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Mocha Banana Bread

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This rich and moist mocha banana bread blends sweet ripe bananas with bold coffee and deep cocoa, swirled together for a marbled effect and topped with vegan dark chocolate chunks. A comforting, indulgent vegan loaf perfect for breakfast or dessert.

Ingredients

Units Scale
  • 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

Instructions

  1. Preheat your oven to 180°C (fan) or 350°F. Line a loaf tin with parchment paper.
  2. In a large bowl, combine mashed bananas, melted coconut oil, maple syrup, and flax eggs.
  3. Add flour, baking soda, salt, and cinnamon. Stir until just combined.
  4. Divide the batter evenly between two bowls.
  5. In one bowl, mix cocoa powder with plant-based milk to form a paste and stir it into the batter.
  6. In the second bowl, dissolve the coffee granules in a tiny bit of hot water and mix into the batter.
  7. Alternate scoops of the two batters into the loaf tin to create a marbled mocha swirl effect.
  8. Top with vegan dark chocolate chunks.
  9. Bake for 45–55 minutes, or until a skewer inserted into the center comes out mostly clean.
  10. Allow to cool in the tin before slicing and serving.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Let the flax eggs rest for 5–10 minutes to properly gel before mixing in.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • This loaf freezes well; wrap slices individually for easy defrosting.

Nutrition

Find it online: https://yumfoodusa.com/mocha-banana-bread/