Mocha Chip Banana Bread

12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Mocha Chip Banana Bread is the perfect moist quick bread with wonderful coffee and chocolate flavor from coffee granules and chocolate chips.

This recipe takes a Classic Banana Bread and adds in chocolate chips and coffee flavoring to go along with the traditional banana. It’s easy, delicious, and it can make an amazing Breakfast or sweet snack. 

Mocha Chip Banana Bread sliced and stacked


This Mocha Chocolate Chip Banana Bread is one of the most delicious recipes ever. Chocolate chip banana bread is wonderful enough on its own, but adding the rich coffee flavor to it with instant coffee just takes it to a whole new level. The bread is perfectly moist, sweet, and wonderfully easy to make. Just whisk the batter together and pop the loaf in the oven, it will be ready in just an hour!

Once it’s done, Mocha Chip Bread is perfect to enjoy for a sweet breakfast along with your morning coffee. You could also share it at a brunch, snack on it between meals, or even serve it as a dessert. The Mocha Bread is sure to hit the spot no matter when you’re eating it. 

Collage of prep steps for Mocha Chip Banana Bread

It’s so fun trying out new baked goods whenever you have bananas that are starting to get too ripe to eat. There’s just no end to the delicious ways you can use them, and they always make the recipes perfectly tender and moist. This particular combo of coffee and banana is unbelievably delicious. In fact, you can also try our Mocha Chocolate Chip Banana Muffins if you want the same taste and texture but baked into simple, portable muffins. 



  • Prep time: Start the recipe by preheating the oven temperature to 325 degrees and spraying the loaf pan with nonstick cooking spray. If you don’t have an oil spray you can also line the pan with parchment paper. 
  • Batter: Peel and mash the medium bananas, then add them to a mixing bowl with the egg, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla extract. Whisk until the mixture is fully combined. Then stir the coffee granules into the water and stir the coffee mixture into the wet ingredients. In a separate bowl sift the all-purpose flour, salt, baking powder, and baking soda. Once they’re combined, add them to the batter and mix until just combined, but be careful not to over-mix. Stir in ½ cup chocolate chips to finish. 
  • Baking time: Pour the batter into the loaf pan and sprinkle the remaining ½ cup chocolate chips over the top. Pop the pan into the preheated oven for 50-55 minutes until golden brown. Stick a toothpick in the center, and when it comes out clean or just with moist crumbs on it the baking time is done. 

Mocha Chip Banana Bread in baking dish before baking


  • Chocolate chips: Instead of regular semisweet chocolate chips you can use milk or dark chocolate chips for a different kind of chocolate flavor. 
  • Chocolate banana bread: Along with the chocolate chips, you can add some extra chocolatey flavor to the recipe by mixing unsweetened cocoa powder into the batter. ½ cup of cocoa powder should be plenty to make deliciously chocolatey bread. However, you also want to reduce the amount of flour in the recipe to make sure you don’t have too many dry ingredients in the recipe. 
  • Gluten-free banana bread: If you want to make the bread for a gluten-free diet, just replace flour in the recipe with oat flour, coconut flour, almond flour, or whatever your preferred gluten-free substitute is. 

Mocha Chip Banana Bread sliced on board



  • Serve: You can keep the Mocha Chip Banana Bread at room temperature for up to 2 days. Wrap the loaf in plastic wrap and keep it in a dry, cool place so that it stays moist. 
  • Store: Put the bread in an airtight container, or wrap it tightly in plastic wrap to store in the fridge for up to 1 week. 
  • Freeze: To freeze the bread, wrap the loaf tightly in plastic wrap, then put that in a freezer bag. It will stay good for up to 3 months. 

Mocha Chip Banana Bread sliced on board

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Mocha Chip Banana Bread

Mocha Chip Banana Bread is the perfect moist quick bread with wonderful coffee and chocolate flavor from coffee granules and chocolate chips.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread, Breakfast
Cuisine American
Author Sabrina Snyder


  • 3 medium very ripe bananas , mashed
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce , (or more oil)
  • 1/2 cup sugar
  • 1/2 cup brown sugar , packed
  • 2 teaspoon vanilla extract
  • 3 tablespoons instant coffee granules
  • 2 tablespoons water
  • 2 3/4 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips


  • Preheat the oven to 325 degrees and spray a 9x5 loaf pan with baking spray.
  • In a large bowl add the bananas, egg, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract and whisk until fully combined.
  • Stir coffee granules into the water and add to wet ingredients and stir.
  • Into a second bowl sift the flour, salt, baking powder, baking soda and whisk until just combined.
  • Add dry ingredients to the wet ingredients and whisk until just combined.
  • Stir in ½ cup of chocolate chips.
  • Add to a loaf pan and spread evenly.
  • Top with ½ cup of chocolate chips.
  • Bake for 50-55 minutes or until a toothpick comes out clean.


Calories: 380kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 152mg | Potassium: 326mg | Fiber: 3g | Sugar: 27g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg
Keyword: Mocha Chip Banana Bread

Mocha Chip Banana Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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