Kahlúa Mocha Marbled Banana Bread
Simple to make but beautiful to serve, this marbled bread isn’t your usual banana bread made from overripe bananas. The layering of batters makes sure that each slice gets a healthy helping of chocolate and the use of Kahlúa throughout the batter gives an adult coffee flavored twist in this loaf. I try to use bananas that walk the edge between ripe (a day or two past freckled brown) and over ripe (completely black), but whatever bananas you use will work as I cook them first to help concentrate the banana flavor. You’ll note that I use bread flour in the batter, which gives a nice chew to the final product but if you don’t have any, feel free to substitute in the same amount of all-purpose flour, just keep in mind the banana bread will come out slightly softer and more cake-like.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium ripe bananas
- 6 tablespoons (85 g) dark brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
- 1/4 cup Kahlúa
- 2 teaspoon vanilla
- 1 cup (160 g) bread flour
- 3/4 cup (120 g) whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (220 g) dark brown sugar
- 1/2 cup (115 g) melted butter
- 1/4 cup (75 g) Greek-style yogurt
- 1/2 cup Kahlúa
- 1/2 cup (45 g) natural cocoa powder