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Chocolate Espresso Banana Bread

Irresistible Chocolate Espresso Banana Bread for Your Cravings

This Chocolate Espresso Banana Bread combines rich chocolate and bananas for an irresistible treat that satisfies cravings.
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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: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • 3/4 cup Cocoa Powder Use unsweetened
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt Fine sea salt can be used
  • 1 tablespoon Espresso Powder Instant coffee powder can be used
  • 1/2 cup Olive Oil Can substitute with vegetable or coconut oil
  • 1 cup Brown Sugar Light or dark brown sugar can be used
  • 1/2 cup Granulated Sugar Adjust according to preference
  • 2 large Eggs Substitutes include flax eggs or applesauce
  • 1 teaspoon Vanilla Extract Pure vanilla extract preferred
  • 1/2 cup Sour Cream Can be replaced with Greek or non-dairy yogurt
  • 3 Ripe Bananas Very ripe; frozen bananas work well if thawed
  • 1/2 cup Dark Chocolate Chips
  • 1/2 cup Semi-Sweet Chocolate Chips
For Topping
  • 2 tablespoons Granulated Sugar Optional for caramelization

Equipment

  • 9x5 inch loaf pan
  • Medium mixing bowl
  • Stand mixer

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 flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a stand mixer, combine oil and sugars; beat until smooth, then add eggs, vanilla, sour cream, and mashed bananas.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Dust chocolate chips with flour and fold them into the batter, reserving some for the top.
  6. Pour the batter into the loaf pan, smooth the top, and sprinkle reserved chocolate chips and banana slices on top.
  7. Bake for 55-65 minutes; check with a toothpick for doneness.
  8. Cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Allow the bread to cool completely before slicing for the best texture and flavor.

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