Banana Mocha Bread

This is a delicious twist on our favourite banana bread. The fudgy mocha middle is so perfectly gooey. We love serving ours with a spoonful of coconut yogurt and berries for an indulgent breakfast or as a tasty 4pm pick me up.

Prep: 20 minutes

Cook: 1 hour and 15 minutes

Total: 1 hour and 35 minutes



    Banana Bread

  • 600g Bananas,100g Oats,225g Ground Almonds,150ml Maple Syrup,15g Raw Cacao
  • Mocha Middle

  • 10 Medjool Dates,90g Cashew Butter,1 tsp Vanilla Powder,4 tsp Instant Coffee,10g Raw Cacao,Pinch of Sea Salt
  • Crumble Topping

  • 100g Oats,40g Coconut sugar,30g Coconut oil,40g Oat Flour,50g Banana,1 1/2 tsp Vanilla Powder,Pinch of Sea Salt
  • Extra

  • 2 tbsp Peanut Butter


  • Preheat the oven to 180 degrees and grease a loaf tin with coconut oil

  • Put the bananas in a bowl and mash with a fork.

  • Add the oats, ground almonds, maple syrup and raw cacao to the mashed banana. Mix this together, scraping the sides as necessary.

  • Put half of the mixture into the loaf tin and set aside whilst you make the mocha middle.

  • Pit the dates and place them in the food processor. Blend these until you have a date paste.

  • Add the cashew butter, vanilla, raw cacao, coffee and sea salt to the food processor. Blend until the ingredients combine.

  • Once combined, roll the mocha mixture into a cylinder shape and place this in the centre of the loaf tin.

  • Pour the other half of the banana bread mixture on top. This should cover the mocha middle.

  • Place this into the oven and set the timer for 45 minutes.

  • Whilst the banana bread bakes, assemble the crumble topping. In a bowl, mix the oats, coconut sugar, coconut oil, oat flour, banana, vanilla and sea salt. This should combine into a rough oaty texture with some crumble boulders.

  • Put some greaseproof paper on a tray. Pour on the crumble topping and place it in the oven to bake.

  • Set the timer for 30 minutes and bake until golden brown and crunchy.

  • Once both, the banana bread and oaty crumble are out of the oven, place these on a cooling rack for 15 minutes.

  • Spread the peanut butter on top of the loaf and sprinkle the oaty crumble on top.

  • You can eat it straight away or serve it with CoYo and berries for an extra treat.

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