Description
This Chocolate Espresso Banana Bread combines the rich flavors of cocoa and espresso with ripe bananas for a moist, decadent treat. Enhanced with a blend of dark and semi-sweet chocolate chips, this quick bread is perfect for breakfast, snack time, or dessert. The recipe balances sweetness and a subtle coffee kick, making it an irresistible delight for chocolate and coffee lovers alike.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder
- 1 tablespoon all-purpose flour (for dusting chocolate chips)
Wet Ingredients
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
Chocolate Chips
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi-sweet chocolate chips + a few extra for the top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the banana bread.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Whisk together evenly to ensure the leavening and flavorings are well distributed.
- Combine Wet Ingredients: In a separate large bowl, mix the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until the mixture is smooth and well blended.
- Incorporate Dry Into Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Toss the dark and semi-sweet chocolate chips with 1 tablespoon of flour to prevent sinking. Gently fold the chocolate chips into the batter.
- Prepare Pan and Pour Batter: Grease a loaf pan thoroughly. Pour the batter into the pan, then sprinkle a few extra chocolate chips on top for added texture and flavor.
- Bake: Bake the bread for 55-65 minutes or until a toothpick inserted into the center comes out clean. The bread should be firm and set.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to ensure perfect slices.
Notes
- For best results, use ripe bananas with brown spots as they provide maximum sweetness and moisture.
- Dusting chocolate chips with flour prevents them from sinking to the bottom of the bread during baking.
- You can substitute olive oil with melted butter for a richer flavor if preferred.
- This banana bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing the banana bread wrapped tightly can keep it fresh for up to 3 months.
