Why You’ll Love Chocolate Espresso Banana BreadRecipe

It’s a creative twist on classic banana bread — if you love both chocolate and bananas, this one’s for you.
The texture is super moist and tender thanks to the olive oil and sour cream.
It uses over‑ripe bananas, making it a great way to use up those spots on your bananas.
Despite the gourmet feel, the recipe is straightforward and uses familiar ingredients.
The espresso powder gives the chocolate a deeper, more intense flavor — yet no one will guess the secret.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients:

all‑purpose flour
cocoa powder
baking soda
kosher salt
espresso powder

Wet Ingredients:

olive oil (light‑tasting)
brown sugar
granulated sugar
eggs (room temperature)
vanilla extract
sour cream
mashed ripe bananas

Add‑Ins:

dark chocolate chips
semi‑sweet chocolate chips
a tablespoon of flour to toss the chips (to help prevent sinking)

Optional Topping:

thin banana slices
a little granulated sugar to sprinkle on top before baking

Directions

Preheat the oven to 350 °F (about 175 °C) and grease a loaf pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and espresso powder.
In another bowl (or the bowl of a stand mixer), mix the olive oil and both sugars until smooth.
Add the eggs one at a time, mixing each until incorporated; then add vanilla extract, sour cream, and mashed bananas.
Fold the dry ingredients into the wet mixture just until almost fully combined; a few streaks of flour are okay.
Toss the chocolate chips in a little flour, shake off the excess, then fold them into the batter. Reserve some chips for topping.
Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips on top. Optionally place thin banana slices over the top and sprinkle with granulated sugar.
Bake for 55‑65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Remove from oven and let the bread cool in the pan for about 20 minutes, then transfer to a cooling rack and cool completely before slicing.

Servings and timing

Makes about 12 servings.
Prep time: ~15 minutes
Bake time: ~55 minutes
Total time: ~1 hour 5 minutes

Variations

Substitute Greek yogurt for the sour cream for a slightly lighter texture.
Use different chocolate: you could pick bittersweet, dark, or semi‑sweet chocolate chips or chunks depending on your preference.
For extra texture, swirl in chopped nuts (like walnuts or pecans) or include a handful of dried fruit such as cherries.
Use a banana topping before baking (already optional) to give it a decorative touch and caramelised banana flavour.
If you want extra coffee flavour, increase the espresso powder slightly, but be aware it may start tasting like coffee rather than just enhancing the chocolate.

Storage/Reheating

Store the bread wrapped tightly on the counter for up to 3 days.
If you refrigerate it (tightly wrapped), it will keep for up to 5 days.
To reheat: slice and warm individual pieces in the microwave for about 10‑20 seconds or in a toaster oven for a few minutes until warmed through. For a slightly fresh texture, you can briefly reheat at 325 °F (about 160 °C) for ~5 minutes.

FAQs

What is espresso powder?

Espresso powder is coffee beans that are darkly roasted, ground, brewed, dried, and ground again into a fine powder. It’s very concentrated and is often used to enhance chocolate flavour in baking.

Does this bread taste like coffee?

No — when used in small amounts, the espresso powder does not make the bread taste like coffee; it simply deepens the chocolate flavour.

Can I use butter instead of olive oil?

This recipe uses olive oil because oil helps keep the bread more moist when working with cocoa powder. Butter hasn’t been tested, so substituting butter may change the texture.

Why toss the chocolate chips in flour?

Tossing the chocolate chips in flour helps prevent them from sinking to the bottom of the loaf during baking, so you get chocolate in each slice.

How ripe should my bananas be?

Use very ripe bananas — those with lots of brown spots or mostly black on the peel. They’re sweeter and produce better flavour and moist texture.

Can I use frozen bananas?

Some readers report success with thawed frozen bananas, but it hasn’t been formally tested in this recipe, so results may vary.

Can I make this recipe gluten‑free?

You could try substituting a 1‑to‑1 gluten‑free baking flour, but results may differ in texture. If you try it, you may need to watch baking time and moisture levels.

How do I know when it’s done baking?

Insert a toothpick into the center of the loaf; when it comes out clean or with just a few crumbs, the bread is done. Avoid overbaking to keep it moist.

Can I make mini‑loaves instead of one large loaf?

Yes — you can use mini loaf pans, but baking time will be shorter. Keep an eye on them, and use the toothpick test to check doneness.

Can I make this vegan?

This specific version hasn’t been tested vegan. You’d need to substitute the eggs, sour cream, and possibly the chocolate with vegan alternatives; results may differ.

Conclusion

This Chocolate Espresso Banana Bread is a delightful twist on banana bread that chocolate lovers will rejoice over. With moist texture, deep chocolate flavour enhanced by a touch of espresso powder, and melty chocolate chips throughout, it’s a satisfying treat for snack time, dessert or sharing with friends. With simple ingredients and straightforward steps, it’s a recipe you’ll return to again and again.

Chocolate Espresso Banana Bread

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Author: Mia
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8-10 slices)
Diet: Vegetarian

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Description

This Chocolate Espresso Banana Bread is a rich, moist twist on the classic banana bread, infused with espresso and loaded with chocolate chips for a deliciously decadent treat perfect for breakfast or dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large mixing bowl, mash the bananas until smooth.
Add eggs, melted butter, espresso, vanilla extract, brown sugar, and granulated sugar. Mix until well combined.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
Bake for 55–65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for the best flavor and moisture.
Substitute espresso with strong brewed coffee if needed.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
This bread freezes well—wrap tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 22g
Sodium: 190mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg