This Vegan Mocha Banana Bread is a chocolate lover’s dream. It happened one rainy Tuesday; I had a bunch of overripe bananas staring at me from the fruit bowl. I craved something warm, comforting, and a little bit decadent, so I combined two of my favorite flavors: banana bread and mocha! The kitchen filled with an irresistible aroma, and the result was pure magic. It was love at first bite, and I knew I had to share this delicious treat with all of you!
This loaf is incredibly moist and packed with rich chocolate and coffee flavors, balanced perfectly by the sweetness of ripe bananas and a hint of vanilla. Plus, it’s surprisingly easy to make—even if you’re a beginner baker, you can totally nail this. So, grab your aprons, gather your ingredients, and let’s create some delicious memories together!
Why You’ll Love This Vegan Mocha Banana Bread
- Rich, decadent flavor: The combination of coffee and chocolate creates an irresistible mocha experience that’s perfect for satisfying your sweet cravings.
- Simple to make: With just a few pantry staples and easy steps, this recipe is a breeze to whip up.
- Moist and delicious: This banana bread stays incredibly moist thanks to the ripe bananas, and its fudgy texture is reminiscent of a brownie.
- Naturally sweetened: The sweetness comes from ripe bananas and a touch of maple syrup, no refined sugar needed!
- Vegan-friendly: This recipe proves that delicious treats can be made without any animal products.
Vegan Mocha Banana Bread
- Total Time: 1 hour 10 mins
- Yield: 1 loaf
- Diet: Vegan
Description
Indulge in this decadent Vegan Mocha Banana Bread, a perfect blend of chocolate and coffee flavors. Easy to make with simple ingredients, this moist and delicious loaf is naturally sweetened and a great way to use up ripe bananas.
Ingredients
- 1 ¾ cups white spelt flour (or all-purpose, gluten-free, or oat flour)
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 2 teaspoons instant coffee powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
- 3 ripe mashed bananas
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla extract
- ½ cup chocolate chips + more for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
- Combine flaxseed meal and water; let sit for 5 minutes.
- Mash bananas and whisk with flax eggs, maple syrup, almond milk, vinegar, and vanilla.
- Whisk together dry ingredients: flour, cocoa powder, cinnamon, coffee powder, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Pour batter into the loaf pan, sprinkle with remaining chocolate chips, and bake for 50-60 minutes.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For a deeper mocha flavor, bloom the coffee powder in a bit of hot water first. Overripe bananas are key to sweetness, and roasting them in their skins intensifies their flavor. Don’t overmix the batter to avoid a tough bread.
- Prep Time: 20 mins
- Cook Time: 50-60 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Key Ingredients
Here’s what you’ll need to make this delicious Vegan Mocha Banana Bread:
- Dry Ingredients:
- 1 ¾ cups white spelt flour (or all-purpose, gluten-free, or oat flour)
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 2 teaspoons instant coffee powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
- 3 ripe mashed bananas
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla extract
- Mix-ins:
- ½ cup chocolate chips + more for sprinkling on top
Step-by-Step Instructions
Step 1: Prep the Oven and Loaf Pan
Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. This makes it easy to lift the bread out of the pan once it’s cooled.
Step 2: Make the Flax Eggs
In a small bowl, combine 2 tablespoons ground flaxseed meal with 5 tablespoons water. Let sit for 5 minutes to thicken and form a gel-like consistency. This flax egg mixture works beautifully as a binder in vegan baking.
Step 3: Combine Wet Ingredients
In a large bowl, mash the ripe bananas. Add the flax eggs, maple syrup, almond milk, cider vinegar, and vanilla extract. Whisk everything together until well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the white spelt flour, cocoa powder, cinnamon, instant coffee powder, baking powder, baking soda, and salt. Make sure there are no lumps.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which can lead to a tough bread.
Step 6: Add Chocolate Chips
Fold in ½ cup of chocolate chips. Reserve some extra chocolate chips for topping.
Step 7: Bake
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary based on your oven, pan type and ingredients. Check at 50 min, but be aware that extra moist recipes like this could take a full hour.
Step 8: Cool
Let the bread cool in the loaf pan for 15 minutes before transferring it to a wire rack to cool completely. Cooling completely allows the bread to firm up and the flavors to meld.
Pro Tips
- Banana Ripeness: Use very ripe bananas for the best flavor and sweetness. The riper the bananas, the sweeter and more flavorful your bread will be. For even more intense banana flavor, try roasting the bananas in their skins before mashing them. Learn how to ripen bananas quickly in our guide to ripening bananas.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
- Flour Substitutions: While spelt flour offers a slightly nutty flavor, you can substitute it with all-purpose flour, a gluten-free blend, or oat flour. Keep in mind that the texture may vary slightly depending on the flour you use.
- Coffee Enhancement: For a more intense mocha flavor, dissolve the instant coffee powder in a tablespoon of hot water before adding it to the wet ingredients.
Switch-Ups & Swaps
- Nutty Mocha Banana Bread: Add ½ cup of chopped walnuts or pecans to the batter for added crunch and flavor. See our guide to nuts in baking for more ideas.
- Chocolate Chunk Mocha Banana Bread: Instead of chocolate chips, use roughly chopped dark chocolate or milk chocolate chunks for larger pockets of melty chocolate.
- Spiced Mocha Banana Bread: Add a pinch of nutmeg or cardamom to the dry ingredients for a warm, spiced twist.
- Espresso Mocha Banana Bread: Use espresso powder instead of instant coffee powder for a deeper, more intense coffee flavor. If you use espresso, add it to the dry ingredients.
Can I make this recipe gluten-free?
Yes, you can substitute the spelt flour with a gluten-free all-purpose blend or oat flour. The texture might be slightly different, but it will still be delicious!
How do I store leftover Vegan Mocha Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices wrapped tightly for longer storage.
Can I use oil instead of almond milk?
Yes, you can substitute the almond milk with an equal amount of vegetable oil or melted coconut oil. This will result in a slightly denser loaf.
Can I reduce the amount of sugar in this recipe?
The recipe is naturally sweetened with ripe bananas and a touch of maple syrup. While you can slightly reduce the maple syrup, using very ripe bananas is key for the sweetness, so I wouldn’t recommend omitting it completely.
How to Serve
This Vegan Mocha Banana Bread is delicious on its own, but here are a few ideas to make it extra special:
- Warm and Buttery: A slice of warm banana bread with a pat of vegan butter is a classic for a reason. See our recommendations for vegan butter.
- Breakfast Treat: Enjoy a slice of this banana bread with a cup of coffee or tea for a satisfying breakfast.
- Dessert Pairing: Serve it warm with a scoop of vegan ice cream or a drizzle of chocolate sauce for a decadent dessert.
- Afternoon Snack: It’s perfect for an afternoon pick-me-up with a glass of plant-based milk.
That’s a Wrap
This Vegan Mocha Banana Bread is truly a special treat. The combination of ripe bananas, rich chocolate, and bold coffee is irresistible. I hope you enjoy baking and sharing this recipe with your loved ones. For more vegan-friendly treats, visit our Desserts section.
Be sure to share your delicious creations with me on social media! Find me on Pinterest, Instagram, Facebook, or Threads.
