Chocolate Espresso Banana Bread (Print Version)
# Ingredients:
→ For the dry mix
01 -
1 cup all-purpose flour
02 -
1/4 cup rich cocoa powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon espresso powder
→ For the wet mix
06 -
1/2 cup olive oil
07 -
1/2 cup packed brown sugar
08 -
1/2 cup white sugar
09 -
2 large eggs, room temperature
10 -
1 teaspoon vanilla extract
11 -
1/2 cup sour cream
12 -
1 cup mashed overripe bananas (about 2-3 medium)
→ Mix-ins and toppings
13 -
1/2 cup dark chocolate chips, plus extra for sprinkling
14 -
1/2 cup semi-sweet chocolate chips, plus extra for sprinkling
15 -
1 tablespoon flour for coating chocolate chips
16 -
2 thin banana slices for decoration (optional)
17 -
1 teaspoon sugar for caramelizing (optional)
# Instructions:
01 -
Heat your oven to 350°F. Grease a standard 9×5 inch loaf pan with butter or cooking spray. Gather all your ingredients to make the process smooth and easy.
02 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder until well combined. Set aside for now.
03 -
In a large bowl using a hand mixer (or in your stand mixer with the paddle), beat the olive oil and both sugars until they're nice and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each. Scrape down the sides of the bowl as needed. Mix in the vanilla and sour cream until just combined.
04 -
Fold in your mashed bananas just until incorporated. Don't overmix - a few streaks are fine!
05 -
Gently fold the dry ingredients into the wet mixture, stirring just until most of the flour disappears. A few streaks are perfectly fine.
06 -
Set aside a small handful of both chocolate chips for the top. Toss the remaining chips in the tablespoon of flour (this helps them not sink to the bottom). Fold them gently into your batter.
07 -
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and sprinkle with the reserved chocolate chips. If using banana slices, arrange them lengthwise on top, pressing them in slightly.
08 -
Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Don't overbake or your bread will dry out!
09 -
If using banana slices on top, sprinkle them with the teaspoon of sugar and use a kitchen torch to caramelize until golden and crisp. The sugar will turn dark brown - that's perfect!
10 -
Let the bread cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely. Slice once cooled (for cleanest cuts) and enjoy your chocolatey creation!
# Notes:
01 -
This bread stays fresh at room temperature, wrapped tightly, for up to 3 days.
02 -
For longer storage, slice and freeze with parchment between pieces for up to 3 months.
03 -
The espresso powder enhances the chocolate flavor without making the bread taste like coffee.