Chocolate Espresso Banana Bread Recipe

Introduction

This Chocolate Espresso Banana Bread is a decadent twist on a classic favorite. Combining rich cocoa, a hint of espresso, and ripe bananas, it offers deep flavor with a moist, tender crumb. Perfect for breakfast, snacks, or dessert.

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 off of a banana)
• 1 tsp granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
3. Step 3: In a separate medium bowl, use a hand mixer or stand mixer fitted with the paddle attachment to mix the olive oil, brown sugar, and granulated sugar until smooth.
4. Step 4: Add the eggs one at a time, scraping down the bowl sides after each addition, mixing just until incorporated.
5. Step 5: Mix in the vanilla extract and sour cream until combined.
6. Step 6: Mash the bananas and fold them gently into the wet mixture.
7. Step 7: Fold the dry ingredients into the wet mixture just until almost combined; it’s okay if a few flour streaks remain.
8. Step 8: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in 1 tablespoon of flour, shake off excess, then fold them into the batter.
9. Step 9: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top.
10. Step 10: Optionally, place the two thin banana slices lengthwise on top of the batter and press down lightly.
11. Step 11: Bake 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 the oven.
12. Step 12: Optionally, sprinkle 1 teaspoon of granulated sugar over the banana slices and use a kitchen torch to brulee until the sugar melts and lightly crisps, turning dark brown.
13. Step 13: Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely to room temperature before slicing.

Tips & Variations

• For a nutty crunch, add ½ cup chopped walnuts or pecans into the batter with the chocolate chips.
• If you don’t have espresso powder, you can substitute with 1 teaspoon of instant coffee granules.
• Use ripe but firm bananas to ensure the bread isn’t too watery.
• For a richer flavor, swap olive oil for melted butter.
• Try adding a pinch of cinnamon or chili powder for a warm or spicy note.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute olive oil with vegetable oil, canola oil, or melted coconut oil. Each will slightly change the flavor and texture but will still yield a moist bread.

Why is espresso powder included in the recipe?

The espresso powder enhances the chocolate flavor without adding a strong coffee taste. It deepens the richness and balance of the cocoa in the bread.

Chocolate Espresso Banana Bread Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

A rich and moist Chocolate Espresso Banana Bread combining the deep flavors of cocoa and espresso with ripe bananas and a blend of dark and semi-sweet chocolate chips. This loaf is perfect for breakfast or a decadent snack, accented by an optional brûlée banana slice topping.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert, Snack, Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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
• 2 eggs (room temp)
• 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)

Optional Topping

• ¼ banana (2 long thin slices off of a banana)
• 1 tsp granulated sugar

Instructions

1. Mixing the dry ingredients: In a medium bowl, whisk together all the dry ingredients including flour, cocoa powder, baking soda, kosher salt, and espresso powder until evenly combined. Set aside.
2. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking and gather all ingredients.
3. Mixing the wet ingredients: Using an electric hand mixer or stand mixer fitted with a paddle attachment, blend the olive oil with brown and granulated sugars until smooth and well combined.
4. Incorporate eggs: Add eggs one at a time, mixing after each addition and scraping down the sides of the bowl to ensure uniform mixing without overbeating.
5. Add vanilla and sour cream: Mix in the vanilla extract and sour cream until fully incorporated, creating a creamy wet mixture.
6. Add mashed bananas: Mash the ripe bananas well and gently fold them into the wet mixture until evenly distributed.
7. Combine wet and dry: Carefully fold the dry ingredients into the wet mixture just until nearly combined; some flour streaks remaining is acceptable to avoid overmixing.
8. Prepare chocolate chips: Reserve a handful of chocolate chips for topping. Toss the remaining chips with 1 tablespoon of flour to prevent sinking and fold them evenly into the batter.
9. Transfer batter: Pour the batter into the greased loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips evenly over the top of the batter.
10. Optional banana topping: Place two long thin slices of banana lengthwise on top of the batter, pressing down gently to adhere.
11. Bake: Bake in preheated oven at 350°F for 55 to 65 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
12. Optional brûlée topping: Sprinkle 1 teaspoon of granulated sugar over the banana slices and use a kitchen torch to caramelize the sugar until it forms a dark, crisp layer.
13. Cool: Allow the bread to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely to room temperature.
14. Serve: Slice, serve, and enjoy the delicious chocolate espresso banana bread!

Notes

• Using room temperature eggs helps the batter mix more evenly.
• Dusting chocolate chips with flour prevents them from sinking to the bottom of the loaf.
• The banana slices and brûlée sugar topping are optional but add a nice visual touch and extra flavor contrast.
• Do not overmix the batter once dry ingredients are added to maintain a moist and tender crumb.
• The bread can be stored wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Chocolate Banana Bread, Espresso Banana Bread, Chocolate Espresso Bread, Moist Banana Bread, Chocolate Chip Bread