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Banana Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/banana-bread-recipe/