Chocolate Espresso Banana Bread
A delightful twist on a classic favorite, this Chocolate Espresso Banana Bread combines rich flavors of chocolate and espresso for a moist, tender loaf perfect for any time of day.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs, beaten
- ½ cup unsalted butter, melted (and cooled slightly)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp instant espresso powder
Add-Ins
- ½ cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your loaf pan to ensure a smooth release later.
- In a large mixing bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until well blended, keeping a few small banana lumps for added texture.
- Add the beaten eggs, melted butter, and vanilla extract to the banana mixture. Mix until just combined, creating a smooth and slightly glossy batter.
- In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually add the dry mixture to the banana mixture, folding gently with a spatula until just combined. Be careful not to overmix.
- Fold in the chocolate chips, dispersing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, use dark chocolate chips. Allowing the bread to rest overnight enhances the flavors. Serve warm slices with whipped cream or vanilla ice cream.