For the Bread
For the Coffee Frosting
- Beat the sugars and butter together, until creamy. Stir the instant coffee into the vanilla. Add the eggs, banana, yogurt, and coffee vanilla to the butter, and beat again.
- Sift together the flour, cocoa powder, baking soda, and salt. Add it to the creamed mixture, slowly. Do not over beat. Stir in the chocolate chips by hand. Spoon into a greased 9″ x 5″ pan. Bake at 340 degrees for about 1 hour. Remove from the oven and let cool in the pan for 15 minutes. Flip out of pan and let cool completely.
- Dissolve the water and coffee together, then beat into the butter. Slowly add the powdered sugar until creamy. Spread over the top of the cooled bread. Sprinkle with mini chocolate chips. Store in a tightly sealed container.
I love the smell of coffee, and I love coffee-flavored items, but I don’t drink coffee. With that said, you don’t have to love coffee to love this bread! You can make the coffee flavor as strong or as mild as you’d like. And for those of you who DO like coffee, try pairing this with a cup of coffee – it’s a great combo! For those of you who don’t care for coffee, like myself, this tastes great by itself or with milk.
Only downside was that I was in a hurry to make this, so as you can see in the picture, I didn’t have time to let the bread cool before adding the frosting. Therefore, the frosting went from solid to liquid. Make sure to allow yourself enough time to let it cool! Still, despite the texture of the frosting, everything was absolutely delicious. Moist, rich, and gone in the blink of an eye!