Why Make This Chocolate Espresso Banana Bread
Chocolate Espresso Banana Bread combines the rich flavors of chocolate and espresso with the natural sweetness of ripe bananas, creating a decadent treat that’s perfect for breakfast, snack time, or dessert. The fluffy, moist texture of the bread will capture your tastebuds while the aroma promises to fill your kitchen with warmth and comfort. Plus, it’s an excellent way to use those overripe bananas, so you can enjoy a delicious homemade treat without waste!
How to Make Chocolate Espresso Banana Bread
Making this delightful banana bread is straightforward and requires simple steps. Start by mixing the dry ingredients, combining the flour, cocoa powder, baking soda, salt, and espresso powder for a well-balanced flavor. Then, mix your wet ingredients, which include olive oil, sugars, eggs, vanilla, sour cream, and mashed bananas. Finally, you’ll combine the two mixtures and fold in chocolate chips to create a wonderfully rich batter.
Ingredients:
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi-sweet chocolate chips + a few extra for the top
- 1 tbsp all-purpose flour (for dusting chocolate chips)
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar
Directions:
Mixing the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Make sure these ingredients are well combined and free of lumps to ensure an even distribution of flavor throughout the bread.
Mixing the Wet Ingredients
In a large mixing bowl, combine the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas. Stir these ingredients until smooth and well-mixed. The mixture should be creamy and fragrant, letting you know that the flavors are blending beautifully.
Mixing the Dry into the Wet
Gradually fold the dry mixture into the wet mixture until just combined. Avoid over-mixing, as this can lead to a dense bread rather than a fluffy one. Gently stir in the dark and semi-sweet chocolate chips that have been dusted with a tablespoon of flour to prevent sinking. Finally, pour the batter into a prepared loaf pan, top with banana slices, and sprinkle a little granulated sugar over the top for added sweetness during baking.
Nutritional Information
Per slice (approximately 1/12 of the loaf):
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 4g
How to Serve Chocolate Espresso Banana Bread
Enjoy your Chocolate Espresso Banana Bread warm right out of the oven or let it cool completely for a lovely treat any time of day. It pairs beautifully with a cup of coffee or a tall glass of milk. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side. This loaf also makes a wonderful gift for friends and family during holidays or special occasions.
How to Store Chocolate Espresso Banana Bread
To keep your Chocolate Espresso Banana Bread fresh, wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. It will stay moist at room temperature for up to 3 days. For longer storage, consider refrigerating it for up to a week or freezing it for up to 2 months. If freezing, slice the bread beforehand so you can enjoy individual pieces at a time.
Expert Tips for Perfect Chocolate Espresso Banana Bread
- Make sure your bananas are very ripe for the best flavor and sweetness.
- If you don’t have espresso powder, you can substitute it with instant coffee or omit it altogether, although you’ll lose some flavor depth.
- Add walnuts or pecans for an added crunch and nutty flavor.
- Test for doneness with a toothpick; it should come out clean when inserted into the center of the loaf.
Delicious Variations
- Nutty Banana Bread: Add ½ cup of chopped walnuts or pecans for a crunchy texture.
- Spicy Kick: Add a teaspoon of cinnamon or a pinch of cayenne pepper to bring a warm spice to your bread.
- Healthier Twist: Substitute half of the all-purpose flour with whole wheat flour for a heartier version.
Frequently Asked Questions
1. How do I know when my banana bread is done baking?
You’ll know your banana bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Additionally, the top should be slightly golden and spring back when gently pressed.
2. Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to check that your baking soda and cocoa powder are also gluten-free.
3. What should I do if my banana bread is too dense?
A dense banana bread might result from overmixing the batter. Be sure to fold the dry ingredients into the wet just until combined. Also, ensure you’re using ingredients at room temperature, as cold ones can affect the chemical reactions needed for rising.
Conclusion
This Chocolate Espresso Banana Bread is a delightful treat for anyone who loves the combination of chocolate and bananas. Its moist, tender crumb, paired with the rich flavors of espresso, creates an unforgettable experience for your taste buds. Whether you’re starting your day or enjoying an afternoon treat, this bread elevates the ordinary to something extraordinary! Give it a try and let us know how it turned out. Happy baking!
Print
Chocolate Espresso Banana Bread
- Total Time: 75
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A decadent banana bread combining chocolate and espresso with ripe banana sweetness, perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi-sweet chocolate chips + a few extra for the top
- 1 tbsp all-purpose flour (for dusting chocolate chips)
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar
Instructions
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined.
- In a large mixing bowl, combine the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas. Stir until smooth and creamy.
- Gradually fold the dry mixture into the wet mixture until just combined. Gently stir in the dark and semi-sweet chocolate chips dusted with flour.
- Pour the batter into a prepared loaf pan, top with banana slices, and sprinkle granulated sugar on top.
Notes
Use very ripe bananas for best flavor. Substitute espresso powder with instant coffee if needed. This banana bread can be stored at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: banana bread, chocolate, espresso, dessert, snack
