Introduction

This Chocolate Espresso Banana Bread combines rich cocoa and a hint of espresso for a mocha-flavored twist on classic banana bread. Loaded with chocolate chips and moist bananas, it’s a perfect treat for breakfast or an afternoon snack.

A rich, dark chocolate banana bread loaf is shown resting on a piece of parchment paper over a black wire rack. The bread has a dense, moist texture with a deep brown color, almost black, and is topped with slices of cooked banana that have a caramelized, golden-brown surface. Two slices are cut and lying in front of the main loaf, revealing the crumb inside which matches the dark, chocolatey exterior. Around the loaf, there are scattered chocolate chunks and hints of a warm, soft background, but the main focus is on the textured, luscious bread. The 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, plus extra for topping
½ cup semi-sweet chocolate chips, plus extra for topping
1 tbsp all purpose flour (for dusting chocolate chips)
¼ banana (2 long thin slices)
1 tsp granulated sugar

Instructions

Step 1: Preheat your oven to 350°F and grease a loaf pan thoroughly. Gather all ingredients before beginning.
Step 2: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this mixture aside.
Step 3: In a separate medium bowl, use an electric hand mixer or stand mixer with a paddle attachment to combine the olive oil, brown sugar, and granulated sugar until smooth.
Step 4: Add the eggs one at a time to the wet mixture, scraping down the sides of the bowl after each addition. Mix just until incorporated.
Step 5: Stir in the vanilla extract and sour cream until fully combined.
Step 6: Mash the ripe bananas and gently fold them into the wet ingredients.
Step 7: Carefully fold the dry ingredients into the wet mixture until just almost combined; a few streaks of flour are fine.
Step 8: Reserve a handful of chocolate chips for the top. Toss the remaining chocolate chips in the tablespoon of flour to prevent sinking, then fold them gently into the batter.
Step 9: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top.
Step 10: Optionally, place the two thin banana slices lengthwise on top of the batter and press down gently.
Step 11: Bake the bread for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Remove from the oven.
Step 12: Optionally, sprinkle the teaspoon of granulated sugar over the banana slices and use a kitchen torch to brulee until the sugar melts and becomes slightly crisp and darkened.
Step 13: Allow the banana bread to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely to room temperature. Slice and enjoy!

Tips & Variations

Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
Substitute olive oil with melted coconut oil for a subtle tropical flavor.
For a nutty crunch, fold in ½ cup chopped walnuts or pecans along with the chocolate chips.
If you don’t have an espresso powder, a small shot of strong brewed espresso can be added instead.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices briefly in a toaster oven or microwave until soft and fragrant.

How to Serve

A dark, rich chocolate banana bread loaf sits on a piece of parchment paper atop a black wire rack, sliced to show three thick layers of moist, dense chocolate cake. The top layer is decorated with several caramelized banana slices that are golden-brown and slightly glossy. The texture of the bread is soft and crumbly with some bits of chocolate chips visible in the slices, giving it a rich and fudgy appearance. Small round pieces of chocolate and a brown fabric cloth are scattered nearby on a white marbled surface, creating a cozy and inviting atmosphere. 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 replace brown sugar with an equal amount of granulated sugar, but brown sugar adds moisture and a slight caramel flavor that complements the chocolate and banana well.

Is it necessary to dust the chocolate chips with flour?

Dusting the chocolate chips with flour helps prevent them from sinking to the bottom of the loaf while baking, ensuring an even distribution throughout the bread.