Why Make This Recipe
Chocolate Espresso Banana Bread is a delightful twist on the classic banana bread. It combines the rich flavors of chocolate and espresso, making it perfect for chocolate lovers and coffee enthusiasts alike. This bread is moist, full of flavor, and easy to make. It’s a great way to use up ripe bananas while adding a touch of indulgence to your day.
How to Make Chocolate Espresso Banana Bread
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:
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Mix the Dry Ingredients: In a bowl, stir together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Make sure there are no lumps.
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Mix the Wet Ingredients: In another bowl, combine the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas. Whisk until smooth and well mixed.
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Combine Dry and Wet Mixtures: Slowly add the dry ingredients to the wet ingredients. Stir gently until everything is just combined.
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Add Chocolate Chips: Toss the dark and semi-sweet chocolate chips with a tablespoon of flour to prevent them from sinking. Then fold the chocolate chips into the batter.
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Prepare for Baking: Pour the batter into a greased loaf pan. Place the banana slices on top and sprinkle with a teaspoon of granulated sugar. Add a few extra chocolate chips on top as well.
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Bake: Preheat the oven to 350°F (175°C). Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
How to Serve Chocolate Espresso Banana Bread
Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Slice it and serve it warm or at room temperature. It’s delicious on its own or with a spread of butter. You could also serve it alongside a cup of coffee or a scoop of ice cream for a sweet treat.
How to Store Chocolate Espresso Banana Bread
Store the bread in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can wrap it tightly in plastic wrap and freeze it. It should last for up to three months in the freezer. Just thaw it in the fridge overnight when you’re ready to enjoy.
Tips to Make Chocolate Espresso Banana Bread
- Use very ripe bananas for the best flavor; they should be soft and speckled with brown spots.
- Make sure your eggs are at room temperature for better mixing.
- Don’t overmix the batter; stir until just combined to keep the bread light and fluffy.
Variation
You can add nuts like walnuts or pecans for extra crunch. You can also swap the sour cream for yogurt if you prefer a lighter option.
FAQs
1. Can I use different types of flour?
Yes, you can substitute with whole wheat flour for a healthier option, but it may change the texture a bit.
2. How do I know when the bread is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.
3. Can I make mini loaves instead?
Absolutely! Just adjust the baking time to about 25-30 minutes for mini loaf pans.
