This banana bread is much more reminiscent of a cake – with its rich chocolate flavour and deep undertones from the coffee. It”s almost guaranteed to win over even the harshest banana bread critic.
The deep chocolate look of this bread speaks romance to me. Although, the most romantic we got was to sit huddled up to the coffee table sipping milky chai tea and eating this moist, dark, chocolate, banana bread while watching Bones (admittedly not the best show to watch while you”re eating). That”s what romance is when you have a 7 month old and a 3-year-old at home. Any quiet moment to yourselves without being needed by someone else is considered a date! And, a good night sleep makes for marital bliss. :)
This is not the type of banana bread that you eat for breakfast. It”s much more reminiscent of a cake – with its rich chocolate flavour and deep undertones from the coffee. It doesn”t taste anything like a classic banana bread, which makes it a perfect way to use up those old bananas and serve them to people who are otherwise adverse towards baked bananas. I almost guarantee that if you call this Mocha Chocolate Chip Bread (or loaf cake) they will never guess. Not that you want to be sneaky… but sometimes it doesn”t hurt. :)
One note of advice: It”s important to sift cocoa powder, when using it in recipes, because there are always chunks in it that never quite mix into the batter. I don”t own a sifter, but a fine mesh sieve works just as well. Simply place it over your mixing bowl, add the dry ingredients and stir to push through. Discard any hard pieces that don”t want to break up.
Do you make banana bread? What”s your favourite way to use up bananas before they go bad?
Mocha Chip Banana Bread
The key to a moist loaf is to not overbake. Ovens vary in temperature so start checking for doneness earlier then the suggested time.
- 1.5 cups flour
- 1/4 cup cocoa powder
- 1.5 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 2 medium bananas, mashed (1 cup)
- 1/2 cup canola oil
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 tablespoon hot milk
- 2 tablespoons instant coffee
- 1 cup semi-sweet chocolate chips
Sift together flour, cocoa, sugar, baking soda, salt and cinnamon into a large bowl.
In a separate bowl whisk together eggs, bananas, oil,sour cream and vanilla. Dissolve instant coffee in hot milk. Stir into banana mixture.
Stir wet ingredients into flour mixture, just until combined. Fold in chocolate chips.
Pour into a greased 9×5 loaf pan. Bake at 325ºF for 1 hour 15 minutes, or until a toothpick inserted in the centre comes out clean. Let cool completely before slicing.
