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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!

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

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.

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