Chocolate Espresso Banana Bread (Print Version)
A rich, moist loaf combining ripe bananas, dark chocolate chips, and brewed espresso for a coffee-lover's twist on classic banana bread.
# 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, if it lasts that long
02 -
- Overmixing makes the texture tough and dense, so stop as soon as the flour disappears
- The toothpick test should show moist crumbs, not come out completely clean, or youll dry it out
03 -
- Room temperature ingredients prevent the melted butter from solidifying into little lumps
- That slight sea salt sprinkle on top before baking creates a salted chocolate effect