MOCHA BANANA BREAD
Classic banana bread gets a facelift with the addition of espresso and mini chocolate chips studded throughout. It all comes together with a sweet espresso glaze.
Provided by Lasheeda Perry
Categories side-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
- Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
- Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
- Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
LAYERED MOCHA BANANA YUM!
This pretty layered dessert doesn't only look good, it's also delicious! The serving size depends on your parfait glass/dessert bowl size. This dessert looks best in individual tall narrow dishes.
Provided by LUv 2 BaKE
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare chocolate pudding by combining 1 pkg of dry pudding with 1 cup of milk and 1 cup brewed coffee. Whisk until thickened. Set aside.
- Mash 2 bananas thoroughly with a fork, or briefly puree in a food processor. With a spatula fold mashed banana into the cool whip. Set aside.
- Now it is time to start layering! Start with adding about 2.5 tbsp of pudding on the bottom of each dish. Then layer on one slice of banana then about 1/2 tbsp graham cracker crumbs, then about 1/2 tbsp of chocolate syrup, finally add about 3 tbsp of banana cool whip. Repeat layers once more.
- On top of the last banana cool whip layer, drizzle on some chocolate syrup then place on a cherry and a piece of graham cracker.
- Store in the fridge until serving time. Enjoy!
Nutrition Facts : Calories 170.6, Fat 5.8, SaturatedFat 4, Cholesterol 6.2, Sodium 218, Carbohydrate 28.2, Fiber 1.9, Sugar 14.3, Protein 3.4
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MOCHA BANANA BREAD - TUTTI DOLCI
From tutti-dolci.com
Reviews 12Total Time 1 hr 25 minsCategory Breakfast
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine banana, honey, coconut oil, buttermilk, egg, vanilla, and espresso in a medium bowl; add to flour mixture and fold in just until combined. Fold in chocolate chips.
- Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply and top with remaining chocolate chips.
- Bake for 60 to 75 minutes (see note below), rotating pan halfway through. Bread is done when center is set, loaf springs back to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely. Store leftovers in an airtight container at room temperature.
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