Print

Perfect Dark Chocolate Mocha Breakfast Bread

dark chocolate mocha breakfast bread - featured image
Print Recipe

A tender, moist breakfast bread that combines rich dark chocolate with subtle coffee flavor. This easy one-bowl recipe creates a dense, satisfying loaf that tastes like dessert but feels like breakfast.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons instant espresso powder
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • 1 medium ripe banana, mashed (about ½ cup)
  • ¾ cup (130g) dark chocolate chips (60-70% cocoa)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease parchment with butter or cooking spray.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant espresso powder until evenly distributed.
  3. In a medium bowl, whisk together melted butter, egg, vanilla extract, buttermilk, and mashed banana until smooth and slightly thick.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—a few lumps are okay. Do not overmix.
  5. Fold in dark chocolate chips, reserving about 2 tablespoons for topping.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in center comes out with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

For best results, use room temperature ingredients. Do not overmix batter. Cool completely before slicing to prevent crumbling. Bread can be toasted for extra deliciousness. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: chocolate breakfast bread, mocha bread, dark chocolate bread, coffee bread, quick bread, breakfast bake, easy bread recipe

Find it online: https://emacrave.com/perfect-dark-chocolate-mocha-breakfast-bread/