Why Make This Recipe
Chocolate Espresso Banana Bread is a delightful twist on the classic banana bread that many love. This recipe combines the rich flavors of chocolate and espresso, creating a delicious loaf that’s perfect for breakfast, a snack, or dessert. The addition of ripe bananas makes it moist and gives it a natural sweetness. Plus, it’s easy to make and will fill your kitchen with a wonderful aroma!
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 temperature)
- 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 a banana)
- 1 tsp granulated sugar
Directions
Mixing the Dry Ingredients: In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Stir these dry ingredients together until well mixed.
Mixing the Wet Ingredients: In another bowl, whisk together the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until smooth.
Mixing the Dry into the Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the dark and semi-sweet chocolate chips that have been dusted with 1 tbsp of flour. Pour the batter into a greased loaf pan and top with a few extra chocolate chips and thin slices of banana. Sprinkle 1 tsp of granulated sugar on top for a sweet crunch.
Baking: Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling: Let the bread cool in the pan for a while, then transfer it to a wire rack to cool completely.
How to Serve Chocolate Espresso Banana Bread
This delicious bread can be served warm or at room temperature. Slice it and enjoy it plain, or spread some butter or cream cheese on top for extra flavor. It pairs nicely with a cup of coffee or tea, making it a perfect snack or breakfast treat.
How to Store Chocolate Espresso Banana Bread
To keep your Chocolate Espresso Banana Bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, you can freeze it. Just slice the bread, wrap each piece individually, and place them in an airtight container in the freezer. They can be frozen for up to three months. Thaw slices as needed.
Tips to Make Chocolate Espresso Banana Bread
- Ensure your bananas are very ripe for the best flavor and moisture.
- Don’t skip dusting the chocolate chips with flour; this helps prevent them from sinking to the bottom.
- You can adjust the amount of espresso powder based on how strong you want the coffee flavor to be.
- For a richer taste, try using all dark chocolate chips.
Variation
If you want to make this bread healthier, you can substitute half of the all-purpose flour with whole wheat flour and use applesauce in place of some of the oil. You can also add nuts like walnuts or pecans for a crunchy texture.
FAQs
Can I use frozen bananas for this recipe?
Yes, thawed frozen bananas work well in this recipe. Just make sure to mash them well before using.What can I substitute for olive oil?
You can use melted coconut oil or vegetable oil as a substitute for olive oil.How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend designed for baking to ensure the best texture.
Chocolate Espresso Banana Bread
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For dusting chocolate chips
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder Adjust according to desired coffee flavor
Wet Ingredients
- ½ cup olive oil Can substitute with melted coconut oil or vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar Plus 1 tsp for topping
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed) Ensure bananas are very ripe for best flavor
Chocolate Ingredients
- ½ cup dark chocolate chips Plus a few extra for the top
- ½ cup semi-sweet chocolate chips Plus a few extra for the top
Toppings
- 1 tbsp all-purpose flour For dusting chocolate chips
- ¼ banana 2 long thin slices off a banana
Instructions
Preparation
- In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Stir these dry ingredients together until well mixed.
- In another bowl, whisk together the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until smooth.
Mixing
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the dark and semi-sweet chocolate chips that have been dusted with 1 tbsp of flour.
Baking
- Pour the batter into a greased loaf pan and top with a few extra chocolate chips and thin slices of banana.
- Sprinkle 1 tsp of granulated sugar on top for a sweet crunch.
- Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for a while, then transfer it to a wire rack to cool completely.