This hybrid bread/cake is delicious. I was looking around to see what I had in the pantry and found 2 bananas more than ready. Thought I’d throw in a twist and make a chocolate coffee banana bread… mocha bread. This is sweeter than bread but not full on sweet as cake.

Mocha Bread

2T chia eggs (or flax)

2c banana

1/4c oil (I used olive oil)

1/4c non dairy milk (use any milk you want)

1/4c make syrup

2T instant coffee

1/4c sugar

2t vanilla

1 3/4c flour

2T cocoa powder

1/4c almond flour

2t baking powder

1t baking soda

Make chia eggs and set aside while you make the batter. 2T chia seeds with 6T water. Mix well, let sit 5-8 minutes. (You could use Flax eggs or chicken eggs if you want).

Preheat your oven to 350F.

Mash bananas with a fork until it’s a paste, souks be about 2 cups. Add 1/4c milk, 1/4c maple, 1/4c oil, and 2t vanilla, mixing well. Add 2T instant coffee, missing well to dissolve the coffee into the batter.

Sift together 1 3/4c flour, 1/4c almond flour, 2T cocoa powder, 2t baking powder, and 1t baking soda.

Mix the dry ingredients into the wet ingredients. Mix a few times then add the chia eggs. Mix until everything is just combined.

Grease 8″ round tin (or bread pan). Pour in batter, spread out evenly.

Bake at 350F for 25-28 minutes.

Let cool about 10 minutes in the pan then remove and cool completely.

I enjoyed mine with some strong black coffee and a couple of strawberries.