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.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup strong brewed espresso (or coffee)
- 1 tsp vanilla extract
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (plus extra for topping)
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
