Mocha Banana Bread is a rich, indulgent twist on the classic loaf, blending the sweetness of ripe bananas with bold coffee notes and deep cocoa richness. Enhanced with a swirl of mocha layers and topped with melting vegan dark chocolate chunks, this plant-based bake is as satisfying for dessert as it is for a breakfast treat.

Why You’ll Love This Recipe

This vegan banana bread offers the perfect balance of flavor and texture. It’s moist and tender, with earthy coffee undertones and bittersweet chocolate elements that elevate it far beyond a traditional loaf. Easy to make with pantry staples, it’s free from dairy and eggs, making it a crowd-pleasing choice for any table. The visual swirl effect also adds a beautiful homemade touch to every slice.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 large ripe bananas, mashed
60g coconut oil, melted
60g maple syrup
2 flax eggs (2 tbsp milled flaxseed + 5 tbsp water, set for 5 mins)
200g plain flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
30g cocoa powder
50ml plant-based milk (to mix with cocoa powder)
5g instant coffee granules
Vegan dark chocolate chunks, for topping

directions

Preheat the oven to 180°C (fan) or 350°F. Line a loaf tin with parchment paper.
In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, and prepared flax eggs. Mix well.
Add in the flour, baking soda, salt, and ground cinnamon. Stir just until the ingredients are combined—do not overmix.
Divide the batter evenly between two separate bowls.
In one bowl, mix the cocoa powder with the plant-based milk to form a smooth paste. Stir this cocoa mixture into the batter in that bowl.
In the second bowl, dissolve the coffee granules in a small amount of hot water and mix into the batter.
Alternate spoonfuls of the cocoa and coffee batters into the prepared loaf tin to create a marbled swirl effect.
Sprinkle the top of the loaf generously with vegan dark chocolate chunks.
Bake for 45–55 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs.
Allow the bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 10 slices
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: 245 kcal per slice

Variations

Nutty Twist: Add chopped walnuts or pecans to the batter for extra crunch.
Mocha Chip: Stir vegan chocolate chips directly into the batter for bursts of extra chocolate in every bite.
Espresso Boost: Use espresso powder instead of instant coffee granules for a stronger coffee flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend suitable for baking.
Coconut Mocha: Add shredded coconut for a subtle tropical note.

storage/reheating

Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm slices in the microwave for about 20 seconds or toast lightly for a crisp edge. This loaf also freezes well—wrap individual slices or the whole loaf and freeze for up to one month. Thaw at room temperature or reheat before serving.

FAQs

Can I use regular eggs instead of flax eggs?

Yes, if not following a vegan diet, replace the flax eggs with 2 regular eggs.

What kind of plant-based milk works best?

Almond, oat, soy, or coconut milk all work well—choose your preference.

Do I need to use coffee?

No, you can omit the coffee for a pure banana-chocolate flavor. However, it does enhance the richness of the cocoa.

Can I use another oil besides coconut?

Yes, any neutral vegetable oil like sunflower or canola oil will work.

How do I get the perfect swirl?

Spoon alternating batters into the tin and gently run a knife or skewer through once or twice—avoid overmixing.

Can I make this recipe refined sugar-free?

Yes, replace maple syrup with date syrup or agave, and skip the chocolate topping or use unsweetened chips.

Why is my banana bread too dense?

Overmixing the batter can lead to a dense loaf. Mix only until the ingredients are combined.

Can I use frozen bananas?

Yes, thaw them first and drain off excess liquid before mashing.

What size loaf tin should I use?

A standard 9×5-inch loaf tin works best for this recipe.

Is this good for breakfast?

Absolutely. It pairs well with coffee or tea and makes a wholesome plant-based breakfast or snack.

Conclusion

Mocha Banana Bread is a decadent yet wholesome bake that brings together the comforting flavors of banana bread with the bold flair of mocha. With its tender crumb, rich marbled layers, and gooey chocolate topping, it’s a treat that feels special yet is simple enough to make anytime. Whether you’re serving it at brunch or saving it for dessert, this vegan loaf is sure to become a repeat favorite.