Description
This Chocolate Espresso Banana Bread is incredibly moist, rich, and fudgy, made with ripe bananas, cocoa powder, espresso, and plenty of melty chocolate chips. The perfect combination of chocolate and banana flavors makes this easy homemade loaf an irresistible treat for breakfast, snacking, or dessert!
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened 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 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
Chocolate Add-Ins
- ½ cup dark chocolate chips, plus extra for topping
- ½ cup semi-sweet chocolate chips, plus extra for topping
- 1 tablespoon all-purpose flour, for coating chocolate chips
Optional Topping
- ¼ banana, cut into 2 long, thin slices
- 1 teaspoon granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
- Combine Oil and Sugars: In a large mixing bowl, beat the olive oil, brown sugar, and granulated sugar with an electric mixer until smooth.
- Add the Eggs: Add the eggs one at a time, mixing briefly after each addition. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Mix in the vanilla extract and sour cream until combined. Gently fold in the mashed ripe bananas.
- Combine the Batter: Gradually fold the dry ingredients into the wet mixture until almost combined. Avoid overmixing; a few small flour streaks are fine.
- Add Chocolate Chips: Reserve a handful of chocolate chips for topping. Toss the remaining chips with 1 tablespoon of flour, shake off excess flour, and gently fold them into the batter.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips over the top.
- Add Optional Banana Topping: Place two thin banana slices lengthwise over the batter, pressing them down slightly.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Caramelize the Topping (Optional): Sprinkle 1 teaspoon of granulated sugar over the baked banana slices and carefully caramelize using a kitchen torch.
- Cool and Serve: Let the bread cool in the pan for 20 minutes. Transfer to a wire rack and cool completely before slicing. Serve and enjoy!
Notes
- Use Ripe Bananas: Very ripe bananas with brown spots provide the best sweetness, moisture, and banana flavor.
- Avoid Overmixing: Gently fold the batter until just combined to keep the bread soft and tender.
- Espresso Flavor: Espresso powder enhances the chocolate flavor without making the bread taste strongly like coffee.
- Chocolate Chips: Tossing chocolate chips in flour can help prevent them from sinking to the bottom.
- Sour Cream Substitute: Plain full-fat Greek yogurt can replace sour cream in equal amounts.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices tightly and freeze for up to 3 months.
- Baking Tip: Check for doneness around 55 minutes. Avoid overbaking to maintain a moist, fudgy texture.
- Optional Topping: Caramelized banana slices add extra sweetness and a beautiful bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: Chocolate Espresso Banana Bread, Chocolate Banana Bread, Moist Chocolate Banana Bread, Espresso Banana Bread, Double Chocolate Banana Bread, Easy Banana Bread Recipe, Homemade Chocolate Bread
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 370 kcal
- Sugar: 35 g
- Sodium: 260 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg