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Chocolate Espresso Banana Bread

Irresistible Chocolate Espresso Banana Bread for Cozy Evenings

This Chocolate Espresso Banana Bread combines ripe bananas, chocolate, and a hint of espresso for a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour for a gluten-free alternative
  • 3/4 cup Cocoa Powder Ensure it's unsweetened
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt Regular salt can be substituted
  • 1 tbsp Espresso Powder Finely ground coffee can be used if unavailable
  • 1/2 cup Olive Oil Can be replaced with melted coconut oil or vegetable oil
  • 1 cup Brown Sugar Can be replaced with all granulated sugar
  • 1/2 cup Granulated Sugar Adjust quantities based on taste preferences
  • 2 large Eggs Room temperature eggs are preferred
  • 1 tsp Vanilla Extract Using pure extract will give optimal taste
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute
  • 3 medium Ripe Bananas Overripe bananas are ideal
  • 1 cup Dark Chocolate Chips Dusting them in flour prevents sinking
For Topping (Optional)
  • Optional Banana Slices Used for garnish on top of the bread
  • tbsp Granulated Sugar (for bruleeing) Adds a caramelized crust if bruleed on top

Equipment

  • Loaf pan
  • Mixing Bowls
  • Stand mixer
  • Whisk
  • Rubber Spatula
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with olive oil or non-stick spray.
  2. In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a large mixing bowl, combine olive oil with brown and granulated sugars. Beat until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Add vanilla extract and sour cream, stirring until just combined. Fold in mashed ripe bananas.
  6. Gradually fold dry ingredients into the wet mixture, being careful not to overmix.
  7. Fold in dark chocolate chips, ensuring they are coated in flour.
  8. Spoon the batter into the prepared loaf pan, smoothing it out.
  9. If desired, garnish with banana slices and sprinkle with reserved chocolate chips.
  10. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  11. Once baked, let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  12. For an optional touch, brulee sugar on top of banana slices until caramelized.
  13. Slice and serve as desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Wrap the bread tightly to keep it fresh for up to 3 days at room temperature or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months, then thaw at room temperature.

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