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!
Equipment
- 1 loaf pan
- spatula
Ingredients
- 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 9x5-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.
Tried this recipe?Let us know how it was!