If you’re a fan of rich chocolate flavor, a hint of espresso, and the comforting sweetness of ripe bananas, this Chocolate Espresso Banana Bread is the recipe you’ve been waiting for.
Packed with chocolate chips in every bite, it’s a delightful treat that doubles as a snack or dessert. Whether you’re baking for yourself or sharing with loved ones, this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The combination of chocolate, espresso, and banana creates a harmonious flavor profile that’s rich yet not overwhelming.
- Easy to Make: With simple steps and everyday ingredients, this recipe is approachable for bakers of all skill levels.
- Customizable: Add your favorite chocolate chips, or skip the optional toppings for a classic loaf that’s just as delicious.
Let’s dive into how to make this mouthwatering Chocolate Espresso Banana Bread.
Ingredients You’ll Need
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 extra for topping)
- ½ cup semi-sweet chocolate chips (plus extra for topping)
- 1 tablespoon all-purpose flour (for dusting chocolate chips)
Optional Topping:
- ¼ banana (sliced lengthwise into two thin slices)
- 1 teaspoon granulated sugar (for bruleeing)
Step-by-Step Instructions
1. Prepare Your Ingredients
Before you start mixing, preheat your oven to 350°F (175°C) and grease a loaf pan. Gather all your ingredients to ensure a smooth baking process.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this mixture aside.
3. Combine the Wet Ingredients
Using an electric hand mixer or a stand mixer fitted with the paddle attachment, mix the olive oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, mixing just until incorporated after each addition. Scrape down the sides of the bowl as needed.
Next, add the vanilla extract and sour cream, mixing until fully combined. Mash the ripe bananas and fold them into the wet mixture.
4. Incorporate the Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix—it’s okay if there are a few streaks of flour remaining.
5. Add the Chocolate Chips
Set aside a handful of chocolate chips for sprinkling on top of the batter later. Toss the remaining chocolate chips in a tablespoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold these floured chocolate chips into the batter.
6. Assemble and Bake
Pour the batter into your prepared loaf pan. Sprinkle the reserved chocolate chips over the top for an extra indulgent finish.
If you’re using the optional banana slices for topping, place them lengthwise on top of the batter and press down slightly.
Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
7. Optional Brulee Topping
For an extra special touch, sprinkle 1 teaspoon of granulated sugar over the banana slices once baked. Use a kitchen torch to brulee the sugar until it melts and turns dark brown (almost black) for a caramelized finish.
8. Cool and Serve
Allow the banana bread to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Once cooled, slice, serve, and enjoy!
Tips for Success
- Don’t Overmix: Overmixing can lead to dense banana bread. Mix just until the ingredients are combined.
- Check Doneness: Use a toothpick to test if your banana bread is ready. If it comes out clean or with only a few crumbs, it’s done.
- Let It Cool: Allowing the bread to cool completely before slicing ensures clean cuts and prevents it from crumbling.
- Customize Your Add-ins: Swap out chocolate chips for nuts or dried fruit if desired.
Nutrition Information (Per Serving)
- Calories: 316 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 33mg
- Sodium: 219mg
- Potassium: 212mg
- Fiber: 2g
- Sugar: 24g
Final Thoughts
This Chocolate Espresso Banana Bread is more than just a recipe—it’s a comforting treat that brings joy with every bite. Whether you’re enjoying it with your morning coffee or as an afternoon pick-me-up, this bread is sure to satisfy your cravings for something sweet and indulgent.
Try it out and let us know how it turns out! Don’t forget to share this recipe with friends and family—they’ll thank you for it! Happy baking!
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Chocolate Espresso Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Espresso Banana Bread is rich, moist, and packed with deep chocolate flavor, banana undertones, and melty chocolate chips. The ultimate comforting snack or dessert.
Ingredients
Dry Ingredients:
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon espresso powder
Wet Ingredients:
1/2 cup olive oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup ripe bananas, mashed
Add-ins:
1/2 cup dark chocolate chips + extra for topping
1/2 cup semi-sweet chocolate chips + extra for topping
1 tablespoon all-purpose flour (for dusting chocolate chips)
Optional Topping:
1/4 banana, sliced lengthwise
1 teaspoon granulated sugar
Instructions
1. Preheat oven to 350°F (175°C). Grease a loaf pan and gather all ingredients.
2. In a medium bowl, whisk together all dry ingredients and set aside.
3. In a separate bowl or stand mixer, mix oil and both sugars just until smooth.
4. Add eggs one at a time, mixing after each and scraping sides of the bowl.
5. Mix in vanilla extract and sour cream until just combined.
6. Mash bananas and fold into the wet mixture.
7. Fold dry ingredients into wet ingredients until almost fully incorporated (some flour streaks are okay).
8. Reserve some chocolate chips for topping. Toss remaining chips in flour, shake off excess, and fold into batter.
9. Pour batter into greased loaf pan. Sprinkle reserved chips on top.
10. (Optional) Place banana slices on top of batter and press gently.
11. Bake for 55–65 minutes or until a toothpick inserted comes out mostly clean.
12. (Optional) Sprinkle banana slices with sugar and brulee with a kitchen torch for a caramelized top.
13. Cool in pan for 20 minutes, then remove to a rack to cool completely. Slice and enjoy!
Notes
Placing banana slices on top is optional.
Do not overbake. Use toothpick test to check doneness.
Allow bread to cool fully before slicing to maintain texture.
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Sugar: 24g
- Sodium: 219mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 33mg
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