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
