
  • Total Carbohydrate - 69 g
  • Dietary Fiber - 2.1 g
  • Sugars - 42.8 g
  • Protein - 5.9 g
  • Calcium - 47.8 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Beat the sugars and butter until creamy.

Step 2

Stir the instant coffee granules into the vanilla. Add the eggs, banana, yogurt, and coffee-vanilla mix to the butter and beat again.

Step 3

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.

Step 4

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.

FOR THE FROSTING


Step 5

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.

Tips


No special items needed.

1 Reviews

ellie

This is very good even though I made some minor changes. I used light sour cream instead of the yogurt, splenda brown sugar blend for the brown sugar and only used 1/2 cup of the chocolate chips. I skipped the frosting. I made this in a mini loaf pan and a medium loaf pan (4 x 6). This is a nice treat! Thanks for sharing!

4.0

review by:
(6 Dec 2015)

You'll Also Love