Chocolate Espresso Banana Bread Recipe
Introduction
This Chocolate Espresso Banana Bread is a decadent twist on a classic favorite, combining rich cocoa and a hint of espresso with ripe bananas for a moist, flavorful loaf. Perfect for breakfast or an indulgent snack, it’s studded with both dark and semi-sweet chocolate chips that melt into every bite.
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 a few extra for topping
- ½ cup semi-sweet chocolate chips plus a few extra for topping
- 1 tbsp all purpose flour (for dusting chocolate chips)
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar
Instructions
- Step 1: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients.
- Step 2: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
- Step 3: In a separate medium bowl, use an electric hand mixer or stand mixer with paddle attachment to mix olive oil, brown sugar, and granulated sugar until smooth.
- Step 4: Add the eggs one at a time, scraping down the sides of the bowl after each addition. Mix each just until incorporated.
- Step 5: Stir in vanilla extract and sour cream until fully combined.
- Step 6: Mash the ripe bananas and fold them into the wet mixture.
- Step 7: Gently fold the dry ingredients into the wet mixture until just combined. It’s okay if a few flour streaks remain.
- Step 8: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in 1 tablespoon of flour, shake off excess, and fold into the batter.
- Step 9: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly on top.
- Step 10: Optional: Place the two thin banana slices lengthwise over the top of the batter and press down slightly.
- Step 11: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from oven.
- Step 12: Optional: Sprinkle the 1 teaspoon of granulated sugar over the banana slices and gently brulee with a kitchen torch until the sugar melts and crisps, turning dark brown.
- Step 13: Allow the bread to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Tips & Variations
- For a deeper espresso flavor, increase the espresso powder to 1 teaspoon.
- Use ripe, spotty bananas to ensure maximum sweetness and moisture.
- Substitute olive oil with melted coconut oil for a subtle tropical twist.
- Add chopped nuts like walnuts or pecans for extra texture.
- Try swapping semi-sweet chips for white chocolate to vary the flavor balance.
Storage
Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze wrapped in foil and plastic for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular instant coffee instead of espresso powder?
Instant coffee can be used but espresso powder provides a more intense coffee flavor. Use about half the amount if substituting instant coffee.
Can I make this banana bread vegan?
This recipe relies on eggs and sour cream for texture. To make it vegan, substitute eggs with flax eggs and use a dairy-free yogurt or vegan sour cream alternative. The texture may be slightly different but still delicious.
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Chocolate Espresso Banana Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
Description
This rich and moist Chocolate Espresso Banana Bread combines the deep flavors of cocoa, espresso, and ripe bananas for a decadent treat. Infused with dark and semi-sweet chocolate chips, it delivers bursts of chocolate in every bite. The loaf is lightly topped with banana slices and a caramelized sugar crust for an elegant finish, making it a perfect coffee companion or dessert.
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
- 1 tbsp all purpose flour (for dusting chocolate chips)
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
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar (for brulee topping)
Instructions
- Mixing the Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until evenly combined. Set this mixture aside.
- Preparing the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking and gather all your ingredients for easy access.
- Mixing the Wet Ingredients: In a medium bowl using an electric hand mixer or stand mixer with a paddle attachment, blend the olive oil with brown and granulated sugars until smooth and creamy.
- Adding Eggs: Add the eggs one at a time, mixing each egg into the sugar and oil mixture until just incorporated, scraping down the sides of the bowl in between to ensure even mixing.
- Incorporating Flavors and Dairy: Pour in the vanilla extract and sour cream, mixing until the mixture is fully combined and smooth.
- Adding Bananas: Mash the ripe bananas thoroughly and gently fold them into the wet ingredients, distributing them evenly without overmixing.
- Combining Wet and Dry: Fold the dry ingredient mixture into the wet ingredients just until nearly combined; it’s okay if some flour streaks remain as overmixing can toughen the bread.
- Preparing the Chocolate Chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips with the tablespoon of flour to coat and prevent sinking, then fold them evenly into the batter.
- Filling the Pan: Pour the batter into the greased loaf pan, smoothing the surface gently with a spatula.
- Adding Toppings: Sprinkle the reserved chocolate chips evenly over the top of the batter. Optionally, place the two long thin banana slices lengthwise across the top and press down gently to adhere.
- Baking: Bake in the preheated oven for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Bruleeing the Banana Slices (Optional): Remove from the oven and sprinkle the banana slices with the remaining teaspoon of granulated sugar. Use a kitchen torch to caramelize the sugar until it melts and forms a slightly crisp, darkened crust.
- Cooling: Allow the bread to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely to room temperature.
- Serving: Once cooled, slice the banana bread, serve, and enjoy the rich combination of chocolate, espresso, and banana flavors.
Notes
- Using room temperature eggs helps the batter mix more evenly and rise better.
- Dusting chocolate chips with flour prevents them from sinking to the bottom during baking.
- If you don’t have a kitchen torch, you can skip the brulee step or place the bread briefly under a broiler with caution.
- For extra espresso flavor, you can increase espresso powder to 1 tsp but avoid overpowering the banana taste.
- Store leftover banana bread in an airtight container for up to 3 days at room temperature or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Banana Bread, Espresso Banana Bread, Chocolate Chip Banana Bread, Moist Banana Bread, Coffee Cake
