Chocolate Espresso Banana Bread Recipe

Introduction

This Chocolate Espresso Banana Bread is a delightful twist on a classic favorite. Moist and flavorful, it combines rich cocoa and a hint of espresso with ripe bananas and chocolate chips for a perfect treat any time of day.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder (or finely ground coffee)
• 3 ripe bananas (mashed)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/3 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (semi-sweet or dark)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder, and espresso powder until well combined.
3. Step 3: In a large bowl, mash the ripe bananas until smooth. Stir in the granulated sugar, brown sugar, and vegetable oil until well combined. Beat in the eggs one at a time, then add the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chocolate chips and nuts, if using.
5. Step 5: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Step 6: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and flavor.
• Substitute the vegetable oil with melted coconut oil for a subtle tropical note.
• Add a handful of dried cherries or cranberries for a fruity twist.
• For a nut-free version, simply omit the walnuts or pecans.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ground coffee instead of instant espresso powder?

Yes, finely ground coffee can be used, but espresso powder dissolves more easily and provides a more intense flavor. If using ground coffee, consider brewing a small amount of strong coffee and adding it to the wet ingredients.

Can I make this banana bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure the blend contains xanthan gum or add it separately to help with texture.

Chocolate Espresso Banana Bread Recipe

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★★★★★

4.5 from 114 reviews

This Chocolate Espresso Banana Bread is a rich and moist twist on classic banana bread, infused with the deep flavors of cocoa and espresso. Perfect for breakfast or a delightful snack, it combines ripe bananas, chocolate chips, and a hint of coffee to create a decadent yet simple baked treat.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder (or finely ground coffee)

Wet Ingredients

• 3 ripe bananas (mashed)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/3 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract

Add-ins

• 1/2 cup chocolate chips (semi-sweet or dark)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder, and espresso powder until well combined.
3. Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the granulated sugar, brown sugar, and vegetable oil until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chocolate chips and nuts (if using).
5. Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Serve: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy plain or with a spread of butter or cream cheese.

Notes

• Using very ripe bananas enhances the natural sweetness and flavor.
• If you don’t have espresso powder, finely ground coffee works as a good substitute.
• To keep nuts fresh and crunchy, toast them lightly before adding.
• Store the banana bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
• For a dairy-free version, use vegetable oil and avoid adding butter as a spread.

Keywords: chocolate banana bread, espresso banana bread, banana bread recipe, chocolate espresso dessert, easy banana bread