Description
This Chocolate Espresso Banana Bread is a deliciously moist and flavorful twist on classic banana bread, combining the rich taste of cocoa and the bold kick of espresso powder. Perfect for breakfast, dessert, or an afternoon treat, it features a tender crumb studded with mini chocolate chips and a deep mocha flavor.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
Additional
- 1/2 cup mini chocolate chips (plus more for topping, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan to prevent sticking.
- Mix wet ingredients: In a large bowl, combine mashed bananas with granulated sugar, brown sugar, and melted butter. Stir until smooth and well mixed.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully incorporated into the banana mixture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and instant espresso powder.
- Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in chocolate chips: Carefully fold in the mini chocolate chips evenly throughout the batter.
- Pour and top batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle extra chocolate chips on top if desired for a decorative and tasty finish.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- For a stronger espresso flavor, increase the instant espresso powder to 1 1/2 tablespoons.
- This banana bread freezes well — wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
