Chocolate Espresso Banana Bread
A delightful treat that combines rich chocolate flavor with bold espresso notes, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup Dutch-process cocoa powder
- 1.5 tsp instant espresso powder
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1.5 cups mashed overripe bananas (about 3 large bananas) Use very ripe bananas for best results.
- 0.5 cup unsalted butter, melted and cooled Make sure the butter is cooled before adding.
- 0.75 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
Mix-ins
- 1 cup semi-sweet or dark chocolate chips Plus extra for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt until evenly mixed.
- In a large bowl, whisk the mashed bananas with the melted butter. Add the brown sugar, egg, and vanilla, whisking until smooth.
Mixing
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
- Fold in the chocolate chips. Pour the batter into the prepared pan and sprinkle additional chocolate chips on top.
Baking
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely or slice warm.
Notes
Chocolate Espresso Banana Bread is best served warm or at room temperature. Enjoy it plain or with a spread of butter or cream cheese. It pairs well with coffee or milk. For a special touch, dust with powdered sugar or serve with vanilla ice cream.