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Chocolate Espresso Banana Bread

Indulgent Chocolate Espresso Banana Bread to Brighten Mornings

Enjoy this Chocolate Espresso Banana Bread, a delightful combination of dark chocolate, espresso, and ripe bananas, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 2 cups all-purpose flour Substitute with whole wheat flour for a denser bread.
  • 1 cup granulated sugar Can be reduced or replaced with coconut sugar.
  • ½ cup light brown sugar Dark brown sugar adds an even richer taste.
  • ½ cup unsweetened cocoa powder Use Dutch-processed cocoa for a milder twist.
  • 1 teaspoon baking soda Ensure it’s fresh for best results.
  • 1 teaspoon ground cinnamon Nutmeg can be swapped in for a different flavor profile.
  • ½ teaspoon salt Essential for taste.
  • ½ cup unsalted butter Coconut oil can be used as a dairy-free option.
  • 2 large eggs Replace with flax eggs for a vegan version.
  • 1 teaspoon vanilla extract Opt for pure vanilla for best results.
  • 1 tablespoon espresso powder Instant coffee can substitute but the flavor will differ.
  • 3 medium very ripe bananas Ensure bananas are well-mashed.
  • ½ cup buttermilk Mix milk with lemon juice as a quick alternative.
  • 1 cup chocolate chips Semi-sweet chips are recommended.
Optional Add-ins
  • ½ cup chopped nuts (walnuts, pecans) for texture.
  • ½ cup extra chocolate chips For the true chocolate lover.
  • spices Like cinnamon or nutmeg for flavor twists.
  • flavored extracts Almond or hazelnut for a unique loaf.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, melt the butter and cool slightly. Beat in eggs, vanilla extract, and espresso powder.
  4. Mash the bananas until mostly smooth with a fork and set aside.
  5. Gently fold the wet ingredients into the dry ingredients until just combined.
  6. Stir in mashed bananas and buttermilk until evenly distributed.
  7. Fold in the chocolate chips carefully.
  8. Pour the batter into the prepared loaf pan and bake for 55-65 minutes.
  9. Once baked, let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Customize with nuts or extra chocolate chips, but avoid overloading the batter for best texture.

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