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Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread

Deliciously rich and moist Chocolate Espresso Banana Bread combining the bold flavors of espresso and cocoa with sweet ripe bananas and chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 280 kcal

Equipment

  • Loaf Pan
  • medium bowl
  • Electric hand mixer or stand mixer

Ingredients
  

Dry Ingredients

  • 1 cup all purpose flour
  • 0.25 cup cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon espresso powder

Wet Ingredients

  • 0.5 cup olive oil
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 1 cup ripe bananas mashed

Add-Ins

  • 0.5 cup dark chocolate chips plus a few extra for topping
  • 0.5 cup semi sweet chocolate chips plus a few extra for topping
  • 1 tablespoon all purpose flour for dusting chocolate chips

Optional Topping

  • 1 teaspoon granulated sugar

Instructions
 

Instructions

  • Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients for easy access.
  • In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until evenly combined. Set aside.
  • In a medium bowl using an electric hand mixer or stand mixer with paddle attachment, blend olive oil with brown sugar and granulated sugar until smooth.
  • Add eggs one at a time, scraping down the sides of the bowl after each addition, mixing just until incorporated.
  • Mix in the vanilla extract and sour cream until just combined.
  • Mash the ripe bananas thoroughly and fold them gently into the wet mixture.
  • Fold the dry ingredients into the wet mixture just until almost fully incorporated; some flour streaks remaining is fine.
  • Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in 1 tablespoon flour, shake off excess, and fold into the batter.
  • Pour batter into the greased loaf pan. Sprinkle reserved chocolate chips evenly over the top.
  • Optionally, place 2 thin banana slices lengthwise on top of the batter, pressing down lightly.
  • Bake at 350°F for 65 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  • If using banana slices, sprinkle 1 teaspoon granulated sugar on top and carefully caramelize with a kitchen torch until sugar melts and slightly crisps with a dark caramel color.
  • Remove bread from oven and cool for 20 minutes in the pan, then transfer to a wire rack to cool completely to room temperature.
  • Slice and enjoy your delicious chocolate espresso banana bread!

Notes

Adding banana slices on top is optional but adds a decorative touch. Do not overbake; check doneness by inserting a toothpick in the center. It should come out clean or with a few crumbs. Allow the bread to cool fully before slicing to avoid crumbling and to enhance flavor. If you don’t have a kitchen torch, you can skip the brûlée step. Use very ripe bananas for the best natural sweetness and moistness. Olive oil gives a moist texture; you can substitute with a neutral oil but flavor may vary slightly.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 34gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 9gCholesterol: 50mgSodium: 180mgFiber: 3gSugar: 18g
Keyword banana bread, breakfast, Chocolate, Chocolate Espresso Banana Bread, Dessert, espresso
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