Introduction

This Chocolate Espresso Banana Bread is a rich and flavorful twist on a classic treat. Combining ripe bananas with a hint of espresso and chocolate chips, it’s perfect for breakfast or an indulgent snack. Easy to make and incredibly satisfying, it will quickly become a favorite in your kitchen.

Chocolate Espresso Banana Bread Delight Recipe - Recipe Image

Ingredients

3 ripe bananas
1 tablespoon espresso powder
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
Step 3: In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for added texture.
Step 4: Add melted butter, sugar, eggs, vanilla extract, and espresso powder to the mashed bananas. Stir until well combined.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 7: Fold in chocolate chips for an extra indulgent touch.
Step 8: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 9: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use dark chocolate chips for a richer flavor or swap them for chopped nuts to add crunch.
Make sure your bananas are very ripe for maximum sweetness and moisture.
For a stronger coffee flavor, sprinkle a little extra espresso powder on top before baking.
If you prefer a moister bread, try adding a tablespoon of sour cream or yogurt to the wet ingredients.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To thaw, leave it at room temperature or warm slices gently in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but use slightly less since it is more bitter than espresso powder. Adjust to taste.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure it contains xanthan gum for best texture.

Chocolate Espresso Banana Bread Delight Recipe

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★★★★★

5 from 55 reviews

Indulge in the rich and decadent flavors of this Chocolate Espresso Banana Bread Delight. Perfectly moist and packed with a delightful blend of ripe bananas, espresso powder, and chocolate chips, this banana bread offers a sophisticated twist on a classic favorite. Ideal for breakfast, dessert, or a cozy snack with your favorite cup of coffee.

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

Ingredients

Scale

Wet Ingredients

3 ripe bananas
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 tablespoon espresso powder
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins

1 cup chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
Prepare Loaf Pan: Grease a 9×5-inch loaf pan with butter or line it with parchment paper to make removing the bread easier after baking.
Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving some small chunks for texture.
Combine Wet Ingredients: Add the melted butter, granulated sugar, eggs, vanilla extract, and espresso powder to the mashed bananas. Stir well until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing and maintaining a tender texture.
Add Chocolate Chips: Gently fold in the chocolate chips, distributing them evenly throughout the batter.
Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets properly.

Notes

Using ripe bananas with brown spots enhances the natural sweetness and moisture of the bread.
Do not overmix the batter to keep the bread moist and tender.
If you don’t have espresso powder, you can substitute with a teaspoon of instant coffee granules for a similar flavor.
For a nuttier texture, consider adding chopped walnuts or pecans along with the chocolate chips.
Store the banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana bread, chocolate banana bread, espresso banana bread, chocolate espresso banana bread, quick bread, banana dessert, moist banana bread, chocolate chip banana bread