Description
This rich and flavorful Chocolate Espresso Banana Bread is a delightful twist on classic banana bread, combining the deep taste of espresso and cocoa with chunks of dark and semi-sweet chocolate chips for a moist and indulgent treat perfect for breakfast, dessert, or a snack.
Ingredients
Units
Scale
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 plus a few extra for the top
- 1/2 cup semi-sweet chocolate chips plus a few extra for the top
- 1 tablespoon all purpose flour for dusting chocolate chips
Optional Topping
- 1/4 banana (2 long thin slices)
- 1 teaspoon granulated sugar
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking and gather all your ingredients for easy access.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
- Mix wet ingredients: In a separate medium bowl, use an electric hand mixer or a stand mixer with paddle attachment to blend olive oil, brown sugar, and granulated sugar until the mixture is smooth. Add the eggs one at a time, mixing after each until just incorporated and scraping the bowl’s sides as needed. Stir in the vanilla extract and sour cream, mixing until combined.
- Add bananas: Mash the ripe bananas thoroughly and fold them into the wet mixture gently to combine.
- Combine wet and dry: Fold the dry ingredients into the wet mixture just until nearly combined, allowing some streaks of flour to remain to avoid overmixing and tough bread.
- Prepare chocolate chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips with the tablespoon of flour to prevent sinking, shake off excess flour, and fold them gently into the batter.
- Fill the pan: Pour the batter into the greased loaf pan, spreading evenly. Sprinkle the reserved chocolate chips over the top of the batter.
- Optional banana topping: Place the two thin banana slices lengthwise over the top of the batter and press them down slightly to adhere.
- Bake the bread: Bake for 55-65 minutes at 350°F or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Remove from oven once done.
- Optional sugar brulee: Sprinkle the teaspoon of granulated sugar over the banana slices on top and carefully use a kitchen torch to melt and crisp the sugar until it darkens to a caramelized texture.
- Cool before slicing: Let the banana bread cool in the pan for about 20 minutes before removing it to a wire rack to cool completely to room temperature for the best slicing and serving experience. Enjoy!
Notes
- Adding banana slices on top before baking is optional but adds a lovely decorative touch.
- Check for doneness by inserting a toothpick; when it comes out clean or with just a few moist crumbs, the bread is ready.
- Do not overbake as it can dry out the bread; remove promptly once done.
- Allowing the bread to cool fully before slicing improves texture and prevents crumbling.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
