Chocolate Espresso Banana Bread

Why You’ll Love Chocolate Espresso Banana Bread Recipe

If you love banana bread, chocolate, and coffee, then this recipe is an absolute must-try! The combination of ripe bananas, melted chocolate, and the subtle bitterness of espresso creates an irresistible flavor profile. The result is a moist and tender loaf with a rich, indulgent taste, perfect for any time of the day. Whether you’re an espresso lover or a chocolate enthusiast, this banana bread is a perfect treat to enjoy with a hot cup of coffee or tea. It’s easy to make, and the aroma alone will fill your kitchen with anticipation.

Ingredients

• 3 ripe bananas, mashed

• 2 eggs

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp instant espresso powder

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ cup cocoa powder

• 1 cup semi-sweet chocolate chips

• Optional: ½ cup chopped walnuts or pecans (for added crunch)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. In a large bowl, mash the ripe bananas with a fork or potato masher until smooth, leaving a few small lumps for texture.

3. Stir in the eggs, melted butter, granulated sugar, and vanilla extract into the mashed bananas until well combined.

4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder.

5. Gradually add the dry ingredients to the banana mixture, stirring just until combined. Be careful not to overmix.

6. Fold in the chocolate chips and optional nuts, ensuring they are evenly distributed throughout the batter.

7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent the bread with aluminum foil and continue baking until done.

9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 10-12 slices

• Total Time: 1 hour 15 minutes

Variations

• Dairy-free: Substitute the butter with coconut oil or a plant-based butter, and use a dairy-free chocolate chip for a completely dairy-free option.

• Nutty: Add chopped walnuts, pecans, or hazelnuts to the batter for added texture and flavor.

• Double chocolate: For extra chocolate flavor, try adding a ¼ cup of chocolate syrup or melted chocolate to the batter.

• Spices: For a warm, spiced twist, add a ½ teaspoon of cinnamon or nutmeg to the dry ingredients.

Storage/Reheating

• Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and store it in the fridge for up to 1 week.

• Freezing: To freeze, slice the banana bread and wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, thaw at room temperature or microwave for 20-30 seconds.

FAQs

1. Can I use regular coffee instead of espresso powder?

Yes, you can substitute instant espresso powder with brewed coffee, but espresso powder gives a more concentrated coffee flavor that blends well into the bread. If you use brewed coffee, reduce the liquid in the recipe slightly.

2. Can I use whole wheat flour in place of all-purpose flour?

Yes, you can substitute whole wheat flour for a heartier option, but the texture will be denser. If you’re using whole wheat flour, you might want to add a bit more liquid to the batter.

3. Is it necessary to add nuts to this recipe?

No, adding nuts is optional, but they provide a nice crunch and additional flavor. Feel free to skip them or substitute with another type of nut or even chocolate chunks.

4. Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips will work perfectly in this recipe and can add a slightly more intense chocolate flavor, which pairs well with the coffee and banana.

5. How do I know when my banana bread is done?

Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If there’s wet batter, it needs more time.

6. Can I double this recipe?

Yes, you can double this recipe to make two loaves. Just be sure to adjust the baking time accordingly, as larger quantities may require a bit more time in the oven.

7. Can I add more banana to the recipe?

You can add an extra banana for a more intense banana flavor, but be aware that this will make the batter slightly more moist. If you do, you may need to increase the flour slightly to compensate.

8. How do I keep the top of my banana bread from getting too brown?

If the top of the bread is getting too brown before it’s fully cooked, cover it loosely with aluminum foil and continue baking until done. This will prevent overbrowning while ensuring the bread cooks all the way through.

9. Can I make this banana bread without the cocoa powder?

Yes, if you prefer a non-chocolate version, simply leave out the cocoa powder. You’ll have a delicious banana bread with a subtle espresso flavor.

10. How can I make this banana bread more flavorful?

You can increase the amount of espresso powder or add spices like cinnamon, nutmeg, or a splash of vanilla extract to enhance the flavor even more.

Conclusion

Chocolate espresso banana bread is a perfect treat for any occasion, offering the right amount of indulgence without being overly sweet. The rich chocolate and bold espresso flavors pair beautifully with the natural sweetness of bananas, creating a moist, tender loaf that’s ideal for breakfast, dessert, or an afternoon snack. It’s a simple yet decadent way to enjoy your favorite flavors in a whole new way!

Chocolate Espresso Banana Bread

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This Chocolate Espresso Banana Bread combines the rich flavors of dark chocolate, aromatic espresso, and sweet ripe bananas into a moist, decadent loaf. Perfect for breakfast, dessert, or as a special treat, this easy-to-make banana bread is a delicious twist on the classic recipe. A must-try for coffee lovers and chocolate enthusiasts!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the banana bread:
• 2 to 3 ripe bananas, mashed (about 1 ½ cups)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 tbsp instant espresso powder (or coffee granules)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• ½ cup sour cream or plain yogurt
• ½ cup dark chocolate chips (plus extra for topping, if desired)
• Optional:
• Chopped walnuts or pecans for extra crunch

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Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. Prepare the dry ingredients:
   In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
3. Mash the bananas:
   In a separate large bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, and softened butter, and mix until creamy.
4. Add the wet ingredients:
   Beat in the eggs, one at a time, followed by the vanilla extract and sour cream (or yogurt). Mix until smooth and fully incorporated.
5. Combine dry and wet ingredients:
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
6. Add chocolate chips:
   Gently fold in the dark chocolate chips (and optional nuts if using).
7. Bake the banana bread:
   Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle extra chocolate chips on top if desired. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the bread starts to brown too quickly, you can tent it with foil halfway through baking.
8. Cool and serve:
   Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

• Bananas: For the best flavor, use very ripe bananas. The riper the bananas, the sweeter and more flavorful the bread will be.
• Espresso: Instant espresso powder gives a subtle coffee flavor that enhances the chocolate. If you prefer a milder flavor, you can reduce the amount of espresso powder to 1 ½ teaspoons.
• Storage: Store the banana bread at room temperature for up to 3 days. It can also be frozen for up to 3 months.