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Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread for Chocolate Lovers

Indulge in this Chocolate Espresso Banana Bread, combining ripe bananas with a chocolatey kick—a must-try for chocolate lovers!
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 3/4 cup Cocoa Powder Unsweetened cocoa enhances chocolate richness.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1/2 teaspoon Kosher Salt Balances sweetness.
  • 1 teaspoon Espresso Powder Optional but recommended to deepen flavor.
  • 1/2 cup Olive Oil Can swap for melted butter.
  • 1 cup Brown Sugar Light or dark brown sugar works well.
  • 1/2 cup Granulated Sugar Adjust based on taste preference.
  • 2 large Eggs Use room temperature for even mixing.
  • 1 teaspoon Vanilla Extract Pure extract is best.
  • 1/2 cup Sour Cream Greek yogurt is an alternative.
  • 3 medium Ripe Bananas The riper, the better.
  • 1 cup Dark Chocolate Chips Semi-sweet can be used instead.
Optional Toppings
  • 1 cup Banana Slices For decoration.
  • 2 tablespoons Granulated Sugar for Bruleeing For a caramelized finish.

Equipment

  • Loaf pan
  • Mixer
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder.
  3. In a stand mixer, cream together olive oil and both sugars until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition, then add vanilla extract and sour cream.
  5. Mash the ripe bananas and gently fold them into the wet mixture.
  6. Fold the dry mixture into the wet ingredients until just combined.
  7. Toss dark chocolate chips in a little flour and fold into the batter.
  8. Pour the batter into the prepared loaf pan, smoothing the top and optionally adding banana slices or more chocolate chips.
  9. Bake for 55-65 minutes, checking doneness with a toothpick.
  10. Let cool in the pan for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 1IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Store wrapped tightly for up to 3 days at room temperature, or up to 5 days in the fridge. Freeze for long-term storage.

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