Introduction

This Chocolate Espresso Banana Bread is a delicious twist on a classic favorite. Combining rich cocoa, bold espresso, and ripe bananas, it yields a moist and flavorful loaf perfect for breakfast or an indulgent snack.

Chocolate Espresso Banana Bread Recipe - Recipe Image

Ingredients

1 ½ cups (192g) all-purpose flour
¾ cup (150g) granulated sugar
½ cup (100g) packed light brown sugar
½ cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (113g) unsalted butter, melted and slightly cooled
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon espresso powder
3 very ripe bananas, mashed (about 1 ½ cups)
¼ cup (60ml) buttermilk (or ¼ cup milk + 1 teaspoon lemon juice, let sit for 5 minutes)
½ cup (85g) chocolate chips (semi-sweet or dark), plus extra for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking soda, cinnamon, and salt until well combined.
Step 3: In a separate bowl, whisk the melted butter, eggs, vanilla extract, and espresso powder together.
Step 4: Mash the ripe bananas in another bowl until mostly smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
Step 6: Add the mashed bananas and buttermilk, mixing again until just combined.
Step 7: Gently fold in the chocolate chips, reserving some to sprinkle on top if desired.
Step 8: Pour the batter into the prepared loaf pan, spread evenly, and sprinkle with the reserved chocolate chips.
Step 9: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
Step 10: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

Use very ripe bananas to enhance sweetness and moisture.
For a stronger coffee flavor, add an extra ½ teaspoon of espresso powder.
Swap buttermilk with plain yogurt if preferred.
Try adding chopped nuts like walnuts or pecans for added crunch.
To make it vegan, substitute eggs with flax eggs and use a plant-based butter alternative.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can be used in place of espresso powder. They provide a similar coffee flavor, but espresso powder is more concentrated and often preferred for baking.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix ¼ cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using. Alternatively, plain yogurt or sour cream can also work as substitutes.

Chocolate Espresso Banana Bread Recipe

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4.8 from 63 reviews

A rich and moist Chocolate Espresso Banana Bread combining the deep flavors of cocoa and espresso with sweet ripe bananas, studded with chocolate chips for an indulgent treat perfect for breakfast or dessert.

Author: Nora
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ½ cups (192g) all-purpose flour
¾ cup (150g) granulated sugar
½ cup (100g) packed light brown sugar
½ cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt

Wet Ingredients

½ cup (113g) unsalted butter, melted and slightly cooled
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon espresso powder
3 very ripe bananas, mashed (about 1 ½ cups)
¼ cup (60ml) buttermilk (or ¼ cup milk + 1 teaspoon lemon juice, let sit for 5 minutes)

Add-ins

½ cup (85g) chocolate chips (semi-sweet or dark), plus extra for topping (optional)

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, ground cinnamon, and salt to ensure even distribution of the leavening agents and spices.
Wet Ingredients: In a separate bowl, combine the melted and slightly cooled unsalted butter with the lightly beaten eggs, vanilla extract, and espresso powder. Whisk until smooth and integrated.
Mash Bananas: In another bowl, mash the very ripe bananas until mostly smooth with some small chunks for texture.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the bread tender.
Add Bananas and Buttermilk: Fold in the mashed bananas and the buttermilk mixture, stirring carefully until the batter is just combined and slightly lumpy.
Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving some to sprinkle on top if desired for extra chocolatey bursts.
Pour and Bake: Pour the batter evenly into the prepared loaf pan, smoothing the top, then sprinkle the reserved chocolate chips over the surface for a decorative and tasty topping.
Bake: Bake in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs, indicating it is perfectly baked.
Cool: Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.

Notes

To make your own buttermilk, combine ¼ cup milk with 1 teaspoon lemon juice and let it sit for 5 minutes before using.
Do not overmix the batter to ensure the bread stays moist and tender.
Using very ripe bananas will give the bread the best natural sweetness and moisture.
Espresso powder enhances the chocolate flavor without adding a strong coffee taste.
Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Chocolate chips on top are optional but add a nice decorative touch and extra chocolate flavor.

Keywords: banana bread, chocolate banana bread, espresso banana bread, chocolate espresso bread, banana dessert, homemade banana bread, mocha banana bread