Spiced Banana Bread with Mocha Filling

This mocha banana bread with coffee glaze is what happens when your morning caffeine fix meets dessert. Rich chocolate, bold espresso, and overripe bananas create an insanely moist loaf. But let’s be honest—the real star is the silky coffee glaze dripping over the top. It’s the kind of treat that makes you question whether you should eat it for breakfast or dessert. (Spoiler: Both.) One bite, and you’ll forget regular banana bread even exists. Pair it with a hot cup of coffee, and suddenly, your day looks a whole lot better. Good luck stopping at just one slice.

Spiced Banana Bread with Mocha Filling

moka coffee pot

This banana bread is infused with mocha goodness and topped with a smooth coffee glaze for extra indulgence.

Print Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10 servings

Calories 360 kcal

Ingredients

  

• For the Mocha Banana Bread:
• 3 ripe bananas mashed
• ½ cup melted butter or coconut oil for dairy-free
• ¾ cup brown sugar
• 2 eggs or flax eggs for a vegan option
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup strong brewed espresso cooled
• ¾ cup dark chocolate chips
• For the Coffee Glaze:
• 1 cup powdered sugar
• 2 tbsp brewed espresso adjust for consistency
• 1 tsp vanilla extract
• 1 tbsp melted butter optional for richness

Instructions

 

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• Mash bananas in a bowl until smooth and free of lumps.
• Mix in melted butter, brown sugar, eggs, and vanilla extract until combined.
• Sift together flour, cocoa powder, baking soda, and salt in another bowl.
• Alternate adding dry ingredients and espresso into the banana mixture, stirring gently.
• Fold in chocolate chips, because chocolate makes everything better.
• Pour batter into the prepared loaf pan and smooth the top.
• Bake for 50-55 minutes or until a toothpick inserted comes out with a few crumbs.
• Let cool in the pan for 10 minutes, then transfer to a wire rack.
• For the glaze, whisk powdered sugar, espresso, vanilla, and butter until smooth.
• Drizzle generously over the cooled banana bread.
• Slice and devour, preferably with a cup of coffee.

Notes

Nutritional Values (Per Serving)

Calories: 360
Total Fat: 16g
Saturated Fat: 9g
Carbohydrates: 52g
Fiber: 5g
Protein: 6g

Vitamins and Minerals (Per Serving)

Potassium: 15%
Iron: 10%
Magnesium: 8%
Calcium: 6%
Folate: 5%

Additional Notes/Tips to Enhance the Flavor

• Want a crunch? Add chopped walnuts or pecans.
• Like it extra mocha-y? Swap vanilla for coffee extract in the glaze.
• Love extra sweetness? Drizzle melted chocolate over the glaze.
• Not patient? Skip the glaze and eat it warm—no regrets.

This mocha banana bread with coffee glaze is the perfect excuse to have cake for breakfast. You’re welcome.