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Mocha Ribbon Banana Bread

Here’s a fun riff off my Coziest Banana Bread recipe, a fan favourite on the blog. Originally developed by my friend, Caroline DuPont, this whole grain, naturally-sweetened and vegan loaf is incredibly easy and turns out perfectly every time! My updated version features a mocha swirl, that looks incredibly impressive when you slice it. Layers of golden banana bread with a cacao-coffee ribbon that winds its way throughout, giving you a sweet pick-me-up that’s just as good for breakfast, as it is for that much needed afternoon snack. 

Mocha Ribbon Banana Bread


  • ¼ cup / 60ml strong-brewed coffee
  • 6 Tbsp. fat of choice: olive oil butter, ghee, or expeller-pressed coconut oil
  • 6 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 2 ¼ cups mashed ripe bananas approximately 5 medium bananas
  • 2 cups / 260g whole spelt flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. fine sea salt
  • ¾ cup / 85g pecans
  • ¼ cup / 30g cacao nibs
  • ¾ cup / 100g chopped dark chocolate 80% or higher
  • flaky sea salt for garnish if desired
  • 2 Tbsp. cacao powder
  • 2 tsp. finely ground espresso powder


  • Preheat oven to 350°F / 175°C.
  • Line a standard loaf pan with baking paper, or lightly oil it.
  • Put the coffee, oil, maple syrup, vanilla, and bananas in a blender, and blend until smooth.
  • In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Remove one cup / 250ml of the batter and set aside. Fold in pecans, nibs, and chocolate, reserving a few of each for garnish, if desired.
  • With the remaining bater, add 2 Tbsp. of cacao powder and espresso powder, then stir to combine.
  • Pour a bit of the regular batter into the prepared loaf pan. Next add a little chocolate batter, alternating between the two until all of it has been used up, then use a chopstick or knife tip to swirl through the layers. Sprinkle with garnishes, if using.
  • Place loaf in the oven and bake until a toothpick inserted in the centre comes out clean, about 60-80 minutes. If the top is browning too much before the loaf is fully baked, place a sheet of garment paper or aluminum foil over the top and continue cooking. Remove from the oven and let cool completely before slicing. Enjoy!


Makes 1 loaf