Introduction

Indulge in a rich and moist chocolate espresso banana bread that combines the sweetness of ripe bananas with a bold hint of coffee. This delightful loaf is perfect for breakfast, dessert, or an afternoon treat.

Chocolate Espresso Banana Bread Delight Recipe - Recipe Image

Ingredients

3 ripe bananas
1 tablespoon espresso powder
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
Step 3: In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for added texture.
Step 4: To the mashed bananas, add melted butter, sugar, eggs, vanilla extract, and espresso powder. Stir until well combined.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 7: Fold in chocolate chips for an extra indulgent touch.
Step 8: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 9: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Tips & Variations

For a nutty crunch, add 1/2 cup of chopped walnuts or pecans along with the chocolate chips.
Use dark chocolate chips for a richer flavor or white chocolate chips for a sweeter touch.
If you prefer stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave for a few seconds until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute. Use slightly less—about 2 teaspoons—to avoid overpowering the flavor.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter, bake for a few more minutes and test again.

Chocolate Espresso Banana Bread Delight Recipe

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4.9 from 101 reviews

Enjoy a rich and decadent Chocolate Espresso Banana Bread Delight that perfectly combines the natural sweetness of ripe bananas with the bold flavors of espresso and cocoa. This moist and flavorful loaf is studded with luscious chocolate chips for an indulgent treat that’s perfect for breakfast, dessert, or a cozy snack.

Author: Lila
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10-12 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

3 ripe bananas
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 tablespoon espresso powder
1 cup granulated sugar

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your banana bread evenly.
Prepare the loaf pan: Grease a 9×5-inch loaf pan with butter or line it with parchment paper to prevent sticking and allow easy removal of the bread.
Mash the bananas: In a large bowl, mash the ripe bananas using a fork until mostly smooth, leaving some small chunks to add texture to your bread.
Mix wet ingredients: To the mashed bananas, add melted butter, sugar, eggs, vanilla extract, and espresso powder. Stir these ingredients well until fully combined and smooth.
Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry components.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender; lumps are okay!
Add chocolate chips: Fold in the chocolate chips to introduce bursts of melty chocolate throughout the loaf.
Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake: Place the pan in the oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Ensure bananas are very ripe for optimal sweetness and moisture.
Do not overmix the batter, as this can lead to a dense loaf.
Espresso powder enhances the chocolate flavor but can be omitted for a milder taste.
For a nutty twist, consider adding chopped walnuts or pecans with the chocolate chips.
Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat slices gently in the microwave or toaster oven for a warm treat.

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