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.
MOCHA NUT BUTTER BALLS
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
- In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g
MOCHA BREAD (YEAST BREAD)
I was inspired one day in culinary school after one of our bread baking sessions and came up with this bread. I have tweaked it a little bit to improve it. It is good served with a sweet cinnamon butter.
Provided by Jmommy209
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 12
Steps:
- Heat the coffee and water to 110 - 130 deg F.
- Melt the chocolate chips and butter together.
- In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder.
- On low speed, slowly add the water and coffee.
- Mix until incorporated, scraping the sides of the bowl as necessary.
- Add the chocolate/butter mixture and the egg.
- Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean.
- Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic.
- Remove the dough from the bowl, knead briefly on a very lightly floured counter.
- Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour.
- Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes.
- Preheat the oven to 350.
- Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves.
- Bake for 35 - 40 minutes.
MOCHA NUT BREAD
This rich, dark-colored loaf features the unbeatable combination of coffee and chocolate. Family and friends can't eat just one slice.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
MOCHA NUT ROLL
I've enjoyed this dessert several times at a friend's house, and it never ceases to be delightful. The tender, impressive cake is the ultimate indulgence for anyone who loves coffee or chocolate!-Susan Bettinger, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to yolk mixture and mix well (batter will be very thick). Stir in walnuts., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° until cake springs back when lightly touched, 10-15 minutes. Cool in pan for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine the sugar, flour, coffee granules, and salt. Stir in milk and chocolate. Bring to a boil. Cook and stir for 2 minutes., Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir until mixture reaches 160°, 2-3 minutes. Remove from heat; gently stir in butter and vanilla. Cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. If desired, just before serving, sprinkle with confectioners' sugar and garnish with chocolate curls.
Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 179mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
MOCHA JAVA BREAD
This makes a lovely subtley flavored coffee bread with nuts. You can substitute with any two of your favorite nuts. Quick and easy to make with nice results. This bread is great toasted, spread with cream cheese and nutella.
Provided by Baby Kato
Categories Breads
Time 50m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select white bread setting.
- Push Start.
- Or to Bake Bread in Your Oven; select dough or manual cycle on your bread machine.
- Once the cycle is complete, shape dough and place in a greased loaf pan.
- Allow to rise in a warm spot until the dough has doubled in size.
- Bake in a preheated 350 degrees F oven for 35 to 45 minutes.
- Makes 1 - 1 pound loaf.
Nutrition Facts : Calories 383.9, Fat 12.1, SaturatedFat 4.1, Cholesterol 66.2, Sodium 667.5, Carbohydrate 58.7, Fiber 3.7, Sugar 9.9, Protein 10.6
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