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.
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.
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
Chocolate Chip Banana Bread with “Mochatella” Spread
- ½ cup melted butter
- ⅓ 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
- 2 cups cashews
- 2 tbs instant coffee
- ¼ cup hot water
- ¼ cup cocoa powder
- 2 tsp agave syrup or preferred liquid sweetener
- 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)
- 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
- 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