Espresso Chip Banana Bread


My new favorite way to make banana bread is with instant espresso powder. The subtle coffee flavor pairs nicely with the banana, nut, and chocolate chips. If you aren’t a fan of coffee, this is an easy ingredient to omit. Although, I’ve had a few taste testers with aversions to coffee find the bread delicious so it’s worth giving it a try!


  • 3 ripe bananas
  • 1-2 Tbls instant espresso powder
  • 1 tsp vanilla
  • 1/2 c brown sugar
  • 1/4 c white sugar
  • one flax egg (1 Tbls flax with 3 Tbls water, let it sit for 5 minutes to thicken)
  • 1/3 c butter or coconut oil (melted)
  • 1 tsp cinnamon
  • 1 1/2 c flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c chocolate chips
  • 1/2 c walnuts/pecans
  1. Mix the bananas, espresso, sugars, vanilla, flax egg and butter; set aside
  2. Whisk the dry ingredients together in a separate bowl. Add the dry ingredients to the wet. After a few stirs, add in 1/2 c chocolate chips and 1/2 c chopped walnuts or pecans
  3. Pour into a greased loaf pan and bake at 350F for 40-50 minutes. Let cool before removing from the loaf pan

Double Mocha Cookies

I am a caffeine phene. I was in seventh heaven when I worked as a barista a few years back. It’s not uncommon for me to pop a few roasted beans in my mouth before heading out the door. I seriously enjoy coffee.

So it’s no surprise that this new recipe has perhaps become my most esteemed cookie. I’m calling it double mocha because, well, it reminds me of a double shot mocha. I would guess that one cookie is close to the equivalent of one cup of coffee.


  • 2 c all-purpose flour
  • 2 tsp baking soda
  • 1/3 c cocoa powder
  • 3/4 c chocolate chips
  • 1/4 c freshly ground espresso beans
  • 1/4 c brewed coffee, plus 1/4 c cold water
  • 1/2 c sugar
  • 1/2 c canola oil
  • 1/2 c dark brown sugar
  • 1 1/2 tsp vanilla
  1. First, combine all of the dry ingredients, then set aside
  2. In a smaller bowl, combine the wet ingredients
  3. Add the wet into the dry


4. Stir until everything is well mixed. Drop heaping tablespoons onto parchment lined cookie sheets

5. Bake at 350F for about 12 minutes. Let cool then transfer to a cooling rack