Chocolate Espresso Banana Bread (Printable version)
Rich chocolate-espresso banana bread with dark chocolate chips. Moist, easy, perfect for breakfast or dessert.
# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 3 ripe bananas, mashed (about 1 cup)
06 - 1/2 cup unsalted butter, melted and cooled
07 - 3/4 cup granulated sugar
08 - 2 large eggs, at room temperature
09 - 1 tsp vanilla extract
10 - 2 tbsp brewed espresso or strong coffee, cooled
→ Mix-ins
11 - 3/4 cup semisweet chocolate chips
# How To:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, combine mashed bananas, melted butter, sugar, eggs, vanilla extract, and espresso. Whisk until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Gently fold in the chocolate chips.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The espresso deepens the chocolate flavor without making it taste like coffee
- It stays incredibly moist for days thanks to those overripe bananas
02 -
- Overmixing develops gluten and makes the bread tough, so fold until just combined
- The toothpick test should show moist crumbs, not raw batter, for perfectly moist bread
03 -
- Let your bananas go completely black before baking for the sweetest, most intense banana flavor
- The espresso should be completely cool before adding so it does not cook the eggs