This Korean supermarket my family frequents, H-Mart, has an ingenious way of getting rid of their aging, spotted bananas. Instead of tossing them in the trash, they sell huge boxes of these imperfect specimens for a bargain price. 10 bananas under a buck? Sign me up. And as any baker will tell you, browning bananas make the best banana bread. It’s a win-win situation: I get cheap bananas, H-Mart sells off their elderly produce which most customers wouldn’t even consider buying.
I adapted this mocha banana bread from my favorite recipe from Cookie and Kate. Her recipe is the perfect starting point for creating something new—which I did though the addition of oat flour, coconut sugar, cocoa powder + instant coffee for that mocha flavor, and melty dark chocolate (which improves anything). All wholesome ingredients that make this banana bread appropriate for anything from your morning breakfast to a 12pm snack break.
I can’t think of any more words to write, and I wouldn’t want to take your precious time away from making this banana bread. It’ll only take 15 minutes of hands-on time, then you can get back to whatever you were doing—just with a delicious aroma wafting through the air, and the anticipation…
healthy mocha banana bread
adapted from cookie and kate
- 1/3 cup oil (vegetable, olive, etc.)
- 1/4 cup coconut sugar
- 2 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed banana (about 2 large)
- 1/4 cup milk
- 2 tbsp instant coffee
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oats, ground into a flour
- 1/4 cup cocoa powder
- 1 cup whole wheat flour
- 1/4 cup chocolate chunks
Preheat oven to 325℉ and grease a 8x5 loaf pan.
Whisk the oil, sugar, and honey together in a large bowl.
Add the eggs and vanilla, then beat to combine.
Dissolve the instant coffee in the milk. Whisk in the coffee-milk and the mashed bananas to the rest of the mixture.
Stir in the baking soda and salt. Add the oat flour, cocoa powder, and whole wheat flour and whisk to combine.
Pour the batter into the prepared loaf pan, and sprinkle the chocolate chunks on top. Bake for 40-50 minutes, until a toothpick stuck into the middle comes out clean. Let cool for 20 minutes before turning the loaf out.