Mocha Latte Banana Bread

This loaf combines ripe bananas, coffee, and chocolate into one incredibly soft and flavorful bread, then finishes it off with a simple coffee glaze that takes it completely over the top.Whether you’re enjoying it with your morning coffee, serving it for brunch, or sneaking a slice as an afternoon treat, this is one of those recipes that somehow disappears faster than you expect.

why you’ll love this mocha latte banana bread

Remember the banana coffee trend that was all over social media? Everyone was blending banana bread flavors into their morning coffee, and I have to admit… I was fully influenced. But instead of adding banana bread to my coffee, I thought, why not turn those flavors into an actual loaf of banana bread? That’s exactly how this mocha latte banana bread recipe came to life.

This banana bread has all the cozy flavors of your favorite mocha latte, but it’s made with wholesome ingredients like naturally sweet ripe bananas, maple syrup instead of refined sugar, and Greek yogurt for a little extra protein and moisture. It’s soft, incredibly tender, packed with melty chocolate chips, and has just enough coffee flavor to make every bite feel like it came straight from your favorite coffee shop.

Now… let’s talk about the glaze. Is it packed with refined sugar? Absolutely. Do I regret it? Not even a little. That sweet coffee glaze is what takes this banana bread from really good to “I’m cutting myself another slice before anyone else gets to it.” If you prefer a less sweet loaf, you can absolutely leave it off—but I highly recommend going for it at least once.

Whether you’re enjoying a slice with your morning coffee, packing it for an afternoon snack, or sneaking a piece after dinner (because banana bread is acceptable at any hour in my opinion), this mocha latte banana bread feels like the perfect balance of wholesome and indulgent. It’s proof that food doesn’t have to be all or nothing—it can be nourishing and delicious.

ingredients you’ll need for mocha latte banana bread

• ripe bananas – The riper, the better! Spotty bananas are naturally sweeter, add plenty of moisture, and give the bread its signature banana flavor.
• eggs – Help bind everything together while creating a soft, tender crumb.
• honey – Naturally sweetens the loaf without using refined sugar and pairs beautifully with the banana and coffee flavors.
• avocado oil (or coconut oil) – Keeps the banana bread incredibly moist while adding healthy fats. Coconut oil adds a subtle richness, while avocado oil has a more neutral flavor.
• instant coffee – The secret ingredient! Dissolving it into the warm oil creates a smooth, rich coffee flavor that complements the bananas without overpowering them.
• greek yogurt – Adds moisture, tenderness, and a boost of protein while helping create an incredibly soft loaf.
• vanilla extract – Rounds out all of the flavors and enhances both the coffee and chocolate.
• all-purpose flour – Gives the loaf structure while keeping it light and fluffy.
• baking powder – Helps the bread rise into a soft, tender loaf.
• ground cinnamon – Adds warmth and ties all of the flavors together.
• salt – Balances the sweetness and enhances every ingredient.
• semi-sweet chocolate chips – Melt into little pockets of chocolate throughout the loaf. I used sugar-free chocolate chips, but any variety works. Too keep the banana bread refined sugar-free, I use Lily’s or Just Date chocolate chips

coffee glaze

• milk – Creates the smooth base for the glaze. Use dairy-free, if preferred.
• instant coffee – Dissolves into the warm milk to give the glaze its rich coffee flavor.
• powdered sugar – Sweetens the glaze and creates the perfect consistency for drizzling over the cooled loaf.

step-by-step

1. Prepare the pan. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray and line it with parchment paper for easy removal.
2. Bloom the coffee. Warm the avocado oil until just warm (not hot), then whisk in the instant coffee until completely dissolved. Let it cool slightly before adding it to the batter.
3. Mix the wet ingredients. Mash 2 bananas, reserving the third for the top of the loaf. Whisk together the mashed bananas, eggs, honey, cooled coffee oil, Greek yogurt, and vanilla until smooth.
4. Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet ingredients until just combined, then stir in the chocolate chips.
5. Bake the bread. Pour the batter into the prepared loaf pan. Slice the remaining banana lengthwise and place it on top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with foil.
6. Finish with the glaze. Let the banana bread cool completely. Meanwhile, warm the milk and whisk in the instant coffee until dissolved. Stir in the powdered sugar until smooth, adding a splash more milk if needed. Drizzle over the cooled loaf, garnish with extra chocolate chips if desired, then slice and enjoy.

