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.
