Mocha Banana Bread

• Vegetarian

• Produce

  • 1 1/2 cups Banana, Ripe

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2/3 cup Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chip, semisweet
  • 1/4 cup Cocoa powder, unsweetened
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Drinks

  • 1 tbsp Espresso, Instant

• Dairy

  • 1/2 cup Buttermilk, low-fat

Found on tutti-dolci.com

Description

Ingredients

• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mashed ripe banana
• 2/3 cup honey
• 1/4 cup coconut oil, melted and slightly cooled
• 1/2 cup low-fat buttermilk, at room temperature
• 1 large egg, at room temperature
• 1 1/2 tsp vanilla extract
• 1 Tbsp instant espresso, dissolved in 1 Tbsp hot water
• 1/3 cup semisweet chocolate chips
• 3 Tbsp semisweet chocolate chips

Directions

• Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine banana, honey, coconut oil, buttermilk, egg, vanilla, and espresso in a medium bowl; add to flour mixture and fold in just until combined. Fold in chocolate chips. Spoon batter into prepared pan and smooth top with an offset spatula; top with remaining chocolate chips.
• Bake for 60 to 75 minutes (see note below), rotating pan halfway through. Bread is done when center is set, loaf springs back to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely. Store leftovers in an airtight container at room temperature.

Nutrition