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Chocolate Espresso Banana Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/chocolate-espresso-banana-bread-recipe/