Description
A rich and moist Chocolate Espresso Banana Bread combining the flavors of cocoa, espresso, ripe bananas, and melty chocolate chips for a perfect breakfast or snack treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder
Wet Ingredients
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
Add Ins
- ½ cup dark chocolate chips plus a few extra for the top
- ½ cup semi sweet chocolate chips plus a few extra for the top
- 1 tablespoon all purpose flour for dusting chocolate chips
Optional Topping
- ¼ banana (2 long thin slices)
- 1 teaspoon granulated sugar
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a loaf pan with oil or butter and gather all the ingredients.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until evenly combined. Set aside.
- Mix wet ingredients: In a medium bowl using an electric hand mixer or stand mixer fitted with a paddle attachment, blend olive oil, brown sugar, and granulated sugar until smooth and combined.
- Add eggs: Add the eggs one at a time to the sugar-oil mixture, scraping down the sides of the bowl after each addition, and mix just until incorporated.
- Add vanilla, sour cream, and bananas: Mix in the vanilla extract and sour cream until incorporated. Fold in the mashed ripe bananas gently.
- Combine dry and wet: Fold the dry ingredients into the wet mixture just until almost fully incorporated. It’s okay if there are a few flour streaks remaining.
- Add chocolate chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in the tablespoon of flour, shake off excess, then fold them into the batter carefully.
- Assemble batter in pan: Pour the batter into the greased loaf pan. Sprinkle the reserved chocolate chips evenly over the top.
- Optional topping: Place two thin, lengthwise banana slices on top of the batter and press down slightly to adhere.
- Bake: Bake in the preheated oven at 350°F for 65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Optional brulee: If using banana slices on top, sprinkle the teaspoon of granulated sugar over them and use a kitchen torch to melt the sugar until it is caramelized and slightly crisp.
- Cool and serve: Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely to room temperature. Slice and enjoy your chocolate espresso banana bread.
Notes
- Including banana slices on top before baking is optional and purely for decorative effect.
- Do not overbake the bread; check for doneness with a toothpick inserted in the center.
- Let the bread cool completely before slicing to ensure clean slices and best texture.
- Dusting chocolate chips with flour prevents them from sinking to the bottom of the loaf.
- You can substitute olive oil with another mild oil like vegetable or canola oil if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
