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Chocolate Espresso Banana Bread Recipe

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★★★★★

4.7 from 121 reviews

This Chocolate Espresso Banana Bread is a moist, flavorful twist on classic banana bread featuring a rich blend of cocoa powder, espresso powder, and a mix of dark and semi-sweet chocolate chips. Enhanced with ripe bananas and a touch of sour cream for tenderness, this loaf is perfect for breakfast or an indulgent snack with coffee.

Ingredients

Scale

Dry Ingredients

  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon espresso powder

Wet Ingredients

  • 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

Add-Ins

  • ½ cup dark chocolate chips + a few extra for the top
  • ½ cup semi sweet chocolate chips + a few extra for the top
  • 1 tablespoon all purpose flour (for dusting chocolate chips)

Optional Topping

  • ¼ banana (2 long thin slices)
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a loaf pan with oil or butter to prevent sticking and gather all ingredients.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate medium bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to mix olive oil, brown sugar, and granulated sugar until smooth and creamy.
  4. Add Eggs: Add the eggs one at a time to the wet mixture, scraping down the sides of the bowl after each addition, and mix each just until incorporated to maintain airiness.
  5. Incorporate Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until fully combined, creating a smooth batter.
  6. Add Bananas: Fold in the mashed ripe bananas gently into the wet ingredients, ensuring an even distribution.
  7. Combine Dry and Wet Ingredients: Gradually fold the reserved dry ingredient mixture into the wet mixture just until almost fully combined; it’s okay if some flour streaks remain to avoid overmixing.
  8. Prepare Chocolate Chips: Set aside a handful of chocolate chips for topping. Toss the remaining chocolate chips with one tablespoon of flour to prevent sinking, shake off excess flour, and fold into the batter evenly.
  9. Pour Batter and Add Toppings: Pour the batter into the greased loaf pan. Sprinkle the reserved chocolate chips evenly over the top. Optionally, place the two thin banana slices lengthwise on top and press down gently.
  10. Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  11. Optional Brulee Banana Slices: If using the banana slices topping, sprinkle 1 teaspoon granulated sugar over them and use a kitchen torch to brulee the sugar until melted and slightly crisp with a dark caramelized color.
  12. Cool and Serve: Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely to room temperature. Slice, serve, and enjoy!

Notes

  • Placing banana slices on top of the bread before baking is optional and not necessary for success.
  • Do not overbake; check with a toothpick starting at 55 minutes to avoid dryness.
  • Allow the bread to cool fully before slicing to ensure clean slices and best texture.

Keywords: chocolate banana bread, espresso banana bread, chocolate espresso loaf, banana bread recipe, chocolate chip banana bread

Find it online: https://tastemadebyclara.com/chocolate-espresso-banana-bread-recipe/