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Delicious Chocolate Espresso Banana Bread loaf with chocolate chunks and bananas

Chocolate Espresso Banana Bread

A rich and moist banana bread that combines deep chocolate, a hint of espresso, and ripe bananas for a delicious quick-bake treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp instant espresso powder
  • 1/2 cup mild-flavored olive oil Can use neutral vegetable oil or light olive oil as a substitute.
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 pieces eggs, room temperature Using room-temperature eggs improves emulsification.
  • 1 tsp vanilla extract
  • 1/2 cup plain sour cream Can substitute with plain Greek yogurt for a tangier loaf.
  • 1 cup ripe bananas, mashed About 2 medium bananas.
  • 1/2 cup dark chocolate chips Plus a few extra for the top.
  • 1/2 cup semi-sweet chocolate chips Plus a few extra for the top.
  • 1 tbsp all purpose flour To toss with chips so they don’t sink.
  • 1/4 piece banana, cut into two long thin slices for the top
  • 1 tsp granulated sugar To sprinkle on top banana slices for light caramelization.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
  3. Toss the dark and semi-sweet chocolate chips with 1 tablespoon of flour to help them stay suspended in the batter. Shake off any excess flour.
  4. In a large bowl, whisk the olive oil with the brown sugar and granulated sugar until combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla.
  5. Fold the sour cream and mashed bananas into the wet mixture until incorporated.
  6. Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined.
  7. Fold in the floured chocolate chips and scrape the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top and place the sliced banana.
Baking
  1. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil if browning too quickly.
  2. Allow the loaf to cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 12g

Notes

For dairy-free version, swap the sour cream for a soy or coconut yogurt and use dairy-free chocolate chips. Store wrapped tightly or in an airtight container; refrigerate for up to 1 week or freeze for up to 3 months.

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