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.

Ingredients

Scale

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)

Instructions

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.
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.
Mix Wet Ingredients: In a separate bowl, whisk the melted butter, lightly beaten eggs, vanilla extract, and espresso powder until smooth and fully combined.
Mash Bananas: In another bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining for texture.
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.
Add Bananas and Buttermilk: Stir the mashed bananas and buttermilk into the batter until just incorporated.
Fold in Chocolate Chips: Gently fold in the chocolate chips, saving some to sprinkle on top if desired.
Pour Batter: Transfer the batter into the prepared loaf pan, spreading it evenly and topping with reserved chocolate chips if using.
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.
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