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Chocolate Espresso Banana Bread Recipe

Chocolate Espresso Banana Bread Recipe
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★★★★★

4.9 from 12 reviews

This decadent Chocolate Espresso Banana Bread combines rich cocoa and bold espresso powder with ripe bananas for a moist, flavorful twist on classic banana bread. Loaded with dark and semi-sweet chocolate chips and finished with a caramelized banana topping, this loaf is perfect for breakfast, dessert, or an indulgent snack.

Ingredients

Scale

Dry Ingredients

  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp espresso powder

Wet Ingredients

  • 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)

Chocolate & Toppings

  • ½ cup dark chocolate chips + a few extra for topping
  • ½ cup semi sweet chocolate chips + a few extra for topping
  • 1 tbsp all purpose flour (for dusting chocolate chips)
  • ¼ banana (2 long thin slices off of a banana)
  • 1 tsp granulated sugar

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
  3. Combine the wet ingredients: In a separate medium bowl, use an electric hand mixer or stand mixer with a paddle attachment to blend olive oil, brown sugar, and granulated sugar until smooth and slightly creamy.
  4. Add eggs: Add the eggs one at a time, mixing just until incorporated after each addition. Scrape down the bowl sides to ensure even mixing.
  5. Add vanilla and sour cream: Mix in the vanilla extract and sour cream until fully incorporated for a smooth batter.
  6. Fold in bananas: Mash the ripe bananas and fold them gently into the wet mixture until combined.
  7. Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture just until nearly combined; small streaks of flour are okay to avoid overmixing.
  8. Prepare chocolate chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips with 1 tablespoon of flour to prevent sinking, then fold them into the batter evenly.
  9. Assemble the batter: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top.
  10. Add banana slices: Place the two thin banana slices lengthwise on top of the batter and press them down gently to adhere.
  11. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  12. Caramelize banana topping (optional): Immediately after baking, sprinkle the banana slices with the remaining 1 teaspoon of granulated sugar. Use a kitchen torch to brulee the sugar until melted, slightly crisp, and dark golden to almost black in color.
  13. Cool and serve: Allow the bread to cool in the pan for 20 minutes before removing it to a wire rack to cool completely to room temperature. Slice and enjoy!

Notes

  • Using room temperature eggs helps the batter mix more evenly.
  • Dredging chocolate chips in flour prevents them from sinking to the bottom of the loaf during baking.
  • If you don’t have a kitchen torch, you can skip the brulee step or place the sugared banana slices under a broiler for a brief moment, watching closely.
  • Olive oil contributes moisture and a subtle fruity richness; you can substitute with vegetable oil if necessary.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: banana bread, chocolate banana bread, espresso banana bread, chocolate chip banana bread, mocha banana bread, quick bread, dessert bread, chocolate espresso dessert

Find it online: https://zarameals.com/chocolate-espresso-banana-bread-recipe/