Mocha & vanilla banana bread

As you read in the title and you can see in the pictures this bread has two parts, one with chocolate and coffee (mocha) and one with vanilla. Have you ever tried coffee and chocolate? They are an explosive combo, super rich, intense, with a lot of flavor. And combined with the soft and aromatic taste of the vanilla is great!

Banana bread is one of my favorite recipes, I think I make one per week approximately! They are moist, tasty, and when you take them out of the oven a delicious smell invades the entire kitchen!

For this bread, you will not need flour, but instead, use soaked buckwheat groats and then process them to replace the flour. It is a technique that I use in many of my recipes, it is very simple and it gives a spectacular result making the bread and cakes fluffy and very delicious.

This recipe is ideal for the tea time or to have the breakfast ready from the previous day. It is super simple to make, and when you cut the bread/cake you’ll fall in love with the result, how the colors are mixed and how fluffy and tasty it is.

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Mocha & vanilla banana bread

A combination of intense and very strong flavors that combine perfectly making this cake one of the best you will try!

Course Breakfast, Dessert

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 slices

Author Gaspar Carreira

Ingredients

• 2 cups buckwheat groats, soaked 400g
• 3 ripe bananas
• 1/3 cup liquid oil 70ml
• 2/3 cup muscovado sugar 160g
• 1 egg or 2 egg replacement*
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp vanilla extract
• 1/4 tsp sea salt

Mocha part

• 1/3 cup raw cacao powder 30g
• 1/4 cup espresso 60ml

Instructions

1. Preheat the oven to 180°C

2. Process the buckwheat groats until you get a homogeneous cream. Add the rest of the ingredients except the cacao and coffee. Process again until everything is well integrated and without lumps.

3. Divide the mixture into 2 equal parts, to one add half the cacao and coffee and mix well.

4. In a floured non-stick mold put a few tablespoons of each mixture alternating to get different layers of flavors.

5. Bake for 22-25 minutes or until golden brown on top and no longer wet in the center.

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.