Print

Chocolate Espresso Banana Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Espresso Banana Bread is a rich, moist quick bread packed with cocoa, chocolate chips, ripe bananas, and a touch of espresso powder for depth. It’s perfect for cozy mornings, dessert, or snacking, and freezes beautifully for meal prep.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 ¾ cups all-purpose flour, plus 1 tablespoon for dusting chips

½ cup cocoa powder (preferably Dutch process)

1 teaspoon baking soda

½ teaspoon kosher salt

1 tablespoon espresso powder

½ cup light-tasting olive oil

½ cup brown sugar

¼ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

3 ripe bananas, mashed

½ cup dark chocolate chips

½ cup semi-sweet chocolate chips

Optional: banana slices and granulated sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf pan and set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a separate bowl or stand mixer, beat olive oil, brown sugar, and granulated sugar until smooth.
  4. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream until well combined.
  5. Fold in mashed bananas.
  6. Gradually add dry ingredients to the wet mixture, mixing just until combined.
  7. Toss chocolate chips with 1 tablespoon flour, then fold into the batter, reserving some for topping.
  8. Pour batter into the prepared loaf pan. Sprinkle reserved chocolate chips and optional banana slices on top.
  9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  10. Cool in pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • For a vegan version, use flax eggs and dairy-free yogurt.
  • To prevent chocolate chips from sinking, always dust with flour first.
  • Frozen bananas work well—just thaw and drain before using.
  • Store at room temperature or freeze for longer storage.
  • Can be baked in mini loaf pans—adjust time accordingly.

Nutrition

Find it online: https://cheftinaskitchen.com/chocolate-espresso-banana-bread/