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Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread

A delightful blend of chocolate, espresso, and ripe bananas, perfect for indulgent snacks or breakfast.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 316 kcal

Equipment

  • Loaf Pan
  • Mixing Bowls
  • electric hand mixer
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

Dry Ingredients

  • 1 cup all purpose flour
  • 0.25 cup cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon espresso powder

Wet Ingredients

  • 0.5 cup olive oil
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs room temp
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 1 cup ripe bananas mashed

Add Ins

  • 0.5 cup dark chocolate chips plus a few extra for the top
  • 0.5 cup semi sweet chocolate chips plus a few extra for the top
  • 1 tablespoon all purpose flour for dusting chocolate chips

Optional Topping

  • 0.25 banana banana 2 long thin slices off of a banana
  • 1 teaspoon granulated sugar

Instructions
 

Mixing Dry Ingredients

  • Preheat the oven to 350°F, grease a loaf pan and gather all ingredients.
  • In a medium bowl whisk all the dry ingredients together and set aside.

Mixing Wet Ingredients

  • In a medium sized bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the oil and both sugars just until smooth.
  • Add the eggs one at a time, scraping down the sides of the bowl after each addition and mix each one just until incorporated.
  • Add the vanilla and sour cream then mix until incorporated.
  • Mash the bananas and fold in.

Mixing Dry into Wet

  • Fold the dry ingredients into the wet just until almost fully incorporated. It's ok if there are a few flour streaks throughout.
  • Set aside a handful of chocolate chips for sprinkling over the top of the batter. Dredge remaining chocolate chips in flour, shake off the excess flour and fold them into the batter.
  • Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top.
  • Optional - Place the 2 thin slices of banana lengthwise over the top of the batter and press down slightly.
  • Bake at 350° for 55-65 minutes or just until a toothpick comes out clean or with only a few crumbs. Remove from oven.
  • Optional - Sprinkle the remaining 1 teaspoon of granulated sugar over the top of the banana slices and brulee with a kitchen torch until sugar is melted and slightly crisp. The sugar will turn a dark brown almost black color on top of the banana slices.
  • Allow the bread to cool for 20 minutes before transferring out of the pan to cool the rest of the way to room temp. Slice, serve and enjoy!

Notes

Placing banana slices on top of bread to bake is optional, not necessary. Do not overbake banana bread. Check doneness with a toothpick. When the toothpick comes out of the center of the bread clean or with just a few crumbs, it's ready to come out. Let chocolate banana bread fully cool before slicing and serving.

Nutrition

Serving: 1sliceCalories: 316kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 219mgPotassium: 212mgFiber: 2gSugar: 24gVitamin A: 112IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Keyword baking, banana bread, chocolate bread, Chocolate Espresso Banana Bread, Desserts, espresso bread
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