Banana bread is great, but let’s be honest—it could use a glow-up. Enter Mocha Almond Banana Bread, the rich, nutty, caffeine-infused upgrade your snack time desperately needs. Bold espresso, crunchy almonds, and sweet bananas come together for a loaf that refuses to be ignored. Chocolate chips? Obviously. A deep coffee kick? Absolutely. This isn’t just banana bread; it’s banana bread with a serious personality. Slice it up for breakfast, dessert, or just because you deserve something delicious. One bite, and you’ll wonder why you ever settled for plain banana bread. Spoiler: You won’t go back.

Mocha Almond Banana Bread

moka coffee pot

This mocha almond banana bread blends espresso, cocoa, and toasted almonds for a rich, flavorful loaf that satisfies every craving.

Print Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 10 servings

Calories 370 kcal

Ingredients

For the Mocha Almond Banana Bread:

3 ripe bananas mashed (the uglier, the better)
½ cup butter melted
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup brewed espresso cooled
1 tsp instant coffee optional but highly recommended
½ cup chopped toasted almonds
½ cup chocolate chips

For the Almond Mocha Topping (Optional but Amazing):

2 tbsp sliced almonds
1 tbsp cocoa powder
1 tbsp brewed espresso

Instructions

Preheat oven to 350°F (175°C). Grease and flour your loaf pan to prevent heartbreak.
Mash the bananas in a large bowl until they resemble a sad smoothie.
Mix in melted butter, brown sugar, eggs, and vanilla. Stir until combined.
In another bowl, whisk flour, cocoa powder, baking soda, and salt.
Slowly add the dry ingredients to the banana mixture, stirring gently.
Pour in the espresso and instant coffee, ensuring everything is well combined.
Fold in the toasted almonds and chocolate chips. Try not to eat all the batter.
Transfer batter to the prepared loaf pan and smooth the top.
Sprinkle sliced almonds on top for extra crunch.
Bake for 50-55 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.
Optional: Mix cocoa powder and espresso for a light drizzle over the loaf.
Slice and enjoy, preferably with a cup of coffee and zero responsibilities

Notes

Nutritional Values (Per Serving)

Calories: 370
Total Fat: 18g
Saturated Fat: 6g
Carbohydrates: 45g
Fiber: 4g
Protein: 7g

Vitamins and Minerals (Per Serving)

Iron: 10%
Magnesium: 8%
Potassium: 9%
Calcium: 5%
Vitamin E: 7%

Additional Notes/Tips to Enhance the Flavor

More chocolate? Swap half the cocoa powder for melted dark chocolate.
Want extra crunch? Add a handful of chopped almonds to the batter.
For a stronger coffee kick, increase the instant coffee to 2 teaspoons.
Feeling extra? Drizzle with melted chocolate for peak indulgence.

This mocha almond banana bread is proof that banana bread doesn’t have to be boring. Try it once, and regular banana bread will feel like a sad, caffeine-free mistake.

Mocha Almond Banana Bread