Chocolate Espresso Banana Bread Recipe

Introduction

This Chocolate Espresso Banana Bread is a rich, moist twist on a classic favorite, combining the deep flavors of cocoa and espresso with ripe bananas. Studded with dark and semi-sweet chocolate chips, it’s perfect for breakfast or an indulgent snack.

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 temperature)
• 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)
• 1 tsp granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F and grease a loaf pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
2. Step 2: In a separate medium bowl, beat olive oil, brown sugar, and granulated sugar with an electric mixer until smooth. Add eggs one at a time, mixing just until incorporated after each addition.
3. Step 3: Stir in vanilla extract and sour cream until combined. Fold mashed bananas into the mixture.
4. Step 4: Lightly dust the chocolate chips with the tablespoon of flour, shaking off any excess. Reserve a handful of chocolate chips for topping, then fold the rest into the batter.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, mixing until just almost combined. A few streaks of flour are okay.
6. Step 6: Pour the batter into the prepared loaf pan. Sprinkle reserved chocolate chips evenly over the top.
7. Step 7: Optional – Place the two thin banana slices lengthwise on top of the batter and press down slightly.
8. Step 8: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Remove from oven.
9. Step 9: Optional – Sprinkle the banana slices with granulated sugar and use a kitchen torch to brulee until the sugar is melted and crisp.
10. Step 10: Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.

Tips & Variations

• Use ripe, spotted bananas for the best natural sweetness and moisture.
• Substitute olive oil with melted butter for a richer flavor.
• Add chopped nuts such as walnuts or pecans for extra crunch.
• If you prefer less espresso flavor, reduce the espresso powder to ¼ teaspoon.

Storage

Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee powder can be used as a substitute, but start with half the amount and adjust to taste, as it can be more bitter.

Can I make this bread vegan?

To make this recipe vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and substitute sour cream with a plant-based yogurt or sour cream alternative.

Chocolate Espresso Banana Bread Recipe

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★★★★★

4.8 from 57 reviews

This decadent Chocolate Espresso Banana Bread combines the rich flavors of cocoa and espresso with sweet, ripe bananas for a moist and flavorful loaf. Enhanced with a mix of dark and semi-sweet chocolate chips and finished with caramelized banana slices on top, this banana bread is perfect for breakfast, a snack, or dessert.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (plus 1 tsp for topping)
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup ripe bananas (mashed)

Chocolate Chips

• 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)

Topping

• ¼ banana (2 long thin slices off of a banana)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan to prevent sticking and gather all ingredients for easy access.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this mixture aside.
3. Mix Wet Ingredients: Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the olive oil with both the brown sugar and granulated sugar until smooth. Add eggs one at a time, scraping down the bowl between additions, mixing until just incorporated. Then add vanilla extract and sour cream, mixing again until combined.
4. Add Bananas: Mash the ripe bananas well and fold them gently into the wet mixture until evenly distributed.
5. Combine Dry and Wet: Carefully fold the dry ingredients into the wet ingredients until almost fully incorporated. It’s okay if a few streaks of flour remain for better texture.
6. Prepare Chocolate Chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in 1 tablespoon of flour to prevent sinking, shake off excess, then fold them into the batter.
7. Transfer to Pan and Top: Pour the batter into the greased loaf pan, spreading evenly. Sprinkle the reserved chocolate chips on top. Optionally, place the two thin banana slices lengthwise on top of the batter and press lightly.
8. Bake the Bread: Bake in the oven at 350°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove from oven.
9. Optional Caramelize Bananas: Sprinkle the reserved 1 teaspoon of granulated sugar over the banana slices and use a kitchen torch to caramelize until the sugar melts and forms a crisp, dark brown layer.
10. Cool and Serve: Let the banana bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely to room temperature. Slice, serve, and enjoy!

Notes

• Using room temperature eggs helps the batter mix more evenly.
• Dusting the chocolate chips with flour prevents them from sinking to the bottom during baking.
• If you don’t have a kitchen torch, you can skip the caramelizing step or place the bread briefly under a broiler, watching closely.
• For extra espresso flavor, adjust espresso powder to taste but avoid overpowering the banana flavor.
• Loaf can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
• Slice the bread when fully cooled to ensure clean cuts and prevent crumbling.

Keywords: chocolate banana bread, espresso banana bread, chocolate espresso bread, baked banana dessert, chocolate chip banana loaf