Chocolate Espresso Banana Bread is a delightful twist on the classic banana bread. This recipe combines the rich flavors of chocolate and espresso with the natural sweetness of ripe bananas. It’s perfect for breakfast, an afternoon snack, or a sweet dessert. The moist texture and the delicious chocolate chips make it hard to resist!
Why Make This Recipe
You should make this recipe because it brings together some of the best flavors out there. The combination of espresso and chocolate gives a depth that elevates the traditional banana bread. Plus, it’s easy to make with simple ingredients you likely have at home. It’s a great way to use overripe bananas while treating yourself and your family to something special!
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
- Mixing the dry ingredients: In a bowl, combine the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Stir well to mix the dry ingredients evenly.
- Mixing the wet ingredients: In another bowl, whisk together the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas. Make sure everything is well combined.
- Mixing the dry into the wet: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix. Then, fold in the dark chocolate chips and semi-sweet chocolate chips that have been dusted with a little flour.
How to Serve Chocolate Espresso Banana Bread
Serve your Chocolate Espresso Banana Bread warm or at room temperature. You can slice it up and enjoy it alone or with a spread of butter. It also pairs well with a hot cup of coffee or tea for a delicious afternoon treat.
How to Store Chocolate Espresso Banana Bread
To store your Chocolate Espresso Banana Bread, let it cool completely first. Then, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week. For longer storage, consider freezing slices. Simply wrap them tightly in plastic wrap and then place them in a freezer bag.
Tips to Make Chocolate Espresso Banana Bread
- Make sure your bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter, as this can make the bread dense.
- You can add nuts like walnuts or pecans for a nice crunch.
- To enhance the espresso flavor, consider using a little more espresso powder if you like a bolder taste.
Variation
You can make a nut-free version by simply omitting the chocolate chips or using different types, such as white chocolate or peanut butter chips. If you want a healthier option, you can swap some of the all-purpose flour for whole wheat flour.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them and drain any excess liquid before mashing.
2. How can I tell when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
3. Can I make this bread without eggs?
Yes! You can substitute eggs with a flaxseed meal mix (1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water for each egg) or use applesauce as a replacement.
Enjoy making and eating your Chocolate Espresso Banana Bread! It’s a simple recipe that will bring joy to everyone who tries it.
Chocolate Espresso Banana Bread
Ingredients
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 pieces eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
Chocolate Chips and Toppings
- ½ cup dark chocolate chips Plus a few extra for topping
- ½ cup semi-sweet chocolate chips Plus a few extra for topping
- 1 tbsp all-purpose flour For dusting chocolate chips
- ¼ banana thinly sliced For topping
- 1 tsp granulated sugar For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, combine the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Stir well to mix evenly.
- In another bowl, whisk together the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the dark chocolate chips and semi-sweet chocolate chips that have been dusted with a little flour.
Baking
- Pour the batter into the prepared loaf pan.
- Top with banana slices and a sprinkle of granulated sugar.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Allow the bread to cool before removing it from the pan. Slice and serve warm or at room temperature.
