Description
This Chocolate Espresso Banana Bread is a rich, moist twist on classic banana bread, featuring deep chocolate flavor, a hint of espresso, and melty chocolate chips throughout. Perfect for breakfast, dessert, or a snack!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp instant espresso powder
- 3 very ripe bananas, mashed
- ¾ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- 1 cup semi-sweet chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- In a large bowl, mash the bananas. Add brown sugar, melted butter, eggs, vanilla extract, and sour cream. Mix until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for best flavor and sweetness.
- Don’t overmix the batter to keep the bread moist and tender.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread also freezes well—wrap tightly in plastic and foil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
