Introduction

This Chocolate Espresso Banana Bread is a rich twist on a classic favorite, combining the deep flavors of cocoa and espresso with ripe bananas. Loaded with dark and semi-sweet chocolate chips, it’s a moist, indulgent treat perfect for breakfast or a snack.

A dark chocolate loaf cake is shown on a large white oval plate. The cake is whole on one side, with a rough textured top dotted with shiny chocolate chips and a few coarse white salt crystals. Three slices of the same dark chocolate cake lie in front, revealing a moist, dense, and slightly crumbly inside filled with more chocolate chips. The plate is placed on a wooden surface, with two ripe yellow bananas at the bottom edge of the image and some kitchen tools partially visible around the plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon espresso powder
½ cup olive oil
½ cup brown sugar
½ cup granulated sugar
2 eggs, room temperature
1 teaspoon 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 tablespoon all-purpose flour (for dusting chocolate chips)
Optional Topping:

¼ banana, sliced into 2 long thin pieces
1 teaspoon granulated sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a loaf pan and gather all your 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 mixer to blend the olive oil with the brown and granulated sugars until smooth.
Step 4: Add the eggs one at a time, mixing just until each is incorporated and scraping down the bowl as needed.
Step 5: Mix in the vanilla extract and sour cream until combined, then fold in the mashed bananas.
Step 6: Gently fold the dry ingredients into the wet mixture until almost fully combined. A few flour streaks are fine.
Step 7: Reserve a handful of chocolate chips for topping. Toss the remaining chips with the tablespoon of flour, shake off excess, and fold them into the batter.
Step 8: Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips evenly on top.
Step 9: (Optional) Arrange the two thin banana slices lengthwise on top of the batter and press down slightly.
Step 10: 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.
Step 11: (Optional) Sprinkle the reserved teaspoon of granulated sugar over the banana slices and use a kitchen torch to brulee until the sugar melts and becomes slightly crisp and darkened.
Step 12: 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 very ripe bananas for the best natural sweetness and moisture.
Substitute sour cream with Greek yogurt for a tangy variation.
Dusting the chocolate chips with flour helps prevent them from sinking to the bottom of the bread.
For an extra espresso kick, add a teaspoon of strong brewed espresso or coffee to the wet ingredients.

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 one week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

A close-up view of three stacked dark chocolate brownie slices showing a rich, moist texture with gooey melted chocolate chunks throughout. The top layer reveals a crackly, shiny crust sprinkled with coarse white salt flakes that contrast with the deep brown, chocolaty interior beneath. The edges appear slightly crisp, while the middle layers are dense and soft. The brownies rest on a white marbled surface, enhancing the rich dark tones and textures of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, regular cocoa powder works well in this recipe. Just be mindful that it can affect the color and slightly alter the flavor. The bread might be a bit more acidic in taste.

What if I don’t have espresso powder?

You can omit the espresso powder if you don’t have it. The bread will still taste delicious with the chocolate and bananas, though adding espresso powder enhances the chocolate’s depth.