Chocolate Espresso Banana Bread Recipe

Banana bread is a beloved classic, but what happens when you give it a rich, bold twist with chocolate and espresso? You get a flavor-packed treat that’s moist, decadent, and sure to please any chocolate or coffee lover. This Chocolate Espresso Banana Bread is perfect for breakfast, dessert, or as a mid-day pick-me-up with your favorite cup of coffee. Let’s dive into this simple, yet indulgent recipe that brings together the sweetness of bananas, the depth of espresso, and the richness of chocolate.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until smooth. You can use a fork or potato masher for this. Make sure there are no large lumps left.

Step 3: Mix Wet Ingredients

To the mashed bananas, add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk everything together until fully combined and smooth.

Step 4: Add Espresso and Cocoa

Next, stir in the espresso powder and unsweetened cocoa powder. These ingredients will give the banana bread a rich, chocolatey flavor with a hint of coffee.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the banana mixture until just combined. Be careful not to overmix.

Step 6: Add Chocolate Chips

Gently fold in the dark chocolate chips, distributing them evenly throughout the batter.

Step 7: Pour the Batter into the Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, you can sprinkle a few extra chocolate chips on top for a more decadent finish.

Step 8: Bake the Banana Bread

Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The bread should be set in the middle but still moist.

Step 9: Cool the Bread

Once the banana bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 10: Make the Espresso Glaze (Optional)

For an extra boost of espresso flavor, you can drizzle the banana bread with an espresso glaze. In a small bowl, whisk together the powdered sugar, brewed espresso, and vanilla extract until smooth. Drizzle over the cooled banana bread.

Serving Suggestions

With Coffee

This Chocolate Espresso Banana Bread pairs perfectly with a hot cup of coffee or a creamy latte. The rich flavors of the bread complement the boldness of coffee, making it an ideal breakfast or snack option.

For Dessert

Warm a slice of this banana bread and top it with a scoop of vanilla ice cream for a delightful dessert. The combination of warm chocolate and espresso with cold ice cream is irresistible.

With Fresh Fruit

For a healthier option, serve this banana bread alongside fresh berries or sliced bananas to add a refreshing contrast to the rich flavors.

Baking Tips

Use Overripe Bananas

For the best flavor, use overripe bananas with brown spots. The natural sweetness of the bananas intensifies as they ripen, making them perfect for baking.

Don’t Overmix the Batter

When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense, tough loaf. Mix just until the ingredients are incorporated.

Adjusting the Espresso Flavor

If you’re a fan of strong coffee flavor, feel free to increase the amount of espresso powder in the recipe. For a milder taste, reduce the amount or omit the espresso glaze.

Storing and Freezing

This banana bread keeps well at room temperature for up to 3 days when stored in an airtight container. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm individual slices in the microwave.

Conclusion

Chocolate Espresso Banana Bread is a delicious twist on the classic banana bread recipe that you’ll want to make again and again. It’s the perfect combination of sweet bananas, rich chocolate, and bold espresso, creating a flavor experience that’s hard to resist. Whether you’re enjoying it with your morning coffee or as a sweet afternoon treat, this banana bread is sure to satisfy.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, you can substitute instant coffee for espresso powder, but the flavor will be milder. To achieve a similar bold flavor, increase the amount of instant coffee used.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use one that’s designed for baking to maintain the proper texture.

Can I omit the chocolate chips?

Yes, you can omit the chocolate chips if you prefer a less chocolatey banana bread. The espresso and cocoa will still provide a rich flavor.

How do I know when the banana bread is done baking?

The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil.

Can I freeze leftover banana bread?

Yes, you can freeze banana bread for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe bag. Thaw at room temperature or reheat in the microwave.

Yield: 1 Loaf (8 slices)

Chocolate Espresso Banana Bread Recipe

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Banana bread is a beloved classic, but what happens when you give it a rich, bold twist with chocolate and espresso? You get a flavor-packed treat that’s moist, decadent, and sure to please any chocolate or coffee lover. This Chocolate Espresso Banana Bread is perfect for breakfast, dessert, or as a mid-day pick-me-up with your favorite cup of coffee. Let’s dive into this simple, yet indulgent recipe that brings together the sweetness of bananas, the depth of espresso, and the richness of chocolate.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon instant espresso powder
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup espresso or strong brewed coffee (optional, for extra flavor)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
   
2. Prepare the Wet Ingredients:
   In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter and brown sugar, stirring until combined.
   Mix in the eggs, vanilla extract, and sour cream (or Greek yogurt), and stir until smooth.
   
3. Mix the Dry Ingredients:
   In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder.
   
4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.
   If using, stir in the brewed espresso or strong coffee for extra flavor.
   
5. Fold in the Chocolate Chips:
   Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
   
6. Bake the Bread:
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   If the top of the bread is browning too quickly, cover it loosely with aluminum foil halfway through baking.
   
7. Cool and Serve:
   Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing.

Notes

Bananas: Make sure your bananas are very ripe for the best flavor and texture.

Espresso Powder: The espresso adds a deep, rich flavor that complements the chocolate. If you prefer a milder flavor, you can reduce the amount of espresso powder or omit it entirely.

Optional Espresso: Adding brewed espresso or coffee deepens the chocolate flavor, but the recipe will still be delicious without it.

Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months; just thaw before serving.

Serving Suggestions: This banana bread is perfect on its own or with a spread of butter, cream cheese, or even a drizzle of chocolate glaze for an extra treat. Enjoy with coffee or a cold glass of milk for a delicious snack or dessert.