Chocolate Espresso Banana Bread: The Ultimate Recipe

Name: Chocolate Espresso Banana Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup all-purpose flour; 0.25 cup cocoa powder; 1 teaspoon baking soda; 0.5 teaspoon kosher salt; 0.5 teaspoon espresso powder; 0.5 cup olive oil; 0.5 cup brown sugar; 0.5 cup granulated sugar; 2 count eggs (room temperature); 1 teaspoon vanilla extract; 0.5 cup sour cream; 1 cup ripe bananas (mashed); 0.5 cup dark chocolate chips; 0.5 cup semi-sweet chocolate chips; 1 tablespoon all-purpose flour (for dusting chocolate chips); 0.25 banana banana (2 long thin slices); 1 teaspoon granulated sugar

Introduction to Chocolate Espresso Banana Bread

If you’re searching for a delightful treat that combines the rich flavors of chocolate and espresso with the sweetness of ripe bananas, then look no further! This Chocolate Espresso Banana Bread is not only easy to make, but it also fills your kitchen with the most inviting aroma. Perfect for breakfast, an afternoon snack, or even a dessert, this moist banana bread brings a twist to the classic recipe. Let’s dive into the process of creating this indulgent loaf that will surely impress your family and friends.

A Personal Story Behind My Chocolate Espresso Banana Bread Journey

Growing up, my grandmother had a way of transforming overripe bananas into the most delicious banana bread. As I started experimenting in the kitchen, I added my own flair by introducing espresso and chocolate to the mix. The first time I baked it for my friends, they were blown away by the flavor combination. This recipe has been a staple in my home ever since, and I’m excited to share it with you!

What Makes This Chocolate Espresso Banana Bread Recipe Special?

What sets this recipe apart is the addition of espresso powder, which enhances the chocolate flavor without making it overly bitter. The olive oil keeps the bread moist while adding a subtle richness. This recipe also allows for flexibility with add-ins, so feel free to customize it with your favorite nuts or additional chocolate chips. Plus, it’s incredibly easy to make, making it perfect for bakers of all levels.

The Full Chocolate Espresso Banana Bread Recipe

Ingredients

1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon espresso powder
1/2 cup olive oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs (room temperature)
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup ripe bananas, mashed
1/2 cup dark chocolate chips + a few extra for the top
1/2 cup semi-sweet chocolate chips + a few extra for the top

1 tablespoon all-purpose flour for dusting chocolate chips
Optional: 1/4 banana (2 long thin slices off of a banana)
Optional: 1 teaspoon granulated sugar

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan and gather all your ingredients.

In a medium bowl, whisk together all the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
In another medium-sized bowl, using an electric hand mixer or a stand mixer with the paddle attachment, mix the olive oil, brown sugar, and granulated sugar until smooth.
Add the eggs one at a time, mixing just until incorporated and scraping down the sides of the bowl after each addition.

Add the vanilla extract and sour cream, then mix until fully incorporated.
In a separate bowl, mash the bananas and fold them into the wet mixture.
Gently fold the dry ingredients into the wet mixture until almost fully incorporated. It’s okay if there are a few flour streaks; do not overmix.

Set aside a handful of chocolate chips for sprinkling over the batter. Dredge the remaining chocolate chips in flour, shake off excess flour, and fold them into the batter.
Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top.
Optional: Place the two thin slices of banana lengthwise over the top of the batter and press down slightly.

Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick comes out clean or with only a few crumbs. Remove from the oven.
Optional: Sprinkle the remaining teaspoon of granulated sugar over the banana slices and brulee with a kitchen torch until the sugar is melted and slightly crisp.
Allow the bread to cool for 20 minutes before transferring it out of the pan to cool completely to room temperature. Slice, serve, and enjoy!

Serving Suggestions and Variations for Chocolate Espresso Banana Bread

This Chocolate Espresso Banana Bread can be enjoyed warm, straight from the oven, or cooled to room temperature. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. You can also toast slices and spread a bit of butter on top for a delicious breakfast treat. For variations, feel free to add nuts like walnuts or pecans for extra crunch, or substitute some of the chocolate chips with peanut butter chips for a unique flavor twist.

Frequently Asked Questions About Chocolate Espresso Banana Bread

Can I use frozen bananas for this recipe?
Yes! Just make sure to thaw and drain any excess moisture from the bananas before mashing them.
How do I store the banana bread?
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this banana bread?
Absolutely! Wrap it tightly in plastic wrap and then in foil to freeze. It can be stored for up to 3 months. Thaw overnight in the refrigerator before serving.
Is there a gluten-free option?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, and the recipe should still turn out well.