Description
Chocolate Espresso Banana Bread brings deep, rich flavors that make your weekend mornings seriously delightful. Warm slices paired with fresh coffee turn an ordinary breakfast into a memorable moment that sparks pure comfort.
Ingredients
Scale
Fruits:
- 3 ripe bananas
Primary Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Supporting Ingredients:
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup brewed espresso or strong coffee, cooled
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F (175C) and grease a 9×5-inch loaf pan thoroughly with butter or cooking spray.
- Mash 3 ripe bananas completely in a large mixing bowl until smooth and no large chunks remain.
- Blend ½ cup granulated sugar, ¼ cup brown sugar, and ½ cup melted butter into the mashed bananas until fully incorporated.
- Whisk 2 large eggs and 1 teaspoon vanilla extract into the banana mixture until smooth and creamy.
- In a separate bowl, sift together 1 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually fold the dry ingredients into the wet mixture, alternating with ¼ cup cooled espresso, stirring gently to combine.
- Gently fold ½ cup semi-sweet chocolate chips into the batter, ensuring even distribution.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake at 350F for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Remove from the oven and let the bread cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Let ripe bananas with plenty of brown spots create the deepest, richest banana flavor in your bread.
- Brew espresso ahead of time and let it cool completely to prevent scrambling the eggs when mixing.
- Fold chocolate chips gently into the batter to distribute them evenly without deflating the mixture.
- For gluten-free adaptation, swap regular flour with a cup-for-cup gluten-free flour blend and check baking time 5 minutes earlier.
- Prep Time: 15 minutes
- Cook Time: 55 minutes - 1 hour 5 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 237 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 55 mg