Chocolate Espresso Banana Bread Recipe

Introduction

This Chocolate Espresso Banana Bread combines the rich flavors of cocoa and espresso with moist, sweet bananas for a decadent twist on a classic favorite. It’s studded with dark and semi-sweet chocolate chips for melty pockets of indulgence in every bite.

Ingredients

• 1 cup all purpose flour
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ tsp espresso powder
• ½ cup olive oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup ripe bananas (mashed)
• ½ cup dark chocolate chips + a few extra for the top
• ½ cup semi-sweet chocolate chips + a few extra for the top
• 1 tbsp all purpose flour (for dusting chocolate chips)
• ¼ banana (2 long thin slices)
• 1 tsp granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a loaf pan and gather all ingredients.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
3. Step 3: In another medium bowl, use an electric hand mixer or stand mixer to mix the olive oil, brown sugar, and granulated sugar until smooth.
4. Step 4: Add the eggs one at a time, scraping down the bowl after each addition, mixing just until incorporated.
5. Step 5: Mix in the vanilla extract and sour cream until combined.
6. Step 6: Mash the ripe bananas and gently fold them into the wet ingredients.
7. Step 7: Fold the dry ingredients into the wet mixture just until mostly combined; some flour streaks are okay.
8. Step 8: Set aside a handful of chocolate chips for topping. Toss the remaining chips with 1 tablespoon of flour to prevent sinking, then fold these into the batter.
9. Step 9: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips over the top.
10. Step 10: Optionally, place the two thin banana slices lengthwise on top of the batter and press down lightly.
11. Step 11: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
12. Step 12: Optional: Sprinkle the 1 teaspoon of granulated sugar over the banana slices and use a kitchen torch to caramelize until the sugar is melted and slightly crisp.
13. Step 13: Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• Use very ripe bananas for the sweetest, most flavorful bread.
• Espresso powder enhances the chocolate flavor without adding a strong coffee taste.
• Olive oil gives a moist texture and subtle fruitiness; you can substitute with melted butter if preferred.
• Try adding nuts like walnuts or pecans for extra crunch and flavor.
• For a dairy-free version, substitute sour cream with coconut yogurt or a plant-based alternative.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To reheat, warm slices briefly in a microwave or toaster oven. It also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder is preferable because it provides a more intense chocolate-enhancing flavor without overpowering the bread.

Why do I need to toss chocolate chips in flour?

Dusting chocolate chips with flour helps prevent them from sinking to the bottom of the bread during baking, ensuring they stay evenly distributed throughout the loaf.

Chocolate Espresso Banana Bread Recipe

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★★★★★

4.5 from 103 reviews

This Chocolate Espresso Banana Bread is a decadent twist on traditional banana bread, featuring rich cocoa, espresso powder, and a blend of dark and semi-sweet chocolate chips. Moist and flavorful, it combines the bold flavors of coffee and chocolate with the natural sweetness of ripe bananas, perfect for breakfast or an indulgent snack.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all purpose flour
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ tsp espresso powder
• 1 tbsp all purpose flour (for dusting chocolate chips)

Wet Ingredients

• ½ cup olive oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup ripe bananas (mashed)

Chocolate Chips

• ½ cup dark chocolate chips + a few extra for topping
• ½ cup semi sweet chocolate chips + a few extra for topping

Optional Topping

• ¼ banana (2 long thin slices off of a banana)
• 1 tsp granulated sugar

Instructions

1. Mixing the dry ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set this mixture aside.
2. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking and have all your ingredients ready for the next steps.
3. Mixing the wet ingredients: Using an electric hand mixer or a stand mixer with paddle attachment, combine the olive oil with both brown and granulated sugars until the mixture is smooth and homogenous.
4. Incorporate eggs: Add the eggs one at a time to the sugar-oil mixture, mixing just until each egg is incorporated, scraping down the sides of the bowl after each addition to ensure even mixing.
5. Add vanilla and sour cream: Mix in the vanilla extract and sour cream until fully incorporated into the wet mixture, creating a creamy batter base.
6. Fold in mashed bananas: Mash the ripe bananas well and gently fold them into the wet ingredients mix until evenly distributed.
7. Combine dry and wet ingredients: Fold the dry ingredient mixture into the wet ingredients just until almost fully incorporated, allowing a few streaks of flour to remain for a tender crumb.
8. Prepare chocolate chips: Set aside a handful of chocolate chips for topping. Toss the remaining chips with the reserved tablespoon of flour to prevent sinking, then fold them gently into the batter.
9. Transfer and top batter: Pour the batter into the greased loaf pan. Evenly sprinkle the reserved chocolate chips on top of the batter.
10. Optional banana slices topping: Lay the two thin banana slices lengthwise on top of the batter and press down slightly to adhere.
11. Bake the bread: Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
12. Optional sugar brulee: After baking, sprinkle the 1 tsp of granulated sugar over the banana slices and use a kitchen torch to brulee the sugar until melted, caramelized, and slightly crisp in dark brown color.
13. Cool the bread: Allow the bread to cool in the pan for 20 minutes before removing it to a wire rack to cool completely to room temperature.
14. Serve: Slice the banana bread and enjoy its moist, chocolate-espresso infused flavor as a delicious treat.

Notes

• Using ripe bananas is essential for maximum sweetness and moisture.
• Dusting chocolate chips with flour helps keep them suspended in the batter rather than sinking to the bottom.
• The espresso powder enhances the chocolate flavor without imparting a strong coffee taste.
• Bruleeing the banana slices is optional but adds a beautiful caramelized finish and some extra texture on top.
• Allow the banana bread to cool fully before slicing to ensure clean slices and best texture.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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