If you’re a fan of coffee and chocolate, this Chocolate Espresso Banana Bread is your dream loaf. It’s a bold, moist, and deeply flavorful twist on classic banana bread—perfectly blending the sweetness of ripe bananas, the richness of cocoa, and the deep aroma of espresso.
Whether you’re enjoying a slice with your morning coffee or serving it as an after-dinner treat, this banana bread delivers comforting flavor in every bite. It’s simple to make, smells incredible while baking, and stays moist for days. Bonus: it freezes beautifully too!
Ingredients:
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, melted
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ½ cup mini chocolate chips or chopped dark chocolate
- Optional: extra chocolate chips for topping
Preparation:
Step 1:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
Step 2:
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, salt, and cinnamon. Set aside.
Step 3:
- In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla, mixing well.
Step 4:
- Stir