Banana Bread Recipe

Introduction

Espresso Banana Bread is a delicious twist on the classic banana bread, infused with the rich flavor of espresso and studded with both dark and semi-sweet chocolate chips. This moist, flavorful loaf is perfect for breakfast, dessert, or an afternoon snack.

Ingredients

• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ tsp espresso powder
• ½ cup olive oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup ripe bananas (mashed)
• ½ cup dark chocolate chips, plus a few extra for topping
• ½ cup semi-sweet chocolate chips, plus a few extra for topping
• 1 tbsp all-purpose flour (for dusting chocolate chips)
• ¼ banana (2 long thin slices off a banana)
• 1 tsp granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a loaf pan and gather all ingredients.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
3. Step 3: In a separate medium bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to mix the olive oil, brown sugar, and granulated sugar until smooth.
4. Step 4: Add the eggs one at a time, mixing each just until incorporated and scraping down the sides of the bowl after each addition.
5. Step 5: Mix in the vanilla extract and sour cream until combined.
6. Step 6: Mash the bananas and fold them gently into the wet mixture.
7. Step 7: Fold the dry ingredients into the wet ingredients just until almost fully incorporated; a few flour streaks are okay.
8. Step 8: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips with 1 tablespoon of flour to coat, shake off excess, and fold them into the batter.
9. Step 9: Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips evenly over the top.
10. Step 10: Optionally, place the two thin banana slices lengthwise over the top of the batter and press down slightly.
11. Step 11: Bake for 55-65 minutes, or until a toothpick inserted comes out clean or with just a few crumbs. Remove from oven.
12. Step 12: Optionally, sprinkle the 1 teaspoon of granulated sugar over the banana slices and use a kitchen torch to brulee until the sugar is melted and slightly crisp, turning dark brown.
13. Step 13: Let the bread cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

• Use ripe bananas with lots of brown spots for the best sweetness and flavor.
• Substitute olive oil with melted butter for a richer taste.
• Try adding chopped walnuts or pecans for a crunchy texture.
• If you don’t have espresso powder, a teaspoon of instant coffee granules can be used instead.
• For a dairy-free version, replace sour cream with coconut yogurt or a plant-based 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, freeze the wrapped bread for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed espresso instead of espresso powder?

It’s best to use espresso powder for this recipe as it’s dry and blends evenly into the batter. If using brewed espresso, reduce the liquid in the recipe slightly to avoid a soggy texture.

Can I make this banana bread without chocolate chips?

Yes, you can omit the chocolate chips for a simpler version. The espresso and cocoa powder will still provide a rich, chocolatey flavor.

Banana Bread Recipe

Print Recipe

★★★★★

5 from 58 reviews

This Espresso Banana Bread is a rich and moist loaf infused with espresso powder and bursting with chocolate chips. Combining the flavors of ripe bananas, dark and semi-sweet chocolate, and a subtle hint of coffee, this bread is perfect for breakfast or a decadent snack. The batter is smooth and easy to prepare, finishing with a delicious caramelized banana topping for extra flair.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8-10 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all purpose flour
• ¼ cup cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ tsp espresso powder

Wet Ingredients

• ½ cup olive oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 eggs (room temp)
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup ripe bananas (mashed)

Chocolate & Toppings

• ½ cup dark chocolate chips + a few extra for the top
• ½ cup semi sweet chocolate chips + a few extra for the top
• 1 tbsp all purpose flour (for dusting chocolate chips)
• ¼ banana (2 long thin slices off of a banana)
• 1 tsp granulated sugar

Instructions

1. Mixing the dry ingredients: Preheat the oven to 350°F and grease a loaf pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
2. Mixing the wet ingredients: In a medium bowl using an electric hand mixer or stand mixer with paddle attachment, beat the olive oil with both sugars until smooth and creamy. Add the eggs one at a time, scraping the bowl after each addition and mixing just until incorporated. Stir in the vanilla extract and sour cream, mixing until combined.
3. Add bananas: Mash the ripe bananas and gently fold them into the wet mixture until evenly distributed.
4. Combine dry and wet ingredients: Fold the dry ingredients into the wet mixture gently and just until nearly combined; some flour streaks are fine.
5. Prepare chocolate chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips with 1 tablespoon flour to coat evenly, shake off excess, then fold them into the batter.
6. Pour batter and add toppings: Pour the batter into the prepared loaf pan and evenly sprinkle the reserved chocolate chips on top. Optionally, place 2 thin banana slices lengthwise on top and gently press down.
7. Bake: Bake in the preheated oven at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Caramelize banana slices (optional): Remove the bread from oven and sprinkle 1 teaspoon granulated sugar over the banana slices. Using a kitchen torch, brulee the sugar until it melts and turns slightly crisp and dark brown/black.
9. Cool and serve: Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely to room temperature. Slice and enjoy your delicious espresso banana bread.

Notes

• Make sure bananas are ripe for the best natural sweetness and moist texture.
• Coating chocolate chips with flour prevents them from sinking to the bottom of the bread while baking.
• Using olive oil adds a subtle fruity flavor and keeps the bread moist.
• The optional caramelized banana topping adds a beautiful visual and tasty crunch.
• If you don’t have espresso powder, instant coffee granules can be used as a substitute but may alter flavor slightly.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Espresso Banana Bread, Chocolate Chip Banana Bread, Mocha Banana Bread, Coffee Banana Bread, Moist Banana Bread