Description
Chocolate Espresso Banana Bread is an irresistible symphony of flavors, elevating classic banana bread with rich chocolate and robust espresso. It’s incredibly moist, tender, and perfectly balances sweetness with deep coffee and chocolate notes, making it a perfect treat for any time of day.
Ingredients
Scale
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon instant espresso powder
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
- ½ cup dark chocolate chips
- ½ cup semi-sweet chocolate chips
- 1 tablespoon all-purpose flour (for dusting chocolate chips)
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring or lining with parchment paper. In a medium bowl, whisk together 1 cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt.
- Dissolve ½ teaspoon instant espresso powder in 1 tablespoon hot water; let cool. In a large bowl, mash 1 cup ripe bananas. Stir in ½ cup brown sugar and ½ cup granulated sugar until combined. Add 2 room temperature eggs, ½ cup olive oil, 1 teaspoon vanilla extract, ½ cup sour cream, and the cooled espresso mixture. Whisk until smooth and well combined.
- Pour the dry ingredients into the wet mixture. Gently fold with a spatula until just combined; do not overmix. In a separate small bowl, toss ½ cup dark chocolate chips and ½ cup semi-sweet chocolate chips with 1 tablespoon all-purpose flour (for dusting) to prevent sinking. Gently fold the floured chocolate chips into the batter.
- Transfer the batter to the prepared loaf pan. Bake for 55-70 minutes at 350°F (175°C), or until a wooden skewer inserted into the center comes out clean. Rotate the pan 180 degrees around the 45-minute mark for even baking. If the top browns too quickly, tent it loosely with aluminum foil.
- Once baked, remove the pan from the oven and let the banana bread cool in the pan on a wire rack for 15-20 minutes. Then, carefully lift the loaf out of the pan and transfer it directly to the wire rack to cool completely before slicing and serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Chocolate Espresso Banana Bread, Banana Bread Recipe, Chocolate Recipe, Dessert