Description
A decadent Chocolate Espresso Banana Bread combining rich cocoa, espresso powder, and ripe bananas for a moist, flavorful loaf studded with dark and semi-sweet chocolate chips. Perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder
Wet Ingredients
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
Add-Ins
- ½ cup dark chocolate chips plus a few extra for the top
- ½ cup semi sweet chocolate chips plus a few extra for the top
- 1 tablespoon all purpose flour (for dusting chocolate chips)
Optional Topping
- ¼ banana (2 long thin slices)
- 1 teaspoon granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients to have them ready for mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
- Combine Wet Ingredients: In a medium bowl using an electric hand mixer or stand mixer with the paddle attachment, beat olive oil, brown sugar, and granulated sugar just until smooth. Add eggs one at a time, mixing just until incorporated after each addition and scraping down the sides as needed. Mix in vanilla extract and sour cream until fully combined.
- Add Bananas: Mash ripe bananas well and fold them gently into the wet mixture until evenly distributed.
- Incorporate Dry Ingredients: Fold the dry ingredients into the wet ingredients just until almost fully combined; a few streaks of flour are okay and preferable for a tender crumb.
- Add Chocolate Chips: Reserve a handful of chocolate chips for the top decoration. Toss the remaining chocolate chips with 1 tablespoon flour, shake off excess, and fold gently into the batter to prevent sinking.
- Assemble Loaf: Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips evenly over the top. Optionally, place 2 thin banana slices lengthwise on top of the batter and press slightly to adhere.
- Bake: Bake in the preheated oven at 350°F for 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Optional Topping Finish: If using banana slices on top, sprinkle 1 teaspoon granulated sugar over the slices and carefully brulee with a kitchen torch until the sugar melts and becomes slightly crisp and darkened.
- Cool and Serve: Remove from oven and allow the bread to cool in the pan for 20 minutes. Then transfer the loaf to a wire rack to cool completely to room temperature before slicing and serving.
Notes
- Adding banana slices on top before baking is optional but adds a decorative touch and caramelized flavor when bruleed.
- Do not overbake the banana bread; a toothpick should come out clean or with a few moist crumbs for perfect texture.
- Allow the bread to cool completely for easier slicing and best flavor development.
- You can substitute olive oil with another neutral oil like canola or vegetable oil if preferred.
- Room temperature eggs mix better into the batter for a uniform texture.
Nutrition
- Serving Size: 1 slice (approx. 1/12th loaf)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
