Description
A rich and moist Chocolate Espresso Banana Bread combining the bold flavors of espresso and dark chocolate with ripe bananas for a delicious twist on classic banana bread.
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 plus a few extra for topping
- ½ cup semi sweet chocolate chips plus a few extra for topping
- 1 tablespoon all purpose flour for dusting chocolate chips
Optional Topping
- ¼ banana, 2 long thin slices
- 1 teaspoon granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
- Mix Wet Ingredients: In a medium bowl using an electric hand mixer or stand mixer with paddle attachment, blend olive oil with both sugars until smooth. Add eggs one at a time, mixing just until incorporated and scraping down the bowl after each addition. Add vanilla extract and sour cream and mix until combined. Fold in the mashed bananas.
- Combine Dry and Wet: Gently fold the dry ingredients into the wet mixture until almost fully incorporated, leaving a few streaks of flour visible.
- Prepare Chocolate Chips: Reserve a handful of chocolate chips for topping. Toss the rest in 1 tablespoon of flour to coat, then fold them into the batter.
- Fill Pan 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 of the batter and press down slightly.
- Bake: Bake at 350°F for 65 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Optional Brulee Topping: If using banana slices on top, sprinkle 1 teaspoon granulated sugar over them and brulee with a kitchen torch until the sugar melts and darkens.
- Cool and Serve: Allow the bread to cool for 20 minutes in the pan before transferring to a wire rack to cool completely to room temperature. Slice and enjoy.
Notes
- Slices of banana on top are optional and not needed for a delicious loaf.
- Avoid overbaking banana bread; check with a toothpick and remove once it comes out clean or with a few moist crumbs.
- Allow the bread to fully cool before slicing to maintain its moist texture and prevent crumbling.
- Dusting chocolate chips with flour helps them to distribute evenly in the batter and prevents sinking.
- Using room temperature eggs ensures even mixing and better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
