Why You’ll Love Chocolate Espresso Banana Bread Recipe

It transforms overripe bananas into a decadent treat rather than letting them go to waste.
The espresso powder doesn’t make it taste like coffee — it enhances the chocolate flavor.
The texture is tender and moist, thanks to olive oil and sour cream (or Greek yogurt as a sub).
It’s easy to make in one bowl with simple ingredients you likely already have on hand.

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
• brown sugar
• granulated sugar
• eggs (room temperature)
• vanilla extract
• sour cream
• ripe bananas (mashed)

Add‑Ins & Topping
• dark chocolate chips + extra for the top
• semi‑sweet chocolate chips + extra for the top
• all‑purpose flour (for dusting chocolate chips)
• optional banana slices and extra granulated sugar for a brûléed top

Directions

Preheat your oven to 350 °F (about 175 °C). Grease a loaf pan and set aside.
In a medium bowl, whisk together all dry ingredients (flour, cocoa, baking soda, salt, espresso powder).
In a separate bowl (or in the bowl of a mixer), mix the olive oil with both sugars until smooth.
Add eggs one at a time, scraping down the bowl between additions, and mix just until incorporated.
Stir in vanilla, sour cream, and mashed bananas.
Fold in the dry ingredients to the wet, mixing just until almost combined (a few streaks of flour are okay).
Toss the chocolate chips in a little flour to help prevent sinking; shake off excess and fold gently into the batter.
Pour batter into the prepared loaf pan, reserving some chocolate chips to sprinkle on top.
Optionally, lay 2 thin banana slices on top lengthwise. Sprinkle with a little granulated sugar, and if desired, use a kitchen torch to brûlée the sugar until crisp and browned.
Bake for 55 to 65 minutes (or until a toothpick inserted in the center comes out clean or with a few crumbs).
Let cool in the pan for about 20 minutes, then remove and cool completely before slicing and serving.

Servings and timing

Servings: 12 slices
Prep time: 15 minutes
Bake time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Substitute Greek yogurt for sour cream (same amount) for a slight tang.
Use all dark chocolate chips, or bittersweet chocolate chunks if preferred.
You can leave out the espresso powder if unavailable — the bread will still be great (but slightly less intense).
Try using banana slices on top or dusting with powdered sugar once cooled.
For a nutty twist, stir in chopped walnuts or pecans.

Storage/Reheating

Store wrapped tightly at room temperature for up to 3 days. If refrigerated, it lasts about 5 days when wrapped. To reheat, microwave a slice for about 10–15 seconds or warm it in a 325 °F (160 °C) oven for 5–7 minutes.

FAQs

What is espresso powder?

Espresso powder is a finely ground, dark-roasted coffee that has been brewed, dried, and re-ground. It is highly concentrated and is used in small amounts to intensify chocolate flavor without making the recipe taste like coffee.

Does this bread taste like coffee?

No — in this recipe, the espresso powder adds depth and richness to the chocolate flavor without imparting a noticeable coffee taste.

How do I keep chocolate chips from sinking?

Dust them lightly with a bit of flour before folding into the batter. This helps them suspend rather than drop to the bottom.

Can I use butter instead of oil?

This recipe is designed for olive oil to help maintain moisture and texture when working with cocoa. Butter may affect the texture and result in a drier loaf.

Are overripe bananas necessary?

Yes — the riper the bananas (with brown or black spots), the more natural sweetness and flavor they bring to the bread.

Can I make mini loaves instead?

Yes, though baking time will vary. Monitor closely and use the toothpick test to check doneness earlier.

Can I make this gluten‑free?

Yes — you can try a 1:1 gluten‑free flour blend. Be mindful of texture, and check doneness carefully.

Can I make it vegan (no eggs)?

This recipe has not been tested without eggs, so results may vary. You could experiment with egg substitutes (e.g. flax egg or applesauce + aquafaba), but I can’t guarantee the same texture.

Can I use frozen bananas?

Possibly. If using frozen bananas, thaw and drain excess liquid before mashing. The texture may change slightly, so bake carefully and check doneness.

How should I store leftovers?

Wrap tightly in plastic wrap or store in an airtight container. At room temperature, it stays fresh for up to 3 days; refrigerated, up to 5 days.

Conclusion

This Chocolate Espresso Banana Bread is a delightful upgrade to classic banana bread — richer, more chocolatey, and perfectly moist. Whether you bake it for breakfast, snack time, or dessert, it’s sure to satisfy chocolate lovers and banana fans alike. Let me know if you’d like help adjusting it (e.g. to make it gluten‑free or vegan).