Mocha Banana Bread Food

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 CHOCOLATE CHIP BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
• Bake for 25 minutes. Cool on wire racks.

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.

MOCHA BREAD (YEAST BREAD)

Steps:

• Heat the coffee and water to 110 - 130 deg F.
• Melt the chocolate chips and butter together.
• In the bowl of a standing mixer, mix 4 c flour, salt, brown sugar, yeast and cocoa powder.
• On low speed, slowly add the water and coffee.
• Mix until incorporated, scraping the sides of the bowl as necessary.
• Add the chocolate/butter mixture and the egg.
• Increase the speed of your mixer to medium, add the remaining flour a couple of tablespoons at a time, until the dough forms a ball and scrapes the sides of the bowl pretty well clean.
• Knead in the mixer for 5 - 7 minutes, until the dough is smooth and elastic.
• Remove the dough from the bowl, knead briefly on a very lightly floured counter.
• Form the dough into a ball, place it back in the bowl, cover it with a lint free towel and let it rise until doubled in size - 45 minutes to an hour.
• Punch the dough down, shape into two round loaves. Cover and let rise again, until double, about 30 - 45 minutes.
• Preheat the oven to 350.
• Mix the 2 tbsp milk and the 2 tbsp melted butter in a small bowl. Brush over the tops of your loaves.
• Bake for 35 - 40 minutes.

MOCHA NUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

BANANA MOCHA-CHIP MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.