Banana bread meets coffee shop bliss! This Chocolate Chip Banana Bread with mocha mascarpone is moist, flavorful, and easy to make.

Banana Bread with Whipped Mocha Mascarpone by Sugar & Cloth, an award winning DIY, recipes, and home decor blog.

Banana bread is one of those classic stand-by’s that never get old. In fact, I, Alyssa, feel like it was essentially a staple in our house when I was growing up. It’s perfect for breakfast, a snack or dessert. Plus, it’s a great way to use up over-ripe bananas, which, if we’re being honest, who doesn’t always have a few of those hanging around? While a classic never goes out of style, it’s fun to switch things up every once and awhile. Enter this Chocolate Chip Banana Bread with Whipped Mocha Mascarpone topping recipe!

Typically, when it comes to banana bread, I’m a purist in that I think it tastes better without any added nuts, other fruit or chocolate chips. However, for this recipe, chocolate chips in the bread aren’t an option. They’re a necessity! Not only do chocolate chips make the bread itself yummier, they’re also perfect for bringing out the flavors of the mascarpone topping.

Speaking of the topping, it’s so good you may want to skip the bread altogether and eat it straight from the spoon. Don’t worry. I won’t judge you if you do.

photo of ingredients to make chocolate chip banana bread by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Table of Contents

Ingredients Needed

For the banana bread:

Unsalted butter
Ripe bananas
Granulated sugar — You may substitute this for brown sugar if it’s a matter of preference. The sweetness level will be the same but because brown sugar contains molasses the banana bread may have a different texture.
Egg
All-purpose flour
Baking soda
Salt
Chocolate chips

For the whipped mocha mascarpone topping:

Mascarpone cheese — It is important to use softened mascarpone.
Powdered sugar
Instant coffee — Amount used is dependent on how strong of a coffee flavor you would like.
Cocoa powder
Vanilla extract

How to Make Chocolate Chip Banana Bread

1 — Preheat oven to 350 F degrees. Grease a loaf pan and set aside.

2 — In a medium-size microwavable bowl, microwave the butter until melted, about 40-60 seconds.

3 — Mash in the bananas with the melted butter. Then, mix in the sugar and egg.

4 — Lastly, stir in the remaining dry ingredients (all purpose flour, baking soda and salt) and chocolate chips. Make sure not to over-mix.

5 — Next, pour the batter into the prepared loaf pan.

6 — Bake the mixture for about 45-55 minutes until golden brown. Or insert a knife or toothpick in the middle, and if it comes out clean, then the banana bread is done and ready. Immediately, remove the bread from the pan. Do not allow the bread to cool in the pan or the bread will be turn into a soggy banana cake.

How to Make the Whipped Mocha Mascarpone Topping

While the banana bread cools, prepare the whipped topping:

1 — In a small bowl, stir together softened mascarpone cheese, powdered sugar, instant coffee, cocoa powder, and vanilla extract until well combined.

Tip: Make sure your mascarpone is softened (but still slightly chilled) before mixing. Let it sit at room temperature for about 15 minutes. This helps it blend smoothly without becoming too runny.

2 — Adjust the amount of instant coffee to taste. The recipe calls for 1 teaspoon, but you can add more or less depending on how strong you want the coffee flavor.

3 — Whip the mixture until stiff peaks form. The texture should be light and creamy, like whipped cream

And that’s it! Easy, right? This rich, mocha-infused whipped mascarpone is the perfect finishing touch for banana bread, chocolate cake, or even for a fresh fruit platter.

To serve: Slice the banana bread, spread a generous layer of whipped topping on each slice, and enjoy every bite!

How to Store Banana Bread

To keep your banana bread moist and delicious, proper storage is key:

Remove it from the pan immediately after baking. Leaving it in the loaf pan too long can cause the bottom to become soggy from trapped steam.
Let the bread cool completely at room temperature before storing.
For short-term storage: Wrap the cooled loaf tightly in plastic wrap, aluminum foil, or place it in an airtight container. It will stay fresh in the refrigerator for up to 1 week.
For long-term storage: Freeze the banana bread in a freezer-safe container or tightly wrapped in freezer wrap. It will keep well in the freezer for up to 3 months. Tip: Slice before freezing for easy grab-and-go portions!

How to Store the Whipped Mocha Mascarpone

Store any leftover whipped mocha mascarpone in an airtight container, separate from the banana bread. It will keep in the refrigerator for up to 1 week. For the best flavor and texture, try to enjoy it within 3–4 days, as it’s freshest during that time.

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