MOCHA BANANA BREAD
Classic banana bread gets a facelift with the addition of espresso and mini chocolate chips studded throughout. It all comes together with a sweet espresso glaze.
Provided by Lasheeda Perry
Categories side-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
- Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
- Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
- Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.
MOCHA / JAMOCHA SHAKE
Make and share this Mocha / Jamocha Shake recipe from Food.com.
Provided by Dancer
Categories Shakes
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
- Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy.
- Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
- Pour drink into two 16 ounce glasses.
ARBY'S JAMOCHA SHAKE COPYCAT RECIPE (FAT FREE VERSION!)
This is a copycat recipe for Arby's Jamocha Shake, only it's fat free ! Using Dreyer's Fat Free Ice Cream, you cannot detect any difference in taste !
Provided by Karen Anne Newton RN
Categories Shakes
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
- Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
- Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
- Pour into two 16 oz. glasses.
- Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.
MOCHA SHAKE
Make and share this Mocha Shake recipe from Food.com.
Provided by ChrisMc
Categories Shakes
Time 3m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Blend coffee, milk, sugar, and salt.
- Add ice cream and syrup and blend until smooth.
JAMOCHA BREAD
This tasty bread is not too sweet and goes great with your morning coffee! Delicious plain, with a little cream cheese, toasted with butter, or made into French toast. Created for the ZWT9 Coffee Challenge....
Provided by loof751
Categories Yeast Breads
Time 3h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Warm the coffee to about 100 degrees (30 seconds or so in the microwave but don't make it too hot).
- Put the warm coffee, orange juice, sugar, and salt into a large bowl or the bowl of a stand mixer. Stir together, then sprinkle the yeast on top.
- Add the yogurt, egg, flour, cocoa powder and cinnamon. By hand, mix well and knead for 10 minutes OR knead with the dough hook of the mixer for 5 minutes.
- With the oven off, place the bowl of dough on the middle rack. On the rack below, put a bowl of hot water. Cover the dough bowl with towel. Leave in closed oven for 1 hour, until the dough has risen double in size.
- Spray your loaf pan with cooking spray. Put the dough on a floured cutting board and knead two or three times. Press the dough into a rectangle that is as long as your loaf pan and twice as wide. Roll the dough into a tube and place seam side down in the loaf pan, pressing lightly so the dough fills the pan.
- Allow to rise again for 1 hour, using the same method as the first rise.
- Remove the dough from the oven and preheat to 400 degrees. Bake the bread for 5 minutes at 400 degrees, then lower heat to 350 degrees and bake for 30 minutes. Allow the bread to cool in the pan for 2 minutes, then remove and place on a wire rack to cool.
Nutrition Facts : Calories 132.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 12, Sodium 152.4, Carbohydrate 27.1, Fiber 1.2, Sugar 2.8, Protein 4
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