Mocha swirl banana bread
Enhance your go-to banana bread with thick swirls of rich mocha. The chocolatey coffee flavor is irresistible when paired with the comforting taste of traditional banana bread.
Equipment
- 1 medium mixing bowl
- 1 small or medium mixing bowl
- 1 hand / stand mixer (optional, a fork will suffice too, but the bread will not be as fluffy)
- 1 spatula
- 1 loaf 9'' loaf tin
Ingredients
- 2 large eggs
- 1 stick (1/2 cup) butter, room temperature
- 3 ripe bananas
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tsp vanilla (optional)
- 1 tbsp milk (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 - 2 tbsp mocha powder
Instructions
- Preheat oven to 350 degrees F and grease loaf tin
- In a small bowl, peel and mash bananas together well with fork. Mix in cinnamon and milk and set aside
- In a medium bowl, cream together butter and sugar until light and fluffy, using hand mixer or fork. Add eggs one at a time, mixing well between each one. Mix in vanilla
- Add banana and cinnamon mixture to the butter, sugar, eggs, and vanilla mixture and combine well
- Sift together your flour, salt, baking powder, and baking soda in a separate medium bowl, and mix to combine
- Add your dry ingredients to your wet mixture, and combine evenly
- Combine mocha powder with a small amount of hot water and stir until dissolved, mixing in additional water as needed. Whisk with a fork until the mixture is cooled.
- Separate half the banana bread batter into another bowl. Fold in mocha until well combined.
- Fill the loaf tin, alternating tablespoon-sized scoops of regular batter and mocha batter to create a checkboard pattern. Continue layering in batter until all batter is gone. Run a butter knife through the batter to swirl together.
- Place in oven and bake for 65 - 70 minutes. Remove from oven when a toothpick comes out clean and allow to cool before slicing.