I’ll never forget the first time I decided to make banana bread. It felt like an act of culinary rebellion against my busy schedule, a cozy moment in the midst of hectic project deadlines and bustling marketplaces here in Morocco. This Chocolate Espresso Banana Bread is inspired by that experience, merging rich chocolate and the bold kick of espresso with the warm, comforting flavor of ripe bananas. Plus, who can resist the aroma wafting through the kitchen as it bakes?

What Makes This So Good

Decadent Flavors: A delightful mix of chocolate and banana, elevated by espresso for that extra zing.
Moist Texture: Thanks to the combination of sour cream and ripe bananas.
Simple Ingredients: Uses pantry staples and is easy to whip up on a busy day.

Ingredients

1 cup (120 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp baking soda
½ tsp kosher salt
½ tsp espresso powder
½ cup (120 ml) olive oil
½ cup (100 g) brown sugar
½ cup (100 g) granulated sugar
2 eggs (room temp)
1 tsp vanilla extract
½ cup (120 g) sour cream
1 cup (240 g) ripe bananas (mashed; about 2-3 medium bananas)
½ cup (90 g) dark chocolate chips + a few extra for the top
½ cup (90 g) semi-sweet chocolate chips + a few extra for the top
1 tbsp (8 g) all-purpose flour (for dusting chocolate chips)
¼ banana (2 long thin slices from a banana)
1 tsp granulated sugar

Smart Swaps

Gluten-Free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
Dairy-Free: Substitute sour cream with unsweetened almond or coconut yogurt.
Oil Swap: Replace olive oil with melted coconut oil for a tropical touch.

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, ¼ cup cocoa powder, 1 tsp baking soda, ½ tsp kosher salt, and ½ tsp espresso powder until well combined.
Mix Wet Ingredients: In a large bowl, combine ½ cup olive oil with ½ cup brown sugar and ½ cup granulated sugar. Mix until smooth. Add 2 eggs, 1 tsp vanilla extract, ½ cup sour cream, and 1 cup ripe bananas, mixing until fully combined.
Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon until just combined. Avoid overmixing!
Add Chocolate Chips: In a small bowl, dust the dark and semi-sweet chocolate chips with 1 tbsp flour to prevent them from sinking. Gently fold them into the batter.
Prep for Baking: Pour the batter into the prepared loaf pan. Top with a few extra chocolate chips and the ¼ banana slices dusted with 1 tsp sugar for a decorative touch.
Bake: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. The top should be domed and slightly firm to the touch.
Cool: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Pro Tips

Make-Ahead: You can prepare the batter in advance and store it in the refrigerator for up to 24 hours.
Transport: Wrap the cooled bread tightly in plastic wrap for easy transport to parties or gatherings.
Re-Crisping: If you like a crispy crust, reheat slices in a toaster oven for a few minutes before serving.

Variations

Nutty Addition: Fold in ½ cup (75 g) chopped walnuts or pecans for added crunch.
Spiced Up: Add 1 tsp ground cinnamon or a pinch of nutmeg for extra warmth.
Fruit Twist: Mix in ½ cup (75 g) of diced apples or pears for a fruity variation.

Serving Ideas

This Chocolate Espresso Banana Bread pairs perfectly with a hot cup of coffee or a dollop of whipped cream for a decadent dessert. It’s also delicious on its own, making it a great snack to enjoy at your desk or during quiet moments at home.

Storage & Reheating

Store the bread wrapped tightly in plastic wrap at room temperature for 2-3 days or in the refrigerator for up to a week. For long-term storage, you can freeze slices wrapped in aluminum foil for up to 3 months. To reheat, simply pop them in a toaster oven or microwave for a few seconds.

FAQs

Can I substitute the eggs in this recipe?
Yes, you can use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) for a vegan option.

Does the bread freeze well?
Absolutely! Just make sure to slice the bread before freezing for easy serving.

How do I know when the bread is done?
The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Chocolate Espresso Banana Bread

Print Recipe

A deliciously moist banana bread enriched with chocolate and a kick of espresso, perfect for coffee lovers and dessert enthusiasts.

Total Time: 75 minutes
Yield: 8 servings

Ingredients

Scale

1 cup (120 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp baking soda
½ tsp kosher salt
½ tsp espresso powder
½ cup (120 ml) olive oil
½ cup (100 g) brown sugar
½ cup (100 g) granulated sugar
2 eggs (room temp)
1 tsp vanilla extract
½ cup (120 g) sour cream
1 cup (240 g) ripe bananas (mashed; about 2–3 medium bananas)
½ cup (90 g) dark chocolate chips + a few extra for the top
½ cup (90 g) semi-sweet chocolate chips + a few extra for the top
1 tbsp (8 g) all-purpose flour (for dusting chocolate chips)
¼ banana (2 long thin slices from a banana)
1 tsp granulated sugar

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined.
In a large bowl, combine olive oil with brown sugar and granulated sugar. Mix until smooth. Add eggs, vanilla extract, sour cream, and ripe bananas, mixing until fully combined.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon until just combined. Avoid overmixing!
In a small bowl, dust the dark and semi-sweet chocolate chips with flour to prevent them from sinking. Gently fold them into the batter.
Pour the batter into the prepared loaf pan. Top with a few extra chocolate chips and the banana slices dusted with sugar for a decorative touch.
Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. The top should be domed and slightly firm to the touch.
Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

This bread pairs perfectly with coffee and can be stored at room temperature for a few days or refrigerated for a longer shelf life.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian