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Chocolate Espresso Banana Bread

Indulge in Chocolate Espresso Banana Bread Bliss

This Chocolate Espresso Banana Bread is a delightful fusion that transforms a familiar snack into an extraordinary dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 0.5 cups Cocoa Powder Use unsweetened cocoa powder for best results.
  • 1 tsp Baking Soda Ensure it's fresh for optimal leavening.
  • 0.5 tsp Kosher Salt Balances sweetness and enhances flavor.
  • 1 tbsp Espresso Powder Instant coffee can be used in place.
  • 0.33 cups Olive Oil Can substitute with melted butter if desired.
  • 0.5 cups Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 0.5 cups Granulated Sugar Sweetens the bread.
  • 2 Eggs Experiment with flax eggs for a vegan option.
  • 1 tsp Vanilla Extract Enhances the overall flavor profile.
  • 0.5 cups Sour Cream Greek yogurt can be a suitable substitute.
  • 3 Ripe Bananas Overripe bananas work best for moisture.
  • 1 cups Dark Chocolate Chips Toss in flour before adding to batter to prevent sinking.
  • 1 cups Semi-Sweet Chocolate Chips Toss in flour before adding to batter to prevent sinking.
Optional Toppings
  • 1 Additional Banana Slices For decoration on top of the bread.
  • to taste Granulated Sugar For bruleeing the banana slices if desired.

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard loaf pan by generously greasing it with olive oil or butter.
  2. In a medium mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder until combined.
  3. In a large mixing bowl, blend olive oil, brown sugar, and granulated sugar until smooth. Add eggs, one at a time, mixing thoroughly after each.
  4. Mix in vanilla extract and sour cream, then fold in the mashed ripe bananas.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
  6. Lightly dredge the chocolate chips in flour and then fold them into the batter, reserving some for topping.
  7. Pour the batter into the prepared loaf pan, spreading evenly and sprinkle reserved chocolate chips on top.
  8. If desired, add thin slices of an additional banana on top for decoration.
  9. Bake for 55 to 65 minutes, checking for doneness with a toothpick.
  10. Once baked, cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Allow bread to cool in the pan for 20 minutes before transferring to a wire rack. Store wrapped tightly to keep fresh for up to 3 days at room temperature or 5 days in the fridge.

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