Chocolate and Espresso Banana Bread

Chocolate Espresso Banana Bread

Always dreaming of chocolate and espresso. I will not drink espresso but love everything about the rich flavor it brings to baked goods. My baking journey began in late March/early April of 2020 with basic banana bread. I then got fancy and added chocolate chips. Now, I’ve zhuzhed up the bread even more and added rich cocoa, espresso powder, and four bananas. It is decadent without tons of sugar! Perfect for your next breakfast or brunch – or as a delicious dessert with ice cream.

Chocolate espresso banana bread

Why Mess With a Classic?

Banana bread is delicious on its own. Why load it full of other ingredients and flavors? I created this because chocolate and espresso make a mind-blowing combination and I couldn’t resist! That combination of flavors PLUS banana is BANANAS (in a good way). This was a recipe that came together quickly after initial inspiration. It did not require a great deal of testing, and I can honestly say it is a really easy treat to throw together. Definitely perfect for a beginner baker

Dry and wet ingredients for banana bread

Star Ingredients:

Unsweetened Cocoa Powder – I use Ghirardelli 100% Unsweetened Cocoa

Espresso Powder – As I mentioned previously, I do not drink espresso. However, I love to bake with it either in powder form or liquid. This recipe calls for the addition of espresso powder. I use Cafe Bustelo. The instant espresso powder is perfect in this recipe and adds the right amount of punch.

Ripe Bananas – You can’t have banana bread without ripe bananas. I let mine get really brown before using, especially the 3 that go into the batter. The 4th banana placed on top does not have to be as ripe. You don’t want it getting mushed when you slice it in half lengthwise.

Making Banana Bread Magic

  1. 2 mixing bowls (one microwave-safe)
  2. Measuring cups and spoons
  3. Rubber spatula
  4. Whisk
  5. 9×5 bread tin
  6. Parchment Paper
  7. Non-stick spray

Ingredients:

  • 1 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tbsp instant espresso powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 4 large ripe bananas (keep one separate for topping)
  • 1/4 cup melted unsalted butter (slightly cooled)
  • 1/4 cup vegetable oil
  • 1 large egg at room temperature
  • 1/3 cup packed dark brown sugar
  • 2 tsp vanilla extract
  • 1/2 cup dark chocolate chips

Process:

  1. Melt butter in microwave safe mixing bowl and set aside to cool slightly
  2. Preheat oven to 350F
  3. Line and grease bread tin
  4. Combine flour, cocoa powder, espresso powder, baking soda, and sea salt in other mixing bowl and whisk to combine
  5. Mash 3 of the bananas into the bowl with the melted butter. Add sugar and mix together with rubber spatula
  6. Add vegetable oil, egg, and vanilla to wet mixture and stir
  7. Add dry ingredients into bowl with wet ingredients and combine with rubber spatula. Before fully combined, fold in chocolate chips
  8. Pour batter into bread tin
  9. Slice 4th banana in half lengthwise and place on top of batter. Gently push down but do not submerge into batter
  10. Bake for 40-45 minutes or until toothpick comes out with only moist crumbs
  11. Cool for 30 minutes in bread tin and then remove and place on wire rack until ready to serve
  12. To store, wrap in plastic wrap for up to 3 days. Can be frozen as well
Fresh baked chocolate espresso banana bread on cooling rack

Let me know if you try this recipe! Either leave me a comment or share a photo and tag @rachelbakesathome on Instagram and/or Facebook!

Chocolate and Espresso Banana Bread

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesTotal time:1 hour Servings:8 servings Best Season:Available

Description

Chocolate espresso banana bread. This treat features rich cocoa and espresso flavors that amplify the star of the show – banana!

Ingredients

Instructions

  1. Melt butter in microwave safe mixing bowl and set aside to cool slightly
  2. Preheat to 350F and line and grease bread tin
  3. Combine flour, cocoa powder, espresso powder, baking soda, and sea salt in other mixing bowl and whisk to combine
  4. Mash 3 of the bananas into the bowl with the melted butter. Add sugar and mix together with rubber spatula
  5. Add vegetable oil, egg, and vanilla to wet mixture and stir
  6. Add dry ingredients into bowl with wet ingredients and combine with rubber spatula. Before fully combined, fold in chocolate chips
  7. Pour batter into bread tin
  8. Slice 4th banana in half lengthwise and place on top of batter. Gently push down but do not submerge into batter
  9. Bake for 40-45 minutes or until toothpick comes out with only moist crumbs
  10. Cool for 30 minutes in bread tin and then remove and place on wire rack until ready to serve

Notes

  • Can be stored at room temperature up to 3 days. Just make sure wrapped tightly in plastic wrap
  • Can be frozen up to 6 months
Keywords:bananabread, cakerecipes, chocolatechocolatechocolate, chocolateespressbananabread, chocolateespresso, chocolaterecipe, easyrecipe, espressodessert, foodblog, foodblogger, foodie, foodphotography, newblog, newrecipe, recipedevelopment, recipeideas, reducedguiltrecipes

Rachelbakesathome

SC based recipe and content developer, food photographer and stylist, and blogger with a focus on reduced-guilt recipes. I believe food is meant to be enjoyed but shouldn't require cups of sugar and artificial ingredients to taste good. I create easy recipes for savory and sweet eats and treats, bright cocktails, as well as fun meal prep tips and tricks. Grab a fork and dig in!

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