Go Back

Sour Cream Banana Bread with Mocha Topping

moka coffee pot
Moist banana bread made indulgent with sour cream and topped with a bold, velvety mocha drizzle. Ideal for any time of day.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 260 kcal

Ingredients
  

For the Sour Cream Banana Bread:

  • Ripe bananas: 3 medium mashed
  • All-purpose flour: 1 ¾ cups
  • Baking powder: 1 teaspoon
  • Baking soda: ½ teaspoon
  • Salt: ½ teaspoon
  • Ground cinnamon: 1 teaspoon
  • Granulated sugar: ½ cup
  • Brown sugar: ½ cup
  • Eggs: 2 large
  • Sour cream: ½ cup
  • Butter melted: ½ cup
  • Vanilla extract: 1 teaspoon

For the Mocha Topping:

  • Powdered sugar: 1 cup
  • Brewed coffee: 2 tablespoons
  • Cocoa powder: 1 tablespoon
  • Butter: 1 tablespoon melted
  • Pinch of salt

Instructions
 

  • Step 1: Preheat and Prepare
  • Preheat oven to 350°F (175°C). Grease and line a 9x5 loaf pan with parchment paper.
  • Step 2: Mix Dry Ingredients
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • Step 3: Combine Wet Ingredients
  • In another bowl, mash bananas and mix in granulated sugar, brown sugar, eggs, sour cream, melted butter, and vanilla until smooth.
  • Step 4: Blend Wet and Dry Ingredients
  • Gradually add the dry mixture to the wet mixture. Stir until just combined. Avoid overmixing.
  • Step 5: Bake
  • Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  • Step 6: Prepare Mocha Topping
  • In a small saucepan, mix powdered sugar, brewed coffee, cocoa powder, melted butter, and a pinch of salt until smooth.
  • Step 7: Drizzle and Cool
  • Once the bread has cooled, drizzle the mocha glaze over the top. Allow it to set before slicing.

Notes

Nutritional Values (Per Serving):

  • Calories: 260
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 4g

Key Vitamins and Minerals (Per Serving):

  • Vitamin A: 8% DV
  • Calcium: 4% DV
  • Potassium: 220 mg
  • Iron: 7% DV
  • Magnesium: 5% DV

Additional Notes/Tips:

  • Baking Tip: If the top starts browning too quickly, tent with foil during the last 10 minutes.
  • Flavor Tip: Add a teaspoon of espresso powder to the mocha topping for a stronger coffee kick.
  • Storage Tip: Wrap tightly and refrigerate for up to five days.
  • Serving Tip: Pair with whipped cream for an indulgent dessert vibe.