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Chocolate Espresso Banana Bread

Decadent Chocolate Espresso Banana Bread for Cozy Evenings

This Chocolate Espresso Banana Bread combines sweet bananas, rich chocolate, and espresso for a moist and tender treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour or gluten-free flour
  • 0.5 cup cocoa powder Dutch-process for mild taste
  • 1 teaspoon baking soda ensure freshness
  • 0.5 teaspoon kosher salt or regular salt
  • 1 tablespoon espresso powder or instant coffee
  • 0.5 cup olive oil or vegetable oil
  • 1 cup brown sugar light or dark depending on preference
  • 0.5 cup granulated sugar can be reduced for less sweetness
  • 2 large eggs or flax eggs for vegan
  • 1 teaspoon vanilla extract pure for best flavor
  • 0.5 cup sour cream or Greek yogurt
  • 2-3 medium ripe bananas mashed, about 1 cup
  • 0.5 cup dark chocolate chips or semi-sweet chips
  • 1 cup semi-sweet chocolate chips mix types for flavor
  • 1 tablespoon flour for dusting chocolate chips
  • optional granulated sugar for topping

Equipment

  • loaf pan
  • oven
  • Mixing bowls
  • Stand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder.
  3. In a stand mixer, beat olive oil, brown sugar, and granulated sugar until creamy. Add eggs one at a time, then mix in vanilla and sour cream.
  4. Mash ripe bananas until smooth, then fold into the wet ingredients until evenly distributed.
  5. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
  6. Dredge chocolate chips in flour and fold into the batter. Pour into the prepared loaf pan.
  7. Bake for 55-65 minutes, checking with a toothpick for doneness.
  8. Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Store at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.

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