why make this recipe
Chocolate Espresso Banana Bread is a delightful and rich treat that combines the classic flavors of banana bread with the bold taste of chocolate and espresso. This recipe is perfect for breakfast, dessert, or a snack. It’s easy to make and brings a comforting smell to your kitchen. The combination of ripe bananas, dark chocolate, and a hint of coffee creates a deliciously moist bread that everyone will love.
how to make Chocolate Espresso Banana Bread
Making this Chocolate Espresso Banana Bread is simple. You will start by measuring out your dry and wet ingredients separately before combining them. This method ensures that your bread turns out light and fluffy. Follow these steps to create this tasty treat.
Ingredients
- 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 (2 long, thin slices off of a banana)
- 1 tsp granulated sugar
Directions
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Mixing the dry ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this aside.
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Mixing the wet ingredients: In another bowl, mix the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until well combined.
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Mixing the dry into the wet: Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix. Fold in the dark and semi-sweet chocolate chips that have been dusted with a bit of all-purpose flour. This helps keep the chocolate chips from sinking to the bottom.
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Pour the batter into a greased loaf pan. Place the thin banana slices on top and sprinkle with granulated sugar and a few extra chocolate chips for decoration.
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Bake in a preheated oven at 350°F (175°C) for about 55-60 minutes or until a toothpick inserted into the center comes out clean.
how to serve Chocolate Espresso Banana Bread
You can serve Chocolate Espresso Banana Bread warm, at room temperature, or even chilled. It’s fantastic on its own, but you can also enjoy it with a spread of butter or cream cheese for extra indulgence. Pair it with a cup of coffee or tea for an added treat.
how to store Chocolate Espresso Banana Bread
Once your bread is cooled, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Wrap the bread well and store it in an airtight container in the freezer for up to 3 months. Simply thaw it in the fridge when you’re ready to enjoy it again.
tips to make Chocolate Espresso Banana Bread
- Use very ripe bananas for more flavor and moisture.
- If you don’t have espresso powder, you can omit it or use instant coffee instead.
- Don’t overmix the batter once you combine wet and dry ingredients. This can make the bread tough.
- Sprinkle a bit of flour on the chocolate chips before folding them into the batter to prevent them from sinking.
variation
You can switch up the flavors by adding nuts like walnuts or pecans for added crunch. You can also use different types of chocolate chips, such as milk chocolate, for a sweeter flavor.
FAQs
Q: Can I make this recipe without eggs?
A: Yes, you can substitute the eggs with a flaxseed meal or applesauce for a vegan option.
Q: Is there a way to make this bread healthier?
A: You can replace some of the all-purpose flour with whole wheat flour and use less sugar or substitute it with honey or maple syrup.
Q: Can I add other flavors to this bread?
A: Yes, you can add spices such as cinnamon or nutmeg, or even some nuts or dried fruits to enhance the flavor.
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
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 pieces eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
Chocolate Chips and Toppings
- ½ cup dark chocolate chips plus a few extra for the top
- ½ cup semi-sweet chocolate chips plus a few extra for the top
- 1 tbsp all-purpose flour for dusting chocolate chips
- ¼ banana 2 long, thin slices off of a banana
- 1 tsp granulated sugar
Instructions
Preparation
- In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this aside.
- In another bowl, mix the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until well combined.
- Gradually add the dry mixture to the wet mixture. Stir gently until just combined, being careful not to overmix.
- Fold in the dark and semi-sweet chocolate chips that have been dusted with a bit of all-purpose flour.
- Pour the batter into a greased loaf pan. Place the thin banana slices on top and sprinkle with granulated sugar and a few extra chocolate chips for decoration.
Baking
- Bake in a preheated oven at 350°F (175°C) for about 55-60 minutes or until a toothpick inserted into the center comes out clean.
