Chocolate Espresso Banana Bread
A delightful twist on the classic banana bread, combining chocolate and espresso with ripe bananas for a moist, flavorful treat.
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.
Notes
For storage, let the bread cool completely, then wrap it in plastic wrap or store in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for about a week. For longer storage, freeze slices wrapped tightly in plastic wrap.