Vegan Chocolate Chip Banana Bread & “Mochatella” Spread

chocolate chip banana bread

Bananas, Chocolate, & Coffee are Definitely Winners in This Simple Chocolate Chip Banana Bread with “Mochatella” Spread

Hoarding overripe bananas is the norm at home for some reason, and it only takes 1 day for them to go from salvageable to a mushy, fly-ridden mess. In my house, there are about 4 different banana bunches belonging to different people. And because I’m practically the house baker (by choice), sometimes it seems like my roommates let their bananas ripen just so I have to bake with them.

Not a problem for me, since the easiest thing in the world to make is banana bread! You just mix everything together, pour the batter into a pan, and bake. By this time, I had already made banana bread twice in the span of a few weeks, so I was getting kind of bored of the same old treat. One of my roomies sent me a post on Instagram of Fit Mitten Kitchen’s ‘Espresso Cashew Butter’ and I knew I had to make a version of it for this banana bread.

Mocha meets Nutella in this nutty, cocoa-y, spread that goes perfect on the banana bread, toast, ice cream, you name it!

My version, which I lovingly call “Mochatella,” is chocolatey with the perfect coffee kick. The richness reminds me of Nutella, while the cashew flavor and coffee addition makes it more unique, but all around amazing (y’all know how I feel about baking with coffee)! I could seriously just eat it by the spoonful, but I had to control myself. Because I added the spread to the banana bread slices, I cut down the amount of sugar. I also used 4 medium bananas, which has plenty of natural sugar already, and dark chocolate chips, so the bread itself didn’t need to be overly sweetened.

The “Mochatella” Banana Bread had everyone lining up for seconds (and even some thirds)!

Just this one extra element to plain banana bread upgraded the experience tenfold. It felt special and a lil bit fancy, even though every step was easy as could be. We may always struggle with the overripe banana dilemma, but at least now you’ll know how to give it the oomph it needs to feel exciting again.

Chocolate Chip Banana Bread Recipe

banana bread

Chocolate Chip Banana Bread with “Mochatella” Spread

Upgrade your simple (but still delish) CCBB with a tasty, nutty mocha spread!
Prep Time 10 mins
Cook Time 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • ½ cup melted butter
  • cup brown sugar
  • 3-4 medium, overripe bananas mashed
  • 2 tsp vanilla extract
  • 1 ¾ cup flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups dark chocolate chips

"Mochatella" Spread

  • 2 cups cashews
  • 2 tbs instant coffee
  • ¼ cup hot water
  • ¼ cup cocoa powder
  • 2 tsp agave syrup or preferred liquid sweetener

Instructions
 

  • Preheat oven to 350º
  • In a medium bowl, mix the melted butter and brown sugar until creamy
  • In a separate bowl, mash the bananas. If you want more chunks in the bread, don't mash until fully smooth. Add mixture to the butter and brown sugar.
  • Add vanilla extract and mix until just combined
  • In another bowl, mix together the flour, baking soda, and salt. Slowly add to the wet ingredients, mixing with a wooden spoon until just combined
  • Add the chocolate chips and fold batter lightly to evenly disperse chocolate
  • Pour the batter into a lined or greased loaf pan and put it in the oven for about 50 minutes, or until the top is golden brown and the edges are pulling away from the sides of the pan.
  • Let the bread cool in the pan for 10 minutes before removing. Serve warm with "mochatella" spread, or cut and store in the fridge for 1 week max (stays good longer, but isn't nearly as tasty)

"Mochatella" Spread

  • In a food processor or blender, add the cashews and cocoa powder
  • Dissolve the instant coffee in hot water and add to the food processor
  • Blend and gradually add agave. Mixture will be crumbly at first, so scrape down sides as necessary. The longer it blends, the more the oils in the cashews will be released, making for a smoother texture.
  • Once the mixture is smooth and spreadable, transfer to a fridge-safe cup or dish and store until ready to use

Notes

  • This is the standard banana bread recipe I’ve always used, but it comes with variations. If you only have 1-2 bananas, add 1-2 flax eggs to the recipe. You can also sub the butter for melted coconut oil or vegetable oil.
  • I wanted a decadent bread that wasn’t too sweet, so I did the chocolate and coffee combo. You can add nuts, seeds, or even some dried fruit instead!
  • If you want just straight up, OG banana bread, no additions, you could do 2/3 cup brown sugar
Keyword banana, bread, chocolate, mocha, vegan baking
Edit: This blog is focused on food, but it’s my responsibility to ally with the black community (which includes black trans lives, black queer lives, all black lives), and use any platform I have that may aid in the revolution. Here is the link to last week’s newsletter, where I’ve been compiling resources and fundraisers to help us get involved. In the edit of every forthcoming post, I’ll include prior newsletters focused on these same efforts. I encourage you to sign up for my newsletter on the side bar so you can get these resources as soon as I send them. I’ve also been posting art, educational resources, events, etc. on my Instagram stories that celebrate black lives, amplify black voices, and provide ways for white people and non-black POC to use their privilege and platforms to ally with them. It is not the job or responsibility of the black community to educate you and tell you how to help — that is something we should take into our own hands, and we can start by sharing these posts to learn with one another and do better. Each week I’ll continue to add more links & promote black vegan content in my newsletter. I am still figuring out how best to continue posting on this blog without seeming like I am ignoring what’s happening in the world. I will make mistakes but I will learn, so please be patient with me as I figure out the balance. I know I’ve been slow with posting, but thank you to everyone who is still reading and keeping up with my page. I appreciate you and hope you all stay safe & healthy. ❤️

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2 Comments

  1. […] to make a sauce. Those things are expensive!! My first crack at using nuts in a recipe was with my Mochatella post, and while that was bomb, I haven’t made it since because it’s so hard for me to part […]

  2. […] What happens is, my roommates will write down suggestions for what I should make, like scones or banana bread, and stick it in this jar. I also take small donations to cover the costs of certain ingredients. […]

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