Best Mocha Banana Malted Recipes

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ACADIA'S MOCHA MALT SMOOTHIE



Acadia's Mocha Malt Smoothie image

I had some left over coffee from my morning brew and decided to make another smoothie recipe. *Cooking time: is blending time.

Provided by AcadiaTwo

Categories     Smoothies

Time 9m

Yield 2 serving(s)

Number Of Ingredients 5

12 ounces 1% low-fat milk
6 tablespoons malted chocolate drink mix
1/4 cup french vanilla non-dairy coffee creamer
8 ounces coffee (brewed)
1 cup ice (crushed)

Steps:

  • In a blender, blend on high: milk, drink mix, non-dairy creamer, coffee for about 2 minutes.
  • Add ice and blend until smooth about 5 minutes.
  • Serve immediately and Enjoy.

MOCHA BANANA BREAD



Mocha Banana Bread image

Classic banana bread gets a facelift with the addition of espresso and mini chocolate chips studded throughout. It all comes together with a sweet espresso glaze.

Provided by Lasheeda Perry

Categories     side-dish

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Nonstick cooking spray, for greasing
2 cups all-purpose flour, plus more for dusting
1/4 cup plus 2 tablespoons instant espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup granulated sugar
1/2 cup vegetable oil
4 very ripe bananas, mashed (about 2 cups)
2 large eggs
1 teaspoon pure vanilla extract
1 cup mini semisweet chocolate chips
1/2 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
  • Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
  • Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
  • Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.

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