Introduction

This Chocolate Espresso Banana Bread is a delicious twist on a classic favorite, combining rich cocoa and a hint of espresso with sweet ripe bananas. The addition of dark and semi-sweet chocolate chips makes every bite wonderfully indulgent. It’s perfect for breakfast, a snack, or dessert.

A stack of six thick, dark chocolate espresso banana bread slices is shown on a black cooling rack with parchment paper beneath. Each slice has a moist, rich dark brown texture with shiny, caramelized banana halves pressed into the top, adding a light brown, glossy contrast. A woman's hand is lifting the top slice, showing its dense, fudgy interior. Around the rack, there are small chunks of chocolate scattered. The background is dark and slightly blurred, with indistinct kitchen items visible. The surface underneath the rack has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 temperature)
1 tsp vanilla extract
½ cup sour cream
1 cup ripe bananas (mashed)
½ cup dark chocolate chips plus a few extra for topping
½ cup semi-sweet chocolate chips plus a few extra for topping
1 tbsp all purpose flour (for dusting chocolate chips)
¼ banana (2 long thin slices)
1 tsp granulated sugar

Instructions

Step 1: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
Step 3: In a separate medium bowl, use an electric hand mixer or stand mixer to blend the olive oil, brown sugar, and granulated sugar until smooth.
Step 4: Add the eggs one at a time, mixing just until incorporated and scraping the sides of the bowl after each addition.
Step 5: Stir in the vanilla extract and sour cream until combined.
Step 6: Mash the ripe bananas and fold them into the wet mixture.
Step 7: Gently fold the dry ingredients into the wet ingredients until almost fully combined; it’s okay if a few flour streaks remain.
Step 8: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips with 1 tablespoon of flour, shake off excess, and fold them into the batter.
Step 9: Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips evenly on top.
Step 10: Optional: Place the two thin banana slices lengthwise on top of the batter and press gently to adhere.
Step 11: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 12: Optional: Sprinkle 1 teaspoon of granulated sugar over the banana slices and carefully brulee with a kitchen torch until caramelized and slightly crisp.
Step 13: Let the bread cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

Use ripe bananas with plenty of brown spots for maximum sweetness and moisture.
If you don’t have espresso powder, substitute with instant coffee granules or leave it out for a milder flavor.
For a nutty twist, add ¼ cup chopped walnuts or pecans to the batter before baking.
To make this recipe dairy-free, substitute sour cream with coconut yogurt or a non-dairy sour cream alternative.

Storage

Store the banana bread tightly covered at room temperature for up to 3 days or refrigerate for up to a week. To keep it moist, you can wrap it in plastic wrap and then place it in an airtight container. Warm slices gently in the microwave or toaster oven before serving for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

While espresso powder provides a concentrated coffee flavor without adding liquid, you can substitute with instant coffee granules if needed. Avoid brewed coffee as it will change the batter’s consistency.

Can I freeze this banana bread?

Yes, you can freeze the baked banana bread. Wrap it tightly in plastic wrap and then foil before freezing. It will keep well for up to 3 months. Thaw overnight in the refrigerator and warm before serving.