Description
Deliciously rich and moist Chocolate Espresso Banana Bread combining the bold flavors of espresso and cocoa with sweet ripe bananas and chocolate chips, perfect for breakfast or dessert.
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 topping
- ½ cup semi sweet chocolate chips plus a few extra for topping
- 1 tablespoon all purpose flour for dusting chocolate chips
Optional Topping
- ¼ banana (2 long thin slices)
- 1 teaspoon granulated sugar
Instructions
- Preheat and Prep: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients for easy access.
- 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 with paddle attachment, blend olive oil with brown sugar and granulated sugar until smooth.
- Add Eggs: Add eggs one at a time, scraping down the sides of the bowl after each addition, mixing just until incorporated.
- Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until just combined.
- Incorporate Bananas: Mash the ripe bananas thoroughly and fold them gently into the wet mixture.
- Combine Wet and Dry: Fold the dry ingredients into the wet mixture just until almost fully incorporated; some flour streaks remaining is fine.
- Add Chocolate Chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in 1 tablespoon flour, shake off excess, and fold into the batter.
- Transfer Batter to Pan: Pour batter into the greased loaf pan. Sprinkle reserved chocolate chips evenly over the top.
- Add Optional Banana Slices: Optionally, place 2 thin banana slices lengthwise on top of the batter, pressing down lightly.
- Bake: Bake at 350°F for 65 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Optional Sugar Brûlée: If using banana slices, sprinkle 1 teaspoon granulated sugar on top and carefully caramelize with a kitchen torch until sugar melts and slightly crisps with a dark caramel color.
- Cooling: Remove bread from oven and cool for 20 minutes in the pan, then transfer to a wire rack to cool completely to room temperature.
- Serve: Slice and enjoy your delicious chocolate espresso banana bread!
Notes
- Adding banana slices on top is optional but adds a decorative touch.
- Do not overbake; check doneness by inserting a toothpick in the center. It should come out clean or with a few crumbs.
- Allow the bread to cool fully before slicing to avoid crumbling and to enhance flavor.
- If you don’t have a kitchen torch, you can skip the brûlée step.
- Use very ripe bananas for the best natural sweetness and moistness.
- Olive oil gives a moist texture; you can substitute with a neutral oil but flavor may vary slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 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
