Description

This Chocolate Espresso Banana Bread is a moist, rich twist on classic banana bread, infused with cocoa and espresso powder for a deep chocolate flavor with a subtle coffee kick. Packed with ripe bananas, two kinds of chocolate chips, and a tender crumb from the addition of sour cream and olive oil, this loaf is perfect for breakfast, dessert, or a wholesome snack.

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

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Instructions

Preheat and Prepare: Preheat your oven to 350°F. Grease a loaf pan well and gather all ingredients.
Mix Dry Ingredients: In a medium bowl, whisk together all dry ingredients—flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
Mix Wet Ingredients: In a separate medium bowl, use an electric hand mixer or stand mixer with paddle attachment to blend olive oil and both sugars until smooth. Add eggs one at a time, mixing until just incorporated and scraping down the sides after each addition. Then add vanilla extract and sour cream, mixing until incorporated. Fold in mashed bananas gently.
Combine Dry and Wet: Fold the dry ingredient mixture into the wet ingredients just until almost combined; a few flour streaks are okay.
Prepare Chocolate Chips: Reserve a handful of chocolate chips for topping. Toss remaining chips in flour, shake off excess, and fold them gently into the batter.
Fill Loaf Pan: Pour the batter into the greased loaf pan. Sprinkle reserved chocolate chips evenly over the top.
Add Optional Topping: If using, place the 2 long thin banana slices lengthwise over 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 a few crumbs. Remove from oven.
Optional Brulee: Sprinkle the remaining 1 teaspoon of granulated sugar over the banana slices on top and carefully brulee with a kitchen torch until sugar melts and forms a slightly crisp, dark brown crust.
Cool and Serve: Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely to room temperature. Slice and enjoy.

Notes

Adding banana slices on top before baking is optional and can add a decorative touch.
Do not overbake to keep the bread moist; test doneness with a toothpick.
Allowing the bread to fully cool before slicing ensures clean slices and better texture.
Using olive oil makes this bread moist and adds a subtle fruity note; you may substitute with a neutral oil if preferred.
Espresso powder enhances chocolate flavor but can be omitted if caffeine is a concern.

Nutrition

Serving Size: 1 slice (approximately 1/12 loaf)
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 50 mg