Chocolate Espresso Banana Bread

8 Slices
1 hr

Always dreaming of chocolate and espresso. I will not drink espresso but love everything about the rich flavor it brings to baked goods. My baking journey began in late March/early April of 2020 with basic banana bread. I then got fancy and added chocolate chips. Now, I’ve zhuzhed up the bread even more and added rich cocoa, espresso powder, and four bananas. It is decadent without tons of sugar! Perfect for your next breakfast or brunch – or as a delicious dessert with ice cream.


Banana bread is delicious on its own. Why load it full of other ingredients and flavors? I created this because chocolate and espresso make a mind-blowing combination and I couldn’t resist! That combination of flavors PLUS banana is BANANAS (in a good way). This was a recipe that came together quickly after initial inspiration. It did not require a great deal of testing, and I can honestly say it is a really easy treat to throw together. Definitely perfect for a beginner baker


Chocolate Espresso Banana Bread

Recipe details

  • 8  Slices
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients


  • 1 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tbsp instant espresso powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 4 large ripe bananas (keep one separate for topping)
  • 1/4 cup melted unsalted butter (slightly cooled)
  • 1/4 cup vegetable oil
  • 1 large egg at room temperature
  • 1/3 cup packed dark brown sugar
  • 2 tsp vanilla extract
  • 1/2 cup dark chocolate chips

Instructions


Melt butter in microwave safe mixing bowl and set aside to cool slightly
Preheat oven to 350F
Line and grease bread tin
Combine flour, cocoa powder, espresso powder, baking soda, and sea salt in other mixing bowl and whisk to combine
Mash 3 of the bananas into the bowl with the melted butter. Add sugar and mix together with rubber spatula
Add vegetable oil, egg, and vanilla to wet mixture and stir
Add dry ingredients into bowl with wet ingredients and combine with rubber spatula. Before fully combined, fold in chocolate chips
Pour batter into bread tin
Slice 4th banana in half lengthwise and place on top of batter. Gently push down but do not submerge into batter
Bake for 40-45 minutes or until toothpick comes out with only moist crumbs
Cool for 30 minutes in bread tin and then remove and place on wire rack until ready to serve
To store, wrap in plastic wrap for up to 3 days. Can be frozen as well

Tips

  • Can be stored at room temperature up to 3 days. Just make sure wrapped tightly in plastic wrap
  • Can be frozen up to 6 months
RachelBakesatHome
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