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.

Livia's Banana Mocha Bread Livia's Banana Mocha Bread

ingredients

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
time
Clock
1 hour and 35 minutes
prep:
20 minutes
cook:
1 hour and 15 minutes
level
3
Medium
method
  • 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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