Chocolate Espresso Banana Bread Recipe
This Chocolate Espresso Banana Bread is a rich and moist loaf that combines the deep flavors of cocoa and espresso with the natural sweetness of ripe bananas. Enhanced with both dark and semi-sweet chocolate chips, it’s the perfect indulgent treat for breakfast or dessert. The optional banana slices on top add a beautiful presentation and extra burst of banana flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
Add-Ins
- ½ cup dark chocolate chips, plus a few extra for topping
- ½ cup semi-sweet chocolate chips, plus a few extra for topping
- 1 tablespoon all purpose flour (for dusting chocolate chips)
Optional Topping
- ¼ banana (2 long thin slices)
- 1 teaspoon granulated sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan to prevent sticking and gather all your ingredients.
- Mix the Dry Ingredients: In a medium bowl, whisk together all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until evenly combined. Set aside.
- Mix the Wet Ingredients: In a separate medium-sized bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to mix olive oil, brown sugar, and granulated sugar until smooth and combined.
- Add Eggs: Add eggs one at a time, mixing after each addition just until incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Add Vanilla and Sour Cream: Mix in vanilla extract and sour cream until just combined.
- Fold in Bananas: Mash the ripe bananas and fold them gently into the wet mixture.
- Combine Dry and Wet: Fold the dry ingredients into the wet mixture until just almost fully incorporated. It’s okay if a few flour streaks remain.
- Prepare Chocolate Chips: Save a small handful of chocolate chips for topping. Dust the remaining chocolate chips with 1 tablespoon flour to prevent sinking, shake off excess flour, and fold them into the batter.
- Fill Pan and Add Toppings: Pour the batter into the greased loaf pan. Sprinkle the reserved chocolate chips on top. Optionally, place two long thin banana slices lengthwise over the top and press down slightly.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Optional Brûlée: If using banana slices on top, sprinkle 1 teaspoon granulated sugar over them and use a kitchen torch to caramelize the sugar until it melts and becomes crisp and dark brown.
- Cool and Serve: Allow the bread to cool in the pan for about 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 incorporation and smoother batter.
- Dusting chocolate chips with flour helps prevent them from sinking to the bottom during baking.
- The optional banana slice topping gives a nice presentation and extra flavor when caramelized with sugar.
- Make sure not to overmix the batter once dry ingredients are added to keep the bread tender.
- Check for doneness starting at 55 minutes to avoid overbaking.
Keywords: banana bread, chocolate banana bread, espresso banana bread, chocolate espresso banana bread, chocolate chip banana bread, mocha banana bread, easy banana bread recipe, moist banana bread
