Print

Chocolate Espresso Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This rich and moist Chocolate Espresso Banana Bread combines the deep flavors of cocoa and espresso with ripe bananas and luscious chocolate chips for a decadent twist on classic banana bread. Enhanced with a touch of sour cream for extra moisture and finished with a delicate sugar-brulée banana topping, this loaf is a perfect treat for breakfast or dessert.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • ½ cup olive oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 cup ripe bananas (mashed)

Chocolate Chips

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

Toppings

  • ¼ banana (2 long thin slices off of a banana)
  • 1 tsp granulated sugar

Instructions

  1. Mixing the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
  2. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly and gather all ingredients to streamline the process.
  3. Mixing the wet ingredients: In a medium-sized bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to mix olive oil with the brown sugar and granulated sugar just until smooth.
  4. Add eggs: Add the eggs one at a time, mixing gently after each addition and scraping down the sides of the bowl to ensure everything is incorporated evenly.
  5. Add vanilla and sour cream: Incorporate the vanilla extract and sour cream into the wet mixture, mixing until fully combined.
  6. Add mashed bananas: Mash the ripe bananas and gently fold them into the wet mixture until evenly distributed.
  7. Combine dry and wet ingredients: Fold the dry ingredients into the wet ingredients just until almost fully mixed; it’s okay to have some streaks of flour remaining.
  8. Prepare chocolate chips: Reserve a handful of chocolate chips for topping. Dust the remaining chips with 1 tablespoon of flour, shaking off excess, then fold these into the batter for even chocolate distribution.
  9. Pour batter and decorate: Pour the batter into the greased loaf pan. Evenly sprinkle the reserved chocolate chips on top. Optionally, place the two thin banana slices lengthwise on top of the batter and press gently.
  10. Bake the bread: Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Then remove from oven.
  11. Brûlée banana slices (optional): Sprinkle the remaining 1 teaspoon of granulated sugar over the banana slices on top and carefully brûlée the sugar with a kitchen torch until melted and crisp, achieving a dark caramelized color.
  12. Cooling: Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. This helps the loaf set and makes slicing easier.

Notes

  • For the best banana flavor, use ripe bananas with brown spots.
  • Dusting chocolate chips with flour prevents them from sinking to the bottom of the bread.
  • The sour cream adds moisture and a subtle tang.
  • Brûléeing the banana slices on top is optional but adds a lovely texture and caramel flavor.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.

Keywords: banana bread, chocolate banana bread, espresso banana bread, chocolate chip banana bread, moist banana bread, homemade banana bread, chocolate espresso loaf

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