Chocolate Banana Bread with Coffee Glaze
This Chocolate Banana Bread recipe is rich, delicious, and absolutely perfect with the homemade coffee glaze. This homemade banana bread recipe has a chocolatey twist that makes it entirely irresistible! Chocolate Banana Bread makes the perfect addition to breakfast or brunch!
Servings: 2 Loaves
Ingredients
Chocolate Banana Bread
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 4 medium bananas (or 3 large bananas)
- 1 1/2 tsp vanilla extract
Coffee Glaze
- 1 1/2 - 2 Tbsp strong coffee, brewed
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp espresso powder (optional)
Instructions
Chocolate Banana Bread
- Preheat the oven to 350. Grease two 8x4 pans.
- In a small bowl, mash bananas (or, puree the bananas in a food processor). Set aside.
- In a large bowl, cream butter, sugar, and brown sugar together until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition. Add in vanilla extract and mix until combined.
- Add in flour, cocoa powder, salt, and baking soda, then mix until combined.
- Add in mashed bananas, mixing until incorporated.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 35-40 minutes, or until a cake tester comes out clean with just a few moist crumbs stuck to it. (If the outside of the bread is cooking faster than the inside of the bread, tent a piece of foil over the bread while it finishes cooking).
- Allow to cool for 10 minutes. Move to a wire cooling rack.
Coffee Glaze
- Mix together powdered sugar, vanilla extract, espresso powder (if using), and 1 1/2 Tbsp brewed coffee. If the glaze is thicker than your desired preference, add in the last 1/2 Tbsp of brewed coffee.
- Pour the glaze evenly over both loaves. Allow the glaze to harden completely before cutting into slices.
- Enjoy!
- Store leftovers in an airtight container (they can stay at room temperature for a couple of days, or they can be stored in the fridge for about a week).