Layered Mocha Banana Yum Food

LAYERED MOCHA

Steps:

• Microwave 4 ounces chopped bittersweet chocolate with 1/4 cup water on 50 percent power until melted, 2 minutes, stirring halfway through. Divide among 4 small mugs and top each with a spoonful of condensed milk and a shot of hot espresso.

MOCHA BANANA BREAD

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 BANANA BREAD

Steps:

• Preheat oven to 350°.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, stirring with a whisk or sift if the cocoa is lumpy.
• In a large bowl combine sugar and butter and beat with a mixer at medium speed until well creamed, for at least two minutes.
• Add eggs and beat well.
• Add bananas, vanilla, and coffee and beat on low speed until blended.
• Add flour mixture and combine just until moist.
• Stir in walnuts and spoon batter into a greased 8 x 4" loaf pan.
• Bake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack, then remove from pan.
• Cool completely on wire rack before slicing.

LAYERED MOCHA CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
• Bake at 325 for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.

LAYERED MOCHA CHEESECAKE

Steps:

• Place pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
• Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
• Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired. Refrigerate leftovers.

LAYERED MOCHA BANANA YUM!

Steps:

• Prepare chocolate pudding by combining 1 pkg of dry pudding with 1 cup of milk and 1 cup brewed coffee. Whisk until thickened. Set aside.
• Mash 2 bananas thoroughly with a fork, or briefly puree in a food processor. With a spatula fold mashed banana into the cool whip. Set aside.
• Now it is time to start layering! Start with adding about 2.5 tbsp of pudding on the bottom of each dish. Then layer on one slice of banana then about 1/2 tbsp graham cracker crumbs, then about 1/2 tbsp of chocolate syrup, finally add about 3 tbsp of banana cool whip. Repeat layers once more.
• On top of the last banana cool whip layer, drizzle on some chocolate syrup then place on a cherry and a piece of graham cracker.
• Store in the fridge until serving time. Enjoy!