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Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread: Your New Favorite Sweet Snack

Experience the delightful fusion of rich chocolate and ripe bananas in this Chocolate Espresso Banana Bread, perfect for any sweet snack lover.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Baker's Delight
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour substitute with gluten-free flour if needed
  • 1/2 cup Cocoa Powder unsweetened for best results
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt can be replaced with table salt, but use less
  • 2 teaspoons Espresso Powder or instant coffee as an alternative
  • 1/2 cup Olive Oil melted coconut oil is a substitute
  • 1/2 cup Brown Sugar or coconut sugar for a healthier twist
  • 1/2 cup Granulated Sugar can be swapped for a sugar alternative
  • 2 large Eggs consider flax eggs for an egg-free version
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Sour Cream Greek yogurt works as a substitute
  • 3 medium Ripe Bananas well-mashed
  • 1/2 cup Dark Chocolate Chips or semi-sweet chips
  • 1 medium Extra Banana Slices optional for topping
  • 1 tablespoon Granulated Sugar for topping, optional

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • stand mixer or hand mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 loaf pan with olive oil or cooking spray.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
  3. In a large bowl, mix olive oil, brown sugar, and granulated sugar until smooth and creamy.
  4. Add eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl sides as needed.
  5. Stir in vanilla extract and sour cream until smooth.
  6. Mash bananas in a bowl and fold them into the wet mixture.
  7. Gradually add dry mixture to wet mixture, folding gently until just combined.
  8. Dust chocolate chips with flour and fold into the batter, reserving some for topping.
  9. Pour the batter into the prepared loaf pan and sprinkle reserved chocolate chips on top, adding banana slices if desired.
  10. Bake in the preheated oven for 55-65 minutes, checking with a toothpick for doneness.
  11. Cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Store wrapped tightly to maintain moisture for up to 3 days at room temperature or 5 days in the refrigerator. Can be frozen for up to 3 months.

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