Introduction

This Chocolate Espresso Banana Bread is a rich, moist twist on classic banana bread, infused with deep chocolate and a hint of espresso for added complexity. Perfect for breakfast or an indulgent snack, it’s packed with chocolate chips for extra gooey goodness.

The image shows four thick slices of rich chocolate cake stacked on each other. Each slice has a moist, dense texture with a dark brown color and a slightly crumbly top layer. The slices are uneven but neatly piled to form a small tower, and the background is a white marbled surface. The focus is on the cake’s texture with crumbs visible on the edges and a soft, rich appearance throughout the stack. 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 + 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

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 mix the olive oil, brown sugar, and granulated sugar until smooth.
Step 4: Add the eggs one at a time, mixing just until incorporated after each addition and scraping down the sides of the bowl as needed.
Step 5: Mix in the vanilla extract and sour cream until fully combined.
Step 6: Mash the ripe bananas and gently fold them into the wet mixture.
Step 7: Fold the dry ingredients into the wet ingredients just until almost fully incorporated; a few flour streaks are fine.
Step 8: Dust the dark and semi sweet chocolate chips in the tablespoon of flour, shake off excess, and fold them into the batter. Reserve a handful of chocolate chips for topping.
Step 9: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top.
Step 10: Optional: Place the two thin banana slices lengthwise over the top of the batter and press down slightly.
Step 11: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven.
Step 12: Optional: Sprinkle the teaspoon of granulated sugar over the banana slices and use a kitchen torch to brulee the sugar until melted and slightly crisp, turning a dark brown color.
Step 13: Let the bread cool for 20 minutes in the pan before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

Use very ripe bananas for the best flavor and natural sweetness.
Substitute olive oil with melted coconut oil for a different aroma.
Try adding chopped nuts like walnuts or pecans for extra texture.
If you don’t have espresso powder, a small shot of strong brewed coffee can enhance the chocolate flavor.

Storage

Store leftover banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

The image shows two thick slices of chocolate banana bread stacked on a white plate with a white marbled surface underneath. The bread is dark brown with a moist texture and covered with small chocolate chips on the sides. On top, a woman's hand gently lifts the top slice, showing the soft and dense inside. In the background, there are blurred bananas adding a yellow contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Yes, you can substitute brown sugar with an equal amount of granulated sugar, but the bread may have less moisture and a slightly different flavor.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached but not wet batter. Baking times may vary slightly depending on your oven.