Chocolate Espresso Banana Bread Recipe
Introduction
This Chocolate Espresso Banana Bread is a rich and flavorful twist on classic banana bread. Combining the deep flavors of cocoa and espresso with moist bananas and melty chocolate chips, it’s the perfect treat for breakfast or an afternoon snack.
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 off of a banana)
- 1 tsp granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F. Grease a loaf pan and gather all your ingredients.
- Step 2: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this mixture aside.
- Step 3: In a separate medium bowl, use an electric hand mixer or stand mixer with paddle attachment to combine the olive oil, brown sugar, and granulated sugar until smooth.
- Step 4: Add the eggs one at a time to the wet mixture, scraping down the sides of the bowl after each addition, mixing just until incorporated.
- Step 5: Mix in the vanilla extract and sour cream until well combined.
- Step 6: Mash the ripe bananas and fold them into the wet ingredients.
- Step 7: Gently fold the dry ingredients into the wet mixture until almost fully combined. It’s okay if a few flour streaks remain.
- Step 8: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in 1 tablespoon of flour, shake off any excess, and fold them into the batter.
- Step 9: Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips evenly over the top.
- Step 10: (Optional) Place the two thin banana slices lengthwise across the top of the batter and press down lightly.
- Step 11: Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. Remove from the oven.
- Step 12: (Optional) Sprinkle 1 teaspoon of granulated sugar over the banana slices on top, then use a kitchen torch to brulee the sugar until melted and crisp, darkening to a nearly black caramelized finish.
- Step 13: Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips & Variations
- Use ripe bananas with plenty of brown spots for the best natural sweetness and moist texture.
- Substitute olive oil with melted butter for a richer flavor.
- For extra espresso kick, sprinkle a little espresso powder on top before baking.
- Try adding chopped nuts like walnuts or pecans for added crunch.
- If you don’t have sour cream, plain Greek yogurt is a great substitute.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. Reheat slices gently in the microwave or oven if you prefer it warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant espresso powder instead of regular espresso powder?
Yes, instant espresso powder works perfectly and dissolves easily in the batter, enhancing the coffee flavor without adding bitterness.
What can I do if I don’t have cocoa powder?
You can omit the cocoa powder for a plain espresso banana bread or substitute with melted chocolate (about 2 ounces) if you prefer. Adjust the flour slightly to keep the batter consistency right.
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Chocolate Espresso Banana Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This decadent Chocolate Espresso Banana Bread combines rich cocoa and bold espresso flavors with moist bananas and chocolate chips, creating a perfect balance of coffee-infused sweetness and chocolate goodness. Ideal for breakfast, dessert, or an afternoon treat, this loaf offers a moist crumb with a slightly crisp top and a hint of espresso that enhances the chocolate and banana notes.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
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
- 1 tbsp all purpose flour (for dusting chocolate chips)
Toppings
- ¼ banana (2 long, thin slices)
- 1 tsp granulated sugar
Instructions
- Mixing the dry ingredients: Preheat your oven to 350°F and grease a loaf pan. In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set this dry mixture aside for now.
- Mixing the wet ingredients: In another medium-sized bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to blend olive oil with brown sugar and granulated sugar until the mixture is smooth and well combined.
- Add eggs and vanilla: Add the eggs one at a time, mixing each egg in just until incorporated and scraping down the bowl’s sides as needed. Then, mix in the vanilla extract and sour cream until the mixture is uniform.
- Incorporate the bananas: Mash the ripe bananas thoroughly and gently fold them into the wet ingredients until evenly distributed.
- Combine dry and wet mixtures: Carefully fold the dry ingredients into the wet mixture just until almost fully incorporated; it’s fine if a few streaks of flour remain, as overmixing can toughen the bread.
- Add chocolate chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips with 1 tablespoon of flour to prevent them from sinking, then fold them into the batter gently.
- Prepare for baking: Pour the batter into the greased loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top. Optionally, arrange the two thin banana slices lengthwise on the batter’s surface and press down lightly.
- Bake the bread: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Optional caramelized topping: If desired, sprinkle the banana slices on top with 1 teaspoon of granulated sugar and use a kitchen torch to brulee the sugar until it melts and forms a slightly crisp, dark brown crust.
- Cool and serve: Allow the bread to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely to room temperature. Slice, serve, and enjoy the delicious balance of chocolate, coffee, and banana flavors.
Notes
- Ensure bananas are very ripe to maximize sweetness and moisture.
- Using espresso powder enhances the chocolate flavor without making the bread taste like coffee.
- Dusting the chocolate chips with flour helps prevent them from sinking to the bottom of the loaf during baking.
- The sour cream adds extra moisture and a slight tang that balances the sweetness.
- Bruleeing the banana slice topping is optional but adds a lovely caramelized texture and flavor.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Chocolate banana bread, espresso banana bread, chocolate espresso banana bread, moist banana bread, chocolate chip banana bread, coffee flavored banana bread
