Chocolate Espresso Banana Bread

Why You’ll Love This Recipe

The combination of espresso powder and cocoa gives this banana bread a rich, deep flavor that pairs beautifully with the natural sweetness of ripe bananas. The addition of both dark and semi-sweet chocolate chips provides pockets of melty chocolate in every bite, creating a delightful contrast with the tender, moist texture of the bread. This is the ideal recipe for anyone who loves coffee, chocolate, and banana bread!

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon espresso powder

Wet Ingredients:

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

Add-Ins:

• ½ cup dark chocolate chips (plus a few extra for the top)
• ½ cup semi-sweet chocolate chips (plus a few extra for the top)
• 1 tablespoon all-purpose flour (for dusting chocolate chips)

Optional Topping:

• ¼ banana (cut into 2 long, thin slices)
• 1 teaspoon granulated sugar

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

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients:

In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.

3. Prepare the Wet Ingredients:

In a large bowl, whisk together the olive oil, brown sugar, and granulated sugar until smooth. Add the eggs, one at a time, and beat until well combined. Stir in the vanilla extract and sour cream.

4. Mash the Bananas:

In a separate bowl, mash the ripe bananas until smooth and add them to the wet ingredients, stirring to combine.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.

6. Add Chocolate Chips:

Toss the dark and semi-sweet chocolate chips with 1 tablespoon of all-purpose flour. This helps prevent the chips from sinking to the bottom during baking. Fold the coated chocolate chips into the batter until evenly distributed.

7. Bake the Banana Bread:

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Optionally, arrange the thin banana slices on top of the batter and sprinkle with a teaspoon of granulated sugar for a golden, caramelized topping.

Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs. If the top is browning too quickly, cover it loosely with aluminum foil.

8. Cool and Serve:

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

• Prep time: 15 minutes
• Cook time: 55-65 minutes
• Total time: 1 hour 15 minutes
• Yield: 1 loaf (about 10-12 slices)

Notes

• Bananas: The riper the bananas, the better! Overripe bananas make the bread extra sweet and moist.
• Olive Oil: Olive oil adds moisture to the bread, but you can substitute it with another oil such as vegetable oil if you prefer.
• Sour Cream: Sour cream helps create a moist, tender crumb, but you can also use plain yogurt or buttermilk as a substitute.
• Chocolate Chips: Feel free to adjust the type of chocolate chips based on your preference—milk chocolate or white chocolate can be used as alternatives.

Variations

• Nutty Version: Add chopped walnuts or pecans for a bit of crunch.
• Vegan Version: Use a plant-based yogurt (like coconut or almond milk yogurt), flax eggs (for the egg replacement), and coconut oil in place of the olive oil for a dairy-free and egg-free version.
• Spices: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor that pairs well with the coffee and chocolate.

Storage/Reheating

Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and aluminum foil and freeze for up to 2 months. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven.

FAQs

Can I make this bread ahead of time?

Yes, this banana bread actually tastes better the next day as the flavors continue to develop. Make it ahead and store it in an airtight container for 1-2 days.

Can I use a different kind of flour?

You can substitute all-purpose flour with whole wheat flour or gluten-free flour, but the texture may change slightly. For gluten-free, be sure to use a 1:1 gluten-free flour blend.

Can I add more chocolate chips?

Yes, you can increase the amount of chocolate chips if you want extra chocolatey goodness, just be mindful not to make the batter too thick by adding too much.

Conclusion

This Chocolate Espresso Banana Bread is a luxurious and decadent treat that combines all the best flavors—rich espresso, moist banana, and melty chocolate. Perfect for breakfast, dessert, or a snack, it’s a crowd-pleaser that’s easy to make and hard to resist!

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