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Chocolate Espresso Banana Bread

Decadent Chocolate Espresso Banana Bread for Ultimate Indulgence

This Chocolate Espresso Banana Bread combines rich chocolate and espresso for an indulgent treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 2 cups All Purpose Flour Whole wheat flour may change texture.
  • 0.75 cups Cocoa Powder No substitutions recommended.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 0.5 teaspoon Kosher Salt Regular salt can be substituted.
  • 1 tablespoon Espresso Powder Instant coffee can be used as a substitute.
  • 0.5 cups Olive Oil Can be replaced with melted butter.
  • 0.5 cups Brown Sugar Light brown sugar is preferable.
  • 0.5 cups Granulated Sugar Coconut sugar can be used.
  • 2 large Eggs Unsweetened applesauce can substitute for vegan.
  • 1 teaspoon Vanilla Extract Homemade vanilla can be an alternative.
  • 0.5 cups Sour Cream Greek yogurt can replace in equal amounts.
  • 3 medium Ripe Bananas Frozen bananas work well if thawed.
  • 1 cups Dark & Semi-Sweet Chocolate Chips Use your favorite chocolate chips.
Optional Topping
  • 1 medium Banana Slices For caramelization on top.
  • 2 tablespoons Granulated Sugar For aesthetic touch.

Equipment

  • Loaf pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan with olive oil or non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder.
  3. In a large mixing bowl, combine olive oil and both sugars. Beat on medium speed until smooth.
  4. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and sour cream.
  5. Mash ripe bananas in a separate bowl and fold into the wet mixture until just combined.
  6. Gradually fold dry ingredients into the wet mixture using a spatula until no traces of flour remain.
  7. Dust chocolate chips lightly with flour and fold into the batter. Reserve some chips for topping.
  8. Pour the batter into the prepared loaf pan, smoothing the top. Arrange reserved chips and banana slices on top.
  9. Bake for 55 to 65 minutes, checking doneness with a toothpick.
  10. Allow to cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Notes

Avoid overmixing to keep the bread light and tender. Store tightly wrapped for freshness.

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