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
- Preheat the 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 oil, sugars, and eggs. Add vanilla extract, sour cream, and mashed bananas. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and top with extra chocolate chips.
- Bake for 55 minutes or until a toothpick inserted comes out clean.
- 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!
Chocolate Espresso Banana Bread
- 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.
