Introduction

This Chocolate Espresso Banana Bread is a rich, flavorful twist on classic banana bread. Infused with cocoa and a hint of espresso, it’s studded with melty chocolate chips for an indulgent treat perfect for breakfast or dessert.

A rectangular dark brown chocolate loaf cake is placed on a large white plate with a smooth texture. The cake has a cracked top sprinkled with melted chocolate chips and coarse salt, adding a shiny and slightly rough texture. Three thick slices are cut from one end, showing a moist, dense interior filled with small chunks of chocolate. The plate sits on a white marbled surface with soft lighting that highlights the rich dark colors of the cake. A few ripe bananas with brown spots are visible near the plate, enhancing the natural setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon espresso powder
½ cup olive oil
½ cup brown sugar
½ cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream
1 cup ripe bananas, mashed
½ cup dark chocolate chips, plus extra for topping
½ cup semi-sweet chocolate chips, plus extra for topping
1 tablespoon all purpose flour (for dusting chocolate chips)
Optional toppings:
- ¼ banana, cut into 2 long thin slices
- 1 teaspoon granulated sugar

Instructions

Step 1: Preheat the oven to 350°F and grease a loaf pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
Step 2: In a separate medium bowl, use an electric hand mixer or stand mixer to blend the olive oil with brown and granulated sugars until smooth.
Step 3: Add the eggs one at a time, mixing just until incorporated and scraping down the bowl sides after each addition.
Step 4: Mix in the vanilla extract and sour cream until fully combined, then fold in the mashed bananas.
Step 5: Sprinkle a handful of chocolate chips aside for topping. Toss the remaining chocolate chips in the tablespoon of flour, shake off excess, and gently fold into the batter.
Step 6: Fold the dry ingredient mixture into the wet ingredients until almost combined; a few flour streaks are okay.
Step 7: Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips evenly on top. If using, place the banana slices lengthwise on top and press gently.
Step 8: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove from the oven.
Step 9: For an optional topping, sprinkle the banana slices with granulated sugar and caramelize with a kitchen torch until crisp and darkened.
Step 10: Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

Use ripe, overripe bananas for the best natural sweetness and moisture.
Substitute olive oil with melted coconut oil for a different flavor profile.
Leave out the espresso powder if you prefer a more traditional chocolate banana bread.
Try adding chopped nuts like walnuts or pecans for extra texture.
To keep chocolate chips from sinking, gently toss them in flour before folding into the batter.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds or warm in a low oven.

How to Serve

A close-up image showing three thick slices of dark chocolate brownie stacked slightly unevenly on a white marbled surface. Each slice has a rich, dense texture with melted chocolate chunks visible inside and on the top. The surface of the brownies is cracked with a glossy finish, showing gooey melted chocolate and sprinkled with coarse sea salt flakes that add contrast to the deep brown color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All purpose flour works best for texture, but you can substitute whole wheat flour for a heartier loaf. Keep in mind the bread may be denser and require a few extra minutes of baking.

How do I know when the banana bread is done?

Insert a toothpick in the center of the loaf near the end of baking time. When it comes out clean or with just a few moist crumbs, the bread is done. Avoid overbaking to keep it moist.