pro tips

• use extra-ripe bananas: The darker and spottier your bananas are, the sweeter and more flavorful your banana bread will be. They’re also much easier to mash and create an incredibly moist loaf.
• dissolve the coffee first: Mixing the instant coffee into warm oil allows it to dissolve completely, giving the bread a smooth coffee flavor without any granules.
• don’t overmix the batter: Once you add the dry ingredients, stir just until everything is combined. Overmixing can lead to a dense, tough loaf instead of a soft and tender one.
• dent with foil if needed: If the top starts browning before the center is fully baked, loosely cover the loaf with foil during the last 10–15 minutes of baking.
• let it cool before glazing: Resist the temptation to glaze it while it’s warm! Waiting until the bread has completely cooled keeps the glaze thick, glossy, and beautifully drizzled over the top.

variations

• Swap the semi-sweet chocolate chips for dark chocolate or milk chocolate if you prefer a different level of sweetness.
• Add chopped walnuts or pecans for extra crunch, or stir in a handful of shredded coconut for a fun twist.
• If you’d rather keep it less sweet, simply skip the glaze—the banana bread is still incredibly delicious on its own. And if you’re a true coffee lover, add an extra teaspoon of instant coffee to the batter for an even richer mocha flavor.
• want it gluten-free? Swap the flour for a 1:1 (cup-4-cup) gluten-free flour and keep all measurements the same.

how to store mocha latte banana bread

Store the mocha latte banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. If refrigerated, let a slice come to room temperature or warm it in the microwave for 10–15 seconds before enjoying.

To freeze, wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

FAQ’s

more recipes to try and LOVE!

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Cheesy Beef & Spinach Manicotti

If you make this Mocha Latte Banana Bread, I’d love to hear what you think! Leave a comment and rating below, and if you share it on Instagram, tag @forgetthetakeout so I can see. Your support—through reviews, comments, and shares—helps me keep creating and sharing recipes!

Mocha Latte Banana Bread

This Mocha Latte Banana Bread is everything you love about classic banana bread with a coffee shop twist. Rich coffee flavor, melty chocolate chips, and a sweet coffee glaze make every slice incredibly moist, cozy, and perfect alongside your favorite cup of coffee!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 loaf pan
• 1 large bowl
• 2 small bowls
• Measuring cups
• spatula

Ingredients

  

1x2x3x

• 3 large ripe bananas divided
• 2 large eggs
• ¼ cup honey
• ¼ cup avocado oil or melted coconut oil
• 3 teaspoons instant coffee
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Pinch of salt
• ⅓ cup semi-sweet chocolate chips I used sugar-free

Coffee Glaze

• 2 tablespoons milk
• 1 teaspoon instant coffee
• ½ cup powdered sugar

Instructions

 

• Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray and line with parchment paper.
• Heat the avocado oil until warm (not hot), then whisk in the 3 teaspoons instant coffee until dissolved. Let cool slightly.
• In a large bowl, mash 2 bananas, reserving the third for the top. Add the eggs, honey, cooled coffee oil, Greek yogurt, and vanilla. Whisk until well combined.
• In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
• Pour the batter into the prepared loaf pan. Slice the remaining banana lengthwise and place it on top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent with foil.
• Let the bread cool completely. Meanwhile, warm the milk and whisk in the instant coffee until dissolved. Stir in the powdered sugar until smooth, adding a splash more milk if needed to reach your desired consistency.
• Drizzle the glaze over the cooled banana bread, garnish with extra chocolate chips if desired, then slice and enjoy.

Keyword banana bread, coffee, mocha

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