Now here’s a bread that will help jump-start your morning…
If your a fan of coffee, or coffee flavoring, then this is the banana bread for you. I was a little bit skeptical at first, as to whether the mocha and banana flavors would pair well, but after one bite I quickly realized that they really do. After all, we all know that chocolate and banana pair well, so why not coffee and banana. 🙂
On a side note, I woke up to the news that one of our local volcano’s, Mt. Redoubt, erupted again — that makes four times since 5:30pm last night, and somewhere around eleven eruptions total since March 22nd. This volcano is about 100 miles southwest of my location, and thankfully we have not seen any ash in our area since Mt. Redoubt began erupting last Sunday. They are reporting that a pattern of the volcano dozing and then producing sky-high eruptions may persist for months. Sounds like it’s going to be an interesting Spring/Summer here in Alaska. 🙂
Time to finish up my cup of coffee and last few bites of Mocha Banana Bread.
Mocha Banana Bread
1 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1/4 cup butter, softened
3 bananas, mashed
1 tablespoon skim milk
2 tablespoons water
1 tablespoon instant coffee
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.
In a large bowl, cream brown sugar and butter. Add egg and beat well.
Mix in the mashed bananas and milk; stir until well combined.
Add the dry ingredients and mix until just combined.
Stir in water and instant coffee.
Pour batter into prepared loaf pan.
Bake for approximately 60 minutes, or until toothpick inserted in center comes out clean.
Cool on wire rack.