Chocolate Espresso Banana Bread
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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
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
Comments
Share your thoughts, or ask a question!
I do not have espresso powder. can I substitute real espresso for the espresso powder? How do I adjust liquid ingredient?