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Chocolate Espresso Banana Bread

Delicious Chocolate Espresso Banana Bread You'll Love

Indulge in this Chocolate Espresso Banana Bread, featuring moist bananas and rich chocolate in every bite.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Baking
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Consider using a gluten-free flour blend for a gluten-free version.
  • 0.75 cups Cocoa Powder Always opt for quality cocoa for the best results.
  • 1 teaspoon Baking Soda Acts as a leavening agent for perfect rise.
  • 0.5 teaspoon Kosher Salt Enhances sweetness and balances all the flavors beautifully.
  • 1 tablespoon Espresso Powder Intensifies the chocolate flavor without a strong coffee taste.
  • 0.5 cups Olive Oil For a different flavor, try melted coconut oil instead.
  • 0.5 cups Brown Sugar Can be swapped with coconut sugar if desired.
  • 0.5 cups Granulated Sugar Essential for sweetness and helps with texture.
  • 2 Eggs Substitute with flaxseed meal for a vegan option.
  • 1 teaspoon Vanilla Extract Adds depth and warmth to the overall flavor profile.
  • 0.5 cups Sour Cream Plain yogurt works well as a substitute.
  • 3 Ripe Bananas Overripe bananas are perfect for this recipe.
  • 0.5 cups Dark Chocolate Chips Semi-sweet or milk chocolate can also work.
  • 0.5 cups Semi-Sweet Chocolate Chips Delivers a sweet chocolate taste.
  • 1 tablespoon All-Purpose Flour (for dusting) Prevents the chocolate chips from sinking in the batter.
  • 1 Sliced Banana (optional topping) A decorative touch that adds extra banana flavor.
  • 1 tablespoon Granulated Sugar (for bruleeing) Creates a delightful crispy topping when caramelized.

Equipment

  • Loaf Pan
  • Mixing Bowl
  • Stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with olive oil or butter.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder.
  3. In a stand mixer, combine olive oil with brown sugar and granulated sugar. Beat on medium speed until smooth.
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and sour cream.
  5. Mash the ripe bananas until smooth, then fold them into the wet mixture until just combined.
  6. Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
  7. Dust the dark and semi-sweet chocolate chips with flour and fold them gently into the batter.
  8. Pour the batter into the greased loaf pan. Optionally, arrange sliced bananas on top.
  9. Bake for 55-65 minutes, checking for doneness with a toothpick at the 55-minute mark.
  10. Allow the bread to cool in the pan for about 20 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 25mgIron: 1.5mg

Notes

Mix ingredients until just combined for the best texture and avoid overbaking.

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