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Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread for Ultimate Guilt-Free Indulgence

A delightful Chocolate Espresso Banana Bread that combines chocolate and espresso with ripe bananas for a moist, indulgent treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour consider substituting with whole wheat flour for added fiber
  • 0.75 cups cocoa powder opt for high-quality cocoa for the best taste
  • 1 teaspoon baking soda use fresh baking soda for proper rising
  • 0.5 teaspoon kosher salt regular salt can be used but adjust quantity
  • 2 tablespoons espresso powder instant coffee is a substitute but may alter flavor
  • 0.5 cups olive oil can be replaced with vegetable oil or melted butter
  • 0.5 cups brown sugar light or dark brown sugar works well
  • 0.5 cups granulated sugar feel free to reduce for a less sweet loaf
  • 2 large eggs for a vegan option, try flax eggs or applesauce
  • 1 teaspoon vanilla extract ensure it's pure for the finest result
  • 0.5 cups sour cream Greek yogurt is a suitable alternative
  • 3 large ripe bananas fresh or defrosted frozen bananas are great
  • 1 cups dark chocolate chips semi-sweet chocolate chips can be substituted
Optional Toppings
  • 1 large banana slices brulee them with granulated sugar for added texture and flavor
  • 0.25 cups granulated sugar sprinkle atop for a delightful bruleed finish

Equipment

  • loaf pan
  • Stand Mixer
  • mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. Combine olive oil, brown sugar, and granulated sugar in a stand mixer and mix on medium speed until smooth and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract and sour cream. Fold in mashed bananas.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  6. Dredge dark chocolate chips in flour and fold into the batter. Reserve some for topping.
  7. Pour the batter into the loaf pan and sprinkle with remaining chocolate chips and optional banana slices.
  8. Bake for 55 to 65 minutes, checking for doneness with a toothpick.
  9. Remove from oven, let it cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store wrapped in plastic wrap for up to 3 days at room temperature or refrigerate for up to 5 days. Freeze slices for up to 3 months.

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