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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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/chocolate-espresso-banana-bread-recipe/