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Chocolate Espresso Banana Bread

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Chocolate Espresso Banana Bread is a rich and indulgent twist on the classic banana bread, featuring the deep flavors of espresso, cocoa, and melty chocolate chips. Perfect for breakfast, dessert, or a snack, this bread offers a luxurious treat with the perfect balance of flavors.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10-12 slices)

Ingredients

1 cup all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon espresso powder

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)

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)

¼ banana (cut into 2 long, thin slices)

1 teaspoon granulated sugar

Instructions

  1. 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. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
  3. 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. In a separate bowl, mash the ripe bananas until smooth and add them to the wet ingredients, stirring to combine.
  5. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Toss the dark and semi-sweet chocolate chips with 1 tablespoon of flour. Fold the coated chocolate chips into the batter until evenly distributed.
  7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Optionally, arrange the banana slices on top and sprinkle with granulated sugar.
  8. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, cover with aluminum foil.
  9. Cool the banana bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use overripe bananas for a sweeter, moister bread.

Olive oil adds moisture but can be replaced with vegetable oil.

Sour cream creates a tender crumb, but plain yogurt or buttermilk can be substituted.

You can use different types of chocolate chips such as milk or white chocolate.

  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 24g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 35mg