Ingredients
Method
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.
Nutrition
Notes
You can serve Chocolate Espresso Banana Bread warm, at room temperature, or chilled. It's fantastic on its own or with butter or cream cheese. Pair with coffee or tea for an indulgent treat. Store cooled bread tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.
