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Chocolate Espresso Banana Bread Recipe

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★★★★★

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.

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
  • 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

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