This is banana bread… but with main character energy.
Moist, olive-oil-rich, and swirled with deep Cacao, this loaf leans cozy; but then comes the glossy mocha glaze, dripping dramatically down the sides. And tucked inside? A little adaptogenic Mushroom Mocha magic to soothe and nourish.
Toasty pecans bring the crunch, banana keeps things soft and sweet, and every slice feels equal parts bakery treat and kitchen spell. It’s the kind of loaf you make “for later” and somehow keep cutting “just one more” slice from.
RECIPE
Prep time: 10 minutes
Bake time: 50 minutes
Cool time: 20 minutes
Yield: 1 loaf
Recipe by: Silvia Bifaro
Ingredients:
For the Bread:
- 3 very ripe bananas, mashed
- 2 eggs (or flax eggs: 2 Tbsp ground flax + 6 Tbsp water, rested 10 mins)
- 1/3 cup (80mL) good olive oil
- 3 Tbsp maple syrup or coconut sugar
- ¼ tsp Pure Vanilla Bean powder
- 1 2/3 cups (200g) organic self-raising flour
- 1 tsp cinnamon
- Pinch of sea salt
- 1/2 cup (50g) toasted pecans, roughly chopped
- 1 Tbsp Cacao powder
For the Mocha Glaze:
- 1/3 cup (80g) icing sugar, sifted
- 2–3 Tbsp oat milk (add gradually)
- Pinch of sea salt
- Toasted pecans to finish
- 2 Tbsp Mushroom Mocha Milk
Instructions:
1. Preheat oven to 170°C. Line a loaf tin with baking paper.
2. Toast the pecans in a dry pan for 3–4 minutes until fragrant. Roughly chop and set aside.
3. Whisk together the mashed banana, eggs, olive oil, maple syrup and Vanilla Bean powder until smooth.
4. Sift in the self-raising flour, cinnamon, Cacao powder and salt. Fold gently until just combined — don't overwork it.
5. Fold in most of the toasted pecans, reserving a handful for the top. Pour into the tin.
6. Bake for 50–55 minutes until a skewer inserted in the center comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before glazing.
7. For the glaze: whisk the icing sugar and Mushroom Mocha Milk together. Add oat milk one tablespoon at a time until you have a thick glaze that falls in a slow ribbon from the spoon. Spoon over the cooled loaf and let it drip down the sides. Scatter the reserved toasted pecans on top before it sets.
