Chocolate Espresso Banana Bread

Why You’ll Love This Recipe

This banana bread is moist, flavorful, and packed with chocolate chunks. The espresso powder enhances the chocolate flavor without adding a distinct coffee taste. It’s a perfect balance of sweet and rich, making it a treat for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 3 overripe bananas
  • 1 cup olive oil (light tasting)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder (Dutch process preferred)
  • 1 tsp baking soda
  • 1 tsp espresso powder
  • 1 ½ cups chocolate chips (semi-sweet or dark)

Directions

  1. Preheat the oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and espresso powder.
  3. In a stand mixer, combine the oil, sugars, and eggs. Add vanilla extract, sour cream, and mashed bananas. Mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture. Stir until combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared pan and top with extra chocolate chips.
  7. Bake for 55 minutes or until a toothpick inserted comes out clean.
  8. Let the bread cool for 20 minutes before removing it from the pan.

Servings and Timing

  • Servings: 10
  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Total time: 1 hour 10 minutes

Variations

  • Add nuts: Walnuts or pecans would complement the flavors well.
  • Gluten-free: Substitute with a gluten-free flour blend.
  • Extra rich: Add a swirl of peanut butter or Nutella for extra flavor.

Storage/Reheating

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months. Let thaw before slicing.

FAQs

Can I use butter instead of oil?

Olive oil works best for moisture, but you can use butter if preferred.

Can I make this without espresso powder?

Yes, but the espresso powder enhances the chocolate flavor. If omitted, it will still taste delicious.

How do I prevent the chocolate chips from sinking?

Toss the chocolate chips in a little flour before folding them into the batter to help prevent them from sinking.

Can I make this bread in a different pan size?

Yes, just adjust the baking time if you use a smaller or larger pan.

Can I use a different type of flour?

Yes, but all-purpose flour gives the best texture. If using whole wheat, it might be denser.

Can I use overripe frozen bananas?

Yes, just thaw and mash them before using in the recipe.

How do I know when the banana bread is done?

Insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I freeze this bread?

Yes, slice and wrap the bread before freezing. Thaw it at room temperature or toast slices directly from the freezer.

Can I add extra chocolate?

Absolutely! Feel free to add more chocolate chips or chunks for a richer taste.

How long does this bread last?

It will last up to 5 days at room temperature or longer if refrigerated.

Conclusion

This Chocolate Espresso Banana Bread is the ultimate indulgent treat, combining the flavors of rich chocolate, ripe bananas, and a subtle hint of espresso. It’s the perfect snack or dessert for any chocolate lover, easy to make, and even easier to enjoy. Make a batch today, and treat yourself to this decadent, flavorful banana bread!


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Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread

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  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Chocolate Espresso Banana Bread combines the rich flavors of chocolate, ripe bananas, and a subtle hint of espresso for a decadent treat. With a moist, tender crumb and packed with semi-sweet or dark chocolate chips, this banana bread is perfect for breakfast or as a snack. The espresso enhances the chocolate without overpowering the flavor, making it a must-try for any chocolate lover.


Ingredients

  • 3 overripe bananas
  • 1 cup olive oil (light tasting)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • ½ cup cocoa powder (Dutch process preferred)
  • 1 tsp baking soda
  • 1 tsp espresso powder
  • 1 ½ cups chocolate chips (semi-sweet or dark)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
  • In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and espresso powder.
  • In a stand mixer, combine the olive oil, brown sugar, granulated sugar, and eggs. Add vanilla extract, sour cream, and mashed bananas, mixing until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring until combined.
  • Fold in the chocolate chips and pour the batter into the prepared pan. Top with extra chocolate chips if desired.
  • Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
  • Let the bread cool for 20 minutes before removing it from the pan.

Notes

  • For extra crunch, consider adding walnuts or pecans.
  • For a gluten-free version, substitute with a gluten-free flour blend.
  • Add a swirl of peanut butter or Nutella for an extra rich twist.
  • To prevent chocolate chips from sinking, toss them lightly in flour before folding into the batter.
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