Mocha Banana Bread


This is one of several versions of banana bread I've created over time. I like to play with the ingredients in classic recipes. I don't make this particular banana bread as often as some others, but I always enjoy it when I do. Combining bananas, chocolate, and coffee just seemed natural. This banana bread makes a good breakfast, a great afternoon snack with tea or coffee, and a satisfying dessert when served with some berries on the side. I also like to toast slices after the first day. The toasted Mocha Banana Bread kind of reminds me of French Toast.


Mocha Banana Bread

3 cups whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flaxseeds
1 tablespoons hot water
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
½ cup unsweetened cocao powder
1 cup mashed banana (approximately 3)
¼ cup molasses*
¼ cup maple syrup*
½ cup peanut butter
½ cup unsweetened plant-based milk**
½ teaspoon vanilla
½ cup cold espresso
1 cup almonds (optional)
¼ cup chocolate chips or cacao nibs (optional)

Preheat oven to 350 degrees F.

Mix together ground flaxseeds and hot water. Set aside to thicken.

Sift together flours, baking soda, cacao powder, and spices in a large bowl.

Combine mashed banana, flaxseed mixture, sweeteners, plant-based milk, peanut butter, vanilla, and coffee in a medium mixing bowl.

Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until all the dry ingredients are moistened evenly.

Fold in almonds and/or chocolate chips, if using.

Spoon batter into a loaf pan.*** Distribute evenly. Bake for 55 to 60 minutes until golden brown and an inserted toothpick comes out clean.

Let bread cool in pan for 30 minutes. Run a knife around the edges and carefully invert onto a cooling rack. 

Fully cool before slicing.

* I wrote this recipe before I started using date sugar, so I suppose you could substitute date sugar for one or both of the sweeteners. I like to use molasses because it has more nutritional value than most sugars as does date sugar. I combine maple syrup with molasses because the maple syrup lightens the heaviness of the molasses.

** I used hazelnut milk because it's what I had in the refrigerator, but any plant-based milk should work fine.

*** If using a cast iron loaf pan (I do sometimes), place it in the oven while the oven is preheating. Get it out to put the batter in. Proceed as stated.

Note: I use organic ingredients whenever possible.


Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky butter-like consistency. Add a little
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat th
Read more