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Chocolate Espresso Banana Bread

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3.9 from 24 reviews

This Chocolate Espresso Banana Bread combines rich chocolate flavor with a subtle hint of banana and espresso, enhanced by melty chocolate chips throughout. It’s a moist, indulgent treat perfect for dessert or a comforting snack, delivering a delightful balance of sweetness and a touch of bitterness from the espresso powder.

Ingredients

Scale

Dry Ingredients

  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon espresso powder

Wet Ingredients

  • ½ cup olive oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup ripe bananas, mashed

Add-Ins

  • ½ cup dark chocolate chips + a few extra for topping
  • ½ cup semi-sweet chocolate chips + a few extra for topping
  • 1 tablespoon all purpose flour (for dusting chocolate chips)

Optional Topping

  • ¼ banana (2 long thin slices)
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a loaf pan thoroughly and gather all ingredients for easy access.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
  3. Mix Wet Ingredients: In a separate medium bowl, use an electric hand mixer or standing mixer with paddle attachment to blend the olive oil with both brown and granulated sugars just until the mixture is smooth.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure even mixing. Mix until just incorporated.
  5. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until fully combined, creating a smooth batter base.
  6. Add Bananas: Fold in the mashed ripe bananas gently to incorporate without overmixing.
  7. Combine Dry and Wet: Gradually fold the whisked dry ingredients into the wet mixture just until the batter is almost fully incorporated; a few streaks of flour are acceptable.
  8. Add Chocolate Chips: Dust the majority of the chocolate chips with the tablespoon of flour, shaking off the excess, then fold these into the batter to prevent sinking. Set aside a few chocolate chips to sprinkle on top.
  9. Fill Pan and Add Toppings: Pour the batter into the greased loaf pan. Evenly sprinkle the reserved chocolate chips over the batter’s surface. Optionally, place 2 thin, lengthwise banana slices on top, pressing lightly to embed them.
  10. Bake: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Optional Brûlée: If using banana slices on top, sprinkle 1 teaspoon of granulated sugar over them and carefully caramelize with a kitchen torch until the sugar melts and forms a crisp, darkened crust.
  12. Cool: Allow the banana bread to rest in the pan for 20 minutes, then transfer to a wire rack to cool completely to room temperature before slicing and serving. Enjoy!

Notes

  • Placing banana slices on top of the bread before baking is optional and adds a decorative touch with subtle extra sweetness when brûléed.
  • Do not overbake the banana bread; check doneness with a toothpick for a moist, tender loaf.
  • Let the bread cool fully before slicing to ensure clean cuts and better texture.
  • The espresso powder enhances the chocolate flavor without making the bread taste like coffee.
  • Dusting chocolate chips with flour prevents them from sinking to the bottom during baking.

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