Chocolate Espresso Banana Bread

Why Make This Recipe

Chocolate Espresso Banana Bread combines the rich flavors of chocolate, espresso, and ripe bananas to make a delicious treat. This recipe is perfect for breakfast, a snack, or dessert. The addition of chocolate chips creates an extra touch of sweetness that everyone will enjoy. Plus, it’s a wonderful way to use up ripe bananas!

How to Make Chocolate Espresso Banana Bread

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 temp)
• 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 off of a banana)
• 1 tsp granulated sugar

Directions

1. 
   

   Mix the Dry Ingredients: In a bowl, mix together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this mix aside.

   
   
2. 
   

   Mix the Wet Ingredients: In a separate bowl, combine the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas. Stir well to ensure everything is blended.

   
   
3. 
   

   Mix the Dry into the Wet: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix. Gently fold in the dark and semi-sweet chocolate chips, coating them in flour first to prevent sinking.

   
   
4. 
   

   Prepare for Baking: Pour the batter into a greased loaf pan. Place the thin slices of banana on top, and sprinkle with a little granulated sugar and a few extra chocolate chips.

   
   
5. 
   

   Bake: Preheat the oven to 350°F (175°C) and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

   
   
6. 
   

   Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

   
   

How to Serve Chocolate Espresso Banana Bread

Serve slices of Chocolate Espresso Banana Bread warm or at room temperature. It’s delicious on its own, or you can spread a little butter or cream cheese on top for extra flavor. Pair it with a nice cup of coffee or tea for a cozy treat.

How to Store Chocolate Espresso Banana Bread

You can store the Banana Bread at room temperature in an airtight container for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the fridge for up to a week. It can also be frozen for up to 3 months. Just thaw it when you’re ready to enjoy!

Tips to Make Chocolate Espresso Banana Bread

• Use overripe bananas for the best sweetness and moisture.
• Make sure all your ingredients are at room temperature for better mixing.
• Don’t skip dusting the chocolate chips with flour; this helps them stay suspended in the batter.
• Feel free to add nuts or swap different types of chocolate for a unique twist.

Variation

If you want to switch it up, try adding walnuts or pecans for some crunch. You can also experiment with different types of chocolate, such as milk chocolate or white chocolate chips.

FAQs

1. 
   

   Can I use whole wheat flour instead of all-purpose flour?
   Yes, you can use whole wheat flour, but it might change the texture a bit. You may need to adjust the liquid slightly.

   
   
2. 
   

   What can I substitute for olive oil?
   You can use melted coconut oil or vegetable oil as a substitute for olive oil.

   
   
3. 
   

   How ripe should the bananas be?
   Look for bananas that are very ripe with lots of brown spots. The riper the banana, the sweeter your bread will be!

   
   

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