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Chocolate Espresso Banana Bread

Moist Chocolate Espresso Banana Bread to Satisfy Your Cravings

This moist Chocolate Espresso Banana Bread combines rich chocolate and ripe bananas, creating a delightful dessert that's easily customizable.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cups All-Purpose Flour Consider gluten-free 1:1 baking flour if needed.
  • 1/2 cups Cocoa Powder Adds deep chocolate flavor.
  • 1 teaspoons Baking Soda Leavens the bread.
  • 1/2 teaspoons Kosher Salt Enhances flavor.
  • 1 tablespoons Espresso Powder Intensifies chocolate flavor.
  • 1/2 cups Olive Oil Can be swapped with vegetable oil.
  • 1 cups Brown Sugar Light brown recommended.
  • 1/2 cups Granulated Sugar For sweetness.
  • 2 Eggs Can be replaced with applesauce or aquafaba.
  • 1 teaspoons Vanilla Extract Enhances sweetness.
  • 1/2 cups Sour Cream Greek yogurt can be substituted.
  • 3 Ripe Bananas (mashed) Adds natural sweetness.
  • 1 cups Dark and Semi-Sweet Chocolate Chips Coat in flour before adding.
Optional Topping
  • 1 Banana Slices For garnish.

Equipment

  • Loaf Pan
  • mixing bowl
  • Stand Mixer

Method
 

Preparing the Bread
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a stand mixer, blend olive oil with brown and granulated sugar until smooth.
  4. Add eggs one at a time, mixing well after each, then incorporate vanilla and sour cream.
  5. Fold in the mashed bananas until well combined.
  6. Gradually mix the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the chocolate chips, reserving some for topping.
  8. Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top.
  9. Bake for 55-65 minutes, checking for doneness with a toothpick.
  10. Allow to cool for 20 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 10mg

Notes

Store wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices for up to 3 months.

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