Chocolate Espresso Banana Bread combines the perfect balance of rich cocoa, robust espresso, and sweet bananas to produce a delightful quick bread that’s both indulgent and comforting. It’s my go-to recipe for brunch gatherings, cozy afternoons at home, or whenever I have overripe bananas begging for a new lease on life. The magic of this bread lies in its ability to cater to both chocolate lovers and coffee aficionados while maintaining a moist crumb that everyone will adore.
Why you’ll love this dish
What sets this Chocolate Espresso Banana Bread apart? For starters, it’s incredibly easy to whip up and utilizes a handful of pantry staples. Not only is it a treat for your tastebuds, but it’s also an excellent way to use up ripe bananas that might otherwise go to waste. Whether you’re planning a cozy weekend brunch or looking for a unique dessert for a gathering, this banana bread is sure to impress.
"This bread exceeded my expectations! Moist, rich, and with just the right kick of espresso. Perfect for my family’s brunch!" – A happy home baker.
Preparing Chocolate Espresso Banana Bread
Making this delectable bread is a straightforward process that involves simple mixing and measuring. Here’s how it comes together:
- Start by preparing your dry ingredients: Whisk together flour, cocoa powder, baking soda, kosher salt, and espresso powder in a bowl.
- Next, combine the wet ingredients: In a separate bowl, mix olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until well blended.
- Combine the two: Gradually incorporate the dry mixture into the wet mixture, taking care not to overmix. Then fold in the chocolate chips.
This recipe is forgiving; even if you’re a beginner, you’ll find success with these simple steps.
What you’ll need
Here’s your shopping list for Chocolate Espresso Banana Bread:
- 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 temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi-sweet chocolate chips + a few extra for the top
- 1 tbsp all-purpose flour (for dusting chocolate chips)
- ¼ banana (cut into 2 long thin slices)
- 1 tsp granulated sugar
Consider substituting with coconut oil or dairy-free yogurt for a twist if you wish to make it vegan-friendly!
Step-by-step instructions
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Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
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Mix your dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined.
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Combine your wet ingredients: In another bowl, mix the olive oil, brown sugar, granulated sugar, and eggs. Beat until smooth, then stir in the vanilla extract, sour cream, and mashed bananas.
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Incorporate the dry into the wet: Gradually add your dry ingredients to the wet mixture. Fold just until no floury bits remain. Be careful not to overmix!
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Add the chocolate chips: Sprinkle the dark and semi-sweet chocolate chips into the batter. Toss a little bit of flour with the chocolate chips to help suspend them in the batter, preventing them from sinking to the bottom.
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Pour into the loaf pan: Transfer the batter into your prepared loaf pan. Arrange the banana slices on top, sprinkle a teaspoon of sugar over the banana slices for caramelization, and top with a few extra chocolate chips.
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Bake: Place in the preheated oven and bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 55 minutes!
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Cool: Allow the bread to cool in the pan for about ten minutes before transferring it to a wire rack to cool completely.
Best ways to enjoy it
Chocolate Espresso Banana Bread is fantastic on its own, but there are so many ways to elevate your experience! Serve it warm with a pat of butter or a light drizzle of honey for an extra indulgent treat. Pair it with a scoop of vanilla ice cream or some whipped cream on top. For a brunch spread, serve alongside fresh fruits or a rich coffee to complement the espresso kick!
How to store
To keep your Chocolate Espresso Banana Bread fresh, store it wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and wrap each slice in plastic wrap before placing it in a freezer-safe bag. It can stay good in the freezer for up to 3 months. Just allow to thaw at room temperature or warm it in the microwave for a few seconds before serving!
Helpful cooking tips
- Banana ripeness: Choose ripe bananas with plenty of brown spots for maximum sweetness and flavor. If you don’t have ripe bananas, you can ripen them quickly by placing them in an oven at 300°F (about 148°C) for 15-20 minutes.
- Don’t overmix: To achieve that perfect moist texture, mix the batter just until combined. Overmixing can lead to dense bread.
- Testing for doneness: If the top of your bread is browning too quickly, cover it loosely with aluminum foil as it bakes.
Creative twists
Feeling adventurous? Here are some variations to consider:
- Nutty addition: Fold in some walnuts or pecans for extra crunch and flavor.
- Spice it up: Add a dash of cinnamon or nutmeg for added warmth.
- Zesty twist: Incorporate some orange or lemon zest to brighten the flavor profile.
Common questions
How long does it take to prepare this Chocolate Espresso Banana Bread?
Preparation takes about 15 minutes, and the baking time ranges from 55 to 70 minutes, depending on your oven and the moisture content of your bananas.
Can I substitute ingredients for dietary reasons?
Absolutely! You can use gluten-free flour to make it gluten-free, and coconut oil can replace olive oil. To make it dairy-free, consider using almond milk instead of sour cream.
Is there a best way to slice it?
For neat slices, use a serrated knife and let the bread cool completely before slicing. This avoids squished edges and gives you perfect pieces every time.
Now grab your ingredients and give this heavenly Chocolate Espresso Banana Bread a try—it’s bound to become a favorite in your household!
Chocolate Espresso Banana Bread
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
Wet Ingredients
- ½ cup olive oil Can substitute with coconut oil for a vegan option.
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 pieces eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream Can substitute with dairy-free yogurt.
- 1 cup ripe bananas (mashed) Use bananas with plenty of brown spots for maximum flavor.
Add-ins
- ½ cup dark chocolate chips Plus a few extras for topping.
- ½ cup semi-sweet chocolate chips Plus a few extras for topping.
- 1 tbsp all-purpose flour For dusting chocolate chips.
- ¼ piece banana (cut into 2 long thin slices)
- 1 tsp granulated sugar To sprinkle over banana slices.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined.
- In another bowl, mix the olive oil, brown sugar, granulated sugar, and eggs. Beat until smooth, then stir in the vanilla extract, sour cream, and mashed bananas.
- Gradually add your dry ingredients to the wet mixture. Fold just until no floury bits remain. Be careful not to overmix!
- Sprinkle the dark and semi-sweet chocolate chips into the batter. Toss a little bit of flour with the chocolate chips to help suspend them in the batter.
- Transfer the batter into your prepared loaf pan and arrange the banana slices on top. Sprinkle a teaspoon of sugar over the banana slices and top with a few extra chocolate chips.
- Place in the preheated oven and bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about ten minutes before transferring it to a wire rack to cool completely.
