Chocolate Espresso Banana Bread is a delightful twist on the classic banana bread we all love. The rich chocolate flavor combined with a hint of espresso makes this bread indulgent and perfect for any occasion. I always look forward to the smell drifting from the oven, filling the home with warmth and sweetness.
Growing up, my dad, James, made banana bread every Sunday. He loved to sneak in chocolate chips, and I’d watch my sister, Jennifer, try to grab a slice before it cooled down. It’s those family moments that inspire my kitchen creations today.
What You’ll Need
- 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 temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi sweet chocolate chips + a few extra for the top
- 1 tbsp all purpose flour (for dusting chocolate chips)
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar
My Trusted Kitchen Tools
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Loaf pan
- Parchment paper (optional)
Bringing It All Together
- Preheat your oven to 350°F (175°C).
- Prepare a loaf pan with grease or parchment paper.
- In a bowl, mix the flour, cocoa powder, baking soda, salt, and espresso powder.
- In another bowl, whisk the olive oil, brown sugar, granulated sugar, eggs, vanilla, and sour cream until smooth.
- Add the mashed bananas to the wet mixture and mix well.
- Slowly combine the dry ingredients with the wet mixture until just combined.
- Fold in the dark and semi sweet chocolate chips.
- Dust extra chocolate chips with flour and gently mix them in.
- Pour the batter into the prepared loaf pan.
- Place banana slices on top and sprinkle with granulated sugar.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before moving to a wire rack.
Making It Your Own (Swaps & Ideas)
Feel free to swap the olive oil for melted butter for a richer flavor. You can also substitute Greek yogurt for sour cream for a lighter option. Adding nuts like walnuts or pecans gives a nice crunch. If you like it sweeter, toss in a handful of chocolate chips or add a drizzle of chocolate on top when serving!
How We Love to Serve It
We love to enjoy this Chocolate Espresso Banana Bread warm with a spread of butter or a dollop of cream cheese. It pairs perfectly with a cup of coffee or a scoop of vanilla ice cream for dessert. It’s also a fantastic snack throughout the day!
A Few Tips For Success
Make sure your bananas are ripe for the best flavor and sweetness. Don’t overmix the batter; it’s okay if there are a few lumps. If the top browns too quickly while baking, cover it loosely with foil. Lastly, let the bread cool completely before slicing to keep it moist.
Saving Some For Later
If you have leftovers, wrap them tightly in plastic wrap or foil and store them in an airtight container at room temperature for up to three days. You can also freeze slices for up to three months. When ready to enjoy, just thaw at room temperature or warm in the microwave for a few seconds.
From My Kitchen to Yours
I hope you enjoy making and sharing this Chocolate Espresso Banana Bread. It always brings back fond memories of family and brings joy to those who take a bite. Happy baking!
Your Questions, Answered
How can I make my Chocolate Espresso Banana Bread extra chocolaty?
To make your banana bread extra chocolaty, you can add more chocolate chips or even chunks of chocolate. You could also use chocolate syrup drizzled on top after baking or add a bit of cocoa powder to the banana mixture.
What can I do with overripe bananas for this recipe?
Overripe bananas are actually perfect for this recipe! The more brown and spotty they are, the sweeter and softer they will be, making your banana bread even better. You can mash them up and incorporate them right into the batter.
Can I make this Chocolate Espresso Banana Bread gluten-free?
Yes, you can make this banana bread gluten-free. Just substitute all-purpose flour with a 1:1 gluten-free flour mix. Check the baking soda and powder, too, since some can have gluten in them. Enjoy your gluten-free version!
Print
Chocolate Espresso Banana Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic banana bread with rich chocolate flavor and a hint of espresso, perfect for any occasion.
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 + a few extra for the top
- ½ cup semi sweet chocolate chips + a few extra for the top
- 1 tbsp all purpose flour (for dusting chocolate chips)
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a loaf pan with grease or parchment paper.
- In a bowl, mix the flour, cocoa powder, baking soda, salt, and espresso powder.
- In another bowl, whisk the olive oil, brown sugar, granulated sugar, eggs, vanilla, and sour cream until smooth.
- Add the mashed bananas to the wet mixture and mix well.
- Slowly combine the dry ingredients with the wet mixture until just combined.
- Fold in the dark and semi sweet chocolate chips.
- Dust extra chocolate chips with flour and gently mix them in.
- Pour the batter into the prepared loaf pan.
- Place banana slices on top and sprinkle with granulated sugar.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before moving to a wire rack.
Notes
Make sure your bananas are ripe for the best flavor. Don’t overmix the batter; it’s okay if there are a few lumps.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: banana bread, chocolate, espresso, dessert, baking