Mocha Chip Banana Bread 8 Steps
Preheat oven to 375°F. Line a 8 ½ x 4 ½ loaf pan with parchment paper to make for easier removal.
In a small bowl, combine the sour cream with the instant coffee grounds and mix well until the coffee grounds have fully dissolved, set aside.
In another bowl combine the whole wheat flour, all-purpose flour, kosher salt, baking soda and baking powder. Stir with a whisk and set aside.
Place the peeled bananas and in a bowl, using a fork or masher, mash until no large lumps remain and set aside.
In a large mixing bowl, combine the beaten eggs, brown sugar and vanilla extract. Use a whisk to mix until even. Add in the melted butter, mashed bananas as well as the sour cream and coffee mixture, whisk until even.
Switch to a rubber spatula at this point and fold in the flour, baking powder, baking soda, salt mixture just until evenly combined.
Add in 3/4 of the amount of chocolate chips and fold to combine. Pour into the parchment lined baking loaf, top evenly with the remaining chocolate chips and bake in the preheated oven on the middle rack for 45-50 minutes, rotating half way through baking time. The banana bread is done once a skewer inserted into the centre of the loaf comes out clean and free of any wet batter.
Remove from the oven and allow to cool in the loaf pan for 10-15 minutes before removing. Once removed allow to cool completely before slicing and serving.