ESPRESSO MINT CHIP CHOCOLATE BLENDER BANANA BREAD
Serves 4
35 mins prep
45 mins cook
80 mins total
Hear me out, mint chocolate chips and chocolate banana bread make the perfect flavor combo, ESPECIALLY with the espresso glaze on top 🤯
0 servings
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Preheat oven to 350F. Lightly grease and line a standard loaf pan with parchment paper; set aside. Add the oats, cocoa powder, bananas, eggs, nut butter, honey, vanilla extract, baking powder, baking soda, and salt to a high-speed blender (I used my @nutribullet Pro 900), and blend until the batter is smooth and creamy, scraping down the sides of the blender as necessary (30sec - 1min). Stir in the mint chocolate chips by hand. Pour the batter into your prepared loaf pan, and spread it out evenly. Sprinkle extra mint chocolate chips on top if desired. Bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean. While the banana bread is baking, whisk together the ingredients for the espresso glaze in a small bowl. Allow the loaf to cool in the pan for 5 minutes, then remove and transfer to a wire cooling rack to continue cooling. Drizzle the glaze on top and slice. Enjoy!
