Chocolate Espresso Banana Bread Recipe

Introduction

This Chocolate Espresso Banana Bread is a rich, moist twist on a classic favorite. Combining deep cocoa and espresso flavors with ripe bananas and melty chocolate chips creates a deliciously indulgent loaf perfect for breakfast or an afternoon treat.

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, plus extra for topping
• ½ cup semi-sweet chocolate chips, plus extra for topping
• 1 tbsp all purpose flour (for dusting chocolate chips)
• ¼ banana (2 long thin slices)
• 1 tsp granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
3. Step 3: In a separate medium bowl, use an electric mixer to blend the olive oil with the brown sugar and granulated sugar until smooth.
4. Step 4: Add the eggs one at a time, mixing each in just until incorporated and scraping down the bowl sides as needed.
5. Step 5: Mix in the vanilla extract and sour cream until combined.
6. Step 6: Fold in the mashed bananas gently.
7. Step 7: Fold the dry ingredients into the wet mixture just until almost combined; a few flour streaks are okay.
8. Step 8: Toss the chocolate chips with the tablespoon of flour, shaking off any excess, then fold them into the batter. Reserve a handful of chips for the topping.
9. Step 9: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top.
10. Step 10: Optionally, place the two thin banana slices lengthwise on top of the batter and press down lightly.
11. Step 11: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from oven.
12. Step 12: (Optional) Sprinkle the teaspoon of granulated sugar over the banana slices and caramelize with a kitchen torch until the sugar is melted and crisp.
13. Step 13: Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

• Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
• If you don’t have espresso powder, substitute with instant coffee powder or omit for a milder flavor.
• For an extra fudgy loaf, add a handful of chopped nuts or extra chocolate chips into the batter.
• Swap olive oil for melted butter if you prefer a richer taste.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster oven or microwave for a few seconds until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder works fine, though the flavor may be slightly more acidic and less mellow compared to Dutch-processed.

What if I don’t have a kitchen torch for caramelizing the sugar?

You can skip the caramelizing step or place the topped bread under the broiler for a minute, watching carefully to avoid burning.

Chocolate Espresso Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

Delight in this rich and moist Chocolate Espresso Banana Bread, combining the deep flavors of cocoa and espresso with ripe bananas and a mix of dark and semi-sweet chocolate chips. Perfect as a decadent breakfast treat or an indulgent snack, this loaf offers a balanced sweetness complemented by a subtle coffee kick.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup ripe bananas (mashed)

Chocolate and Toppings

• 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 of a banana)
• 1 tsp granulated sugar (for topping)

Instructions

1. Preheat and prepare pan. Preheat your oven to 350°F (175°C). Grease a loaf pan generously to prevent sticking and gather all ingredients for easy access.
2. Mix dry ingredients. In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
3. Mix wet ingredients. Using an electric hand mixer or stand mixer with paddle attachment, mix the olive oil, brown sugar, and granulated sugar until smooth and well combined.
4. Add eggs and flavorings. Incorporate eggs one at a time, mixing just until each is fully blended and scraping down the sides of the bowl between additions. Then add vanilla extract and sour cream, mixing until combined.
5. Fold in mashed bananas. Mash ripe bananas thoroughly and gently fold them into the wet mixture, ensuring an even distribution.
6. Combine dry and wet mixtures. Slowly fold the dry ingredient mixture into the wet ingredients just until almost fully incorporated. It’s okay if some flour streaks remain to avoid overmixing.
7. Prepare chocolate chips. Reserve a handful of chocolate chips for topping. Dust the remaining chocolate chips with 1 tablespoon of all purpose flour to prevent sinking, shake off excess flour, and fold them into the batter evenly.
8. Pour batter and add toppings. Pour the batter into the greased loaf pan. Sprinkle the reserved chocolate chips evenly over the top.
9. Add banana slices and optional sugar topping. Optionally, place two thin long banana slices lengthwise on top of the batter and press down gently. You may sprinkle 1 teaspoon of granulated sugar over the banana slices for added texture.
10. Bake the bread. Bake for 55 to 65 minutes at 350°F or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Caramelize banana slices (optional). If you sprinkled sugar on the banana slices, use a kitchen torch to brulee the sugar until melted and slightly crisp with a dark brown color.
12. Cool and serve. Allow the banana bread to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely to room temperature. Slice, serve, and enjoy!

Notes

• Using room temperature eggs ensures better mixing and texture.
• Dusting chocolate chips with flour prevents them from sinking to the bottom of the bread during baking.
• The espresso powder enhances the chocolate’s depth without making the bread taste like coffee.
• For a sweeter crust, don’t skip the optional sugar topping and torching step on the banana slices.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Keywords: Chocolate Banana Bread, Espresso Banana Bread, Moist Banana Bread, Chocolate Chip Banana Bread, Breakfast Bread, Coffee Flavor Bread, Chocolate Dessert Bread