Chocolate Espresso Banana Bread Recipe

Introduction

Chocolate Espresso Banana Bread is a decadent twist on a classic favorite, blending rich cocoa and bold espresso with ripe bananas. This moist, flavorful loaf is perfect for breakfast, dessert, or an afternoon treat.

Ingredients

• 1 ½ cups (192g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed light brown sugar
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, melted and slightly cooled
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 3 very ripe bananas, mashed (about 1 ½ cups)
• ¼ cup (60ml) buttermilk (or ¼ cup milk + 1 teaspoon lemon juice, let sit for 5 minutes)
• ½ cup (85g) chocolate chips (semi-sweet or dark), plus extra for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, cinnamon, and salt.
3. Step 3: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and espresso powder until smooth.
4. Step 4: Mash the ripe bananas in another bowl until mostly smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing for a tender crumb.
6. Step 6: Add the mashed bananas and buttermilk to the batter and stir until combined.
7. Step 7: Fold in the chocolate chips carefully, reserving some if you want to sprinkle on top.
8. Step 8: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle with extra chocolate chips if desired.
9. Step 9: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
10. Step 10: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• Use very ripe bananas for the best sweetness and moisture.
• Substitute buttermilk with milk and lemon juice if needed, letting it sit for at least 5 minutes before mixing.
• Add chopped nuts like walnuts or pecans for extra texture.
• For a stronger espresso flavor, dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of hot water before adding to the wet ingredients.
• Try using white or milk chocolate chips instead for a different twist.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to one week. To reheat, warm individual slices in the microwave for 15-20 seconds or in a low oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains xanthan gum or another binder to maintain the texture.

Can I freeze the banana bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Chocolate Espresso Banana Bread Recipe

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★★★★★

4.7 from 50 reviews

• Author: Cleo
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x

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Description

This rich and moist Chocolate Espresso Banana Bread combines the deep flavors of cocoa and espresso with sweet, ripe bananas for a perfect breakfast treat or an indulgent snack. Enhanced with chocolate chips and a hint of cinnamon, this loaf delivers a delightful balance of chocolate and coffee notes with every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups (192g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed light brown sugar
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Wet Ingredients

• ½ cup (113g) unsalted butter, melted and slightly cooled
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 3 very ripe bananas, mashed (about 1 ½ cups)
• ¼ cup (60ml) buttermilk (or ¼ cup milk + 1 teaspoon lemon juice, let sit for 5 minutes)

Add-ins

• ½ cup (85g) chocolate chips (semi-sweet or dark), plus extra for topping (optional)

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Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, ground cinnamon, and salt to evenly distribute all dry components.
3. Mix Wet Ingredients: In a separate bowl, whisk the melted butter, lightly beaten eggs, vanilla extract, and espresso powder until smooth and fully combined.
4. Mash Bananas: In another bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining for texture.
5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir gently until just combined; avoid overmixing to keep the bread tender.
6. Add Bananas and Buttermilk: Stir the mashed bananas and buttermilk into the batter until just incorporated.
7. Fold in Chocolate Chips: Gently fold in the chocolate chips, saving some to sprinkle on top if desired.
8. Pour Batter: Transfer the batter into the prepared loaf pan, spreading it evenly and topping with reserved chocolate chips if using.
9. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted into the loaf’s center comes out clean or with just a few moist crumbs attached.
10. Cool: Allow the banana bread to cool in the pan for 10-15 minutes, then remove and transfer it to a wire rack to cool completely before slicing and serving.

Notes

• For a dairy-free version, substitute butter with coconut oil and use a non-dairy milk alternative with lemon juice for buttermilk.
• Ripe bananas with brown spots yield the best sweetness and texture for the bread.
• Do not overmix the batter; overworking gluten can make the bread tough.
• You can add nuts like walnuts or pecans for extra crunch if desired.
• Store the banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate espresso banana bread, banana bread recipe, chocolate banana bread, espresso banana cake, moist banana bread, chocolate chip banana bread