Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread is the ultimate indulgence for chocolate and banana lovers. This moist and tender quick bread is infused with rich cocoa powder, melty chocolate chips, and a hint of espresso powder that intensifies the chocolate flavor without overwhelming the palate. Whether you’re baking for a cozy weekend, meal prepping snacks, or just using up ripe bananas, this loaf is guaranteed to become a favorite.

Why You’ll Love This Recipe

This recipe is a chocolate lover’s dream, with deep cocoa flavor and the natural sweetness of ripe bananas. The espresso powder subtly boosts the chocolate without tasting like coffee. It’s easy to make, uses pantry staples, and can be customized to your liking. The combination of olive oil and sour cream gives it a perfectly soft crumb and moist texture. Bonus: it freezes beautifully, making it great for meal prep or last-minute desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

• all-purpose flour

• cocoa powder (preferably Dutch process)

• baking soda

• kosher salt

• espresso powder

Wet Ingredients

• olive oil (light tasting)

• brown sugar

• granulated sugar

• eggs

• vanilla extract

• sour cream

• ripe bananas, mashed

Add-ins & Toppings

• dark chocolate chips

• semi-sweet chocolate chips

• all-purpose flour (for dusting chips)

• optional: banana slices and granulated sugar for topping

Directions

1. Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.

2. In a medium bowl, whisk together all dry ingredients.

3. In a separate bowl or stand mixer, combine olive oil, brown sugar, and granulated sugar until smooth.

4. Add eggs one at a time, mixing after each addition.

5. Mix in vanilla and sour cream until fully incorporated.

6. Fold in mashed bananas.

7. Gradually add the dry ingredients to the wet, mixing just until combined.

8. Dust chocolate chips with 1 tablespoon flour and fold them into the batter, reserving some for topping.

9. Pour batter into prepared loaf pan. Sprinkle reserved chocolate chips on top.

10. Optional: Add thin banana slices on top and press gently into the batter.

11. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

12. Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe serves 12 people.
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 5 minutes

Variations

• Vegan-friendly: Use aquafaba or flax eggs in place of regular eggs, and dairy-free yogurt instead of sour cream.

• Add nuts: Fold in ½ cup of chopped walnuts or pecans for added texture.

• Use different chocolates: Try milk chocolate or white chocolate chips for a twist.

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Spice it up: Add a pinch of cinnamon or cayenne for a subtle warm kick.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Wrap slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating: Warm individual slices in the microwave for 10–15 seconds or toast lightly.

FAQs

What does espresso powder do in this recipe?

Espresso powder enhances the chocolate flavor without making the bread taste like coffee. It adds depth and richness to the cocoa.

Can I leave out the espresso powder?

Yes, but the chocolate flavor won’t be quite as rich. It’s a small addition that makes a big difference.

Can I use butter instead of olive oil?

It’s not recommended. Oil helps retain moisture, especially in chocolate-based breads where cocoa can dry out baked goods.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and will still give you a moist texture with a slight tang.

Can I use frozen bananas?

Yes, thaw them first and drain any excess liquid before mashing. This works just as well as fresh ripe bananas.

How do I prevent chocolate chips from sinking?

Toss them in a bit of flour before folding into the batter. This helps suspend them throughout the loaf.

Why is my banana bread dense?

Overmixing the batter or using under-ripe bananas can make the bread dense. Mix just until combined and use very ripe bananas for best results.

Can I make this in mini loaf pans?

Yes, but reduce the baking time to 25–35 minutes depending on the size of your pans. Check doneness with a toothpick.

Do I have to add the banana slices on top?

No, it’s optional. They make for a beautiful presentation but aren’t necessary for the flavor or texture.

How can I tell when it’s done baking?

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.

Conclusion

Chocolate Espresso Banana Bread is the perfect blend of rich chocolate flavor and sweet banana goodness. With its soft crumb, melty chocolate bits, and subtle depth from espresso powder, this recipe transforms simple ingredients into a bakery-style treat. Whether you’re baking for a crowd or just to satisfy your own sweet tooth, this loaf is guaranteed to impress.

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