Chocolate Espresso Banana Bread Recipe

Why You’ll Love This Recipe

This Chocolate Espresso Banana Bread is everything you love about banana bread, but with an exciting, delicious twist. The addition of espresso powder complements the chocolate chips beautifully, while the ripe bananas keep the bread moist and sweet. Whether you’re looking for a comforting snack or a delicious dessert, this bread is sure to satisfy. The optional banana topping, lightly bruleéd with sugar, adds a fancy flair that will impress everyone who tastes it. The combination of flavors and textures makes every bite a treat!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

• 1 cup all-purpose flour

• ¼ cup cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• ½ teaspoon espresso powder

Wet Ingredients

• ½ cup olive oil

• ½ cup brown sugar

• ½ cup granulated sugar

• 2 eggs (room temp)

• 1 teaspoon vanilla extract

• ½ cup sour cream

• 1 cup ripe bananas (mashed)

Add-Ins

• ½ cup dark chocolate chips + a few extra for the top

• ½ cup semi-sweet chocolate chips + a few extra for the top

• 1 tablespoon all-purpose flour (for dusting chocolate chips)

Optional Topping

• ¼ banana (2 long thin slices off of a banana)

• 1 teaspoon granulated sugar

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.

2. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.

3. In a separate bowl, use an electric hand mixer or stand mixer to blend the olive oil, brown sugar, and granulated sugar until smooth.

4. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl.

5. Stir in the vanilla extract and sour cream, mixing until smooth.

6. Mash the bananas and fold them into the wet ingredients.

7. Gradually fold the dry ingredients into the wet mixture until just combined. It’s okay if there are a few flour streaks remaining.

8. Dredge the chocolate chips in a little flour (to prevent sinking), then fold them into the batter. Reserve a handful of chips for the top.

9. Pour the batter into the prepared loaf pan, and sprinkle the reserved chocolate chips over the top.

10. Optionally, place the banana slices on top of the batter and press them down slightly.

11. Bake at 350°F for 55-65 minutes, or until a toothpick inserted comes out clean or with only a few crumbs.

12. (Optional) Sprinkle the banana slices with granulated sugar and bruleé them with a kitchen torch until golden brown and crispy.

13. Let the bread cool for 20 minutes before transferring it out of the pan. Cool to room temperature, then slice and enjoy!

Servings and Timing

• Servings: 12 slices

• Prep Time: 15 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 5 minutes

Variations

• Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans for a crunchy texture and extra flavor.

• Vegan Version: Substitute eggs with flaxseed meal or chia seeds, and replace the sour cream with coconut yogurt.

• Peanut Butter Twist: Add a couple of spoonfuls of peanut butter to the batter for a creamy, nutty flavor that pairs perfectly with the chocolate.

Storage/Reheating

• Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.

• Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Let thaw at room temperature or reheat in the microwave.

• Reheating: To enjoy it warm, reheat a slice in the microwave for about 20-30 seconds or in the oven at 350°F for 5-10 minutes.

FAQs

1. How do I know when the banana bread is done baking?

Check for doneness by inserting a toothpick into the center. If it comes out clean or with only a few crumbs, it’s ready.

2. Can I make this bread without the espresso powder?

Yes, you can skip the espresso powder, but it will add a nice depth of flavor. Alternatively, you can replace it with instant coffee if you prefer.

3. Can I use a different type of oil?

While olive oil adds a subtle flavor, you can use vegetable or canola oil as a substitute for a more neutral taste.

4. Can I use frozen bananas for this recipe?

Yes, frozen bananas work perfectly! Just thaw them before mashing and using in the recipe.

5. Why does the banana bread need to cool before slicing?

Allowing the bread to cool fully helps it set properly, ensuring it holds together when sliced and maintains a moist texture.

6. Can I use a different type of flour?

You can substitute whole wheat flour for a healthier version, but it may change the texture slightly. All-purpose flour is recommended for the best results.

7. Is it necessary to add the chocolate chips?

No, you can omit the chocolate chips if you prefer a simpler banana bread. However, they add a delightful richness to the bread.

8. What other toppings can I use besides banana slices?

You could top the bread with chopped nuts, a drizzle of melted chocolate, or even a sprinkle of cinnamon sugar.

9. Can I make this in a mini loaf pan?

Yes, simply adjust the baking time to about 35-45 minutes, checking for doneness with a toothpick.

10. Can I double this recipe?

Absolutely! Double the ingredients and bake in a larger loaf pan or two separate pans. You may need to adjust the baking time.

Conclusion

This Chocolate Espresso Banana Bread is the ultimate treat for banana bread lovers looking for a little extra indulgence. The balance of chocolate, espresso, and ripe bananas creates a flavor profile that’s both comforting and exciting. Whether you enjoy it as an afternoon snack or a special dessert, this bread will quickly become a favorite in your recipe rotation.

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