Chocolate Espresso Banana Bread
This rich and cozy chocolate espresso banana bread combines deep chocolate flavor with a hint of coffee, making it an irresistible treat for breakfast, dessert, or snacks.
Ingredients
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 Can use avocado or vegetable oil.
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 pieces eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream Can substitute with Greek yogurt.
- 1 cup ripe bananas (mashed) Use very ripe bananas for best results.
Chocolate and Toppings
- ½ cup dark chocolate chips Plus extra for topping.
- ½ cup semi sweet chocolate chips Plus extra for topping.
- 1 tbsp all purpose flour For dusting chocolate chips.
- ¼ banana sliced Two long thin slices for garnish.
- 1 tsp granulated sugar For sprinkling on top.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- In a large bowl, whisk the olive oil with the brown sugar and granulated sugar until thick and glossy. Add the eggs one at a time, whisking until fully incorporated.
- Stir in the vanilla extract, mashed bananas, and sour cream until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Toss the chocolate chips in 1 tablespoon of flour, then fold into the batter.
Baking
- Pour the batter into a greased and lined loaf pan.
- Top with banana slices, sprinkle with granulated sugar and extra chocolate chips.
- Bake for 55-65 minutes, or until a toothpick comes out with moist crumbs.
Cooling
- Let the bread cool in the pan for 15-20 minutes before slicing.
Notes
For meal prep, slice and wrap individually, then freeze up to 2 months. This bread keeps 2-3 days at room temperature or up to a week in the fridge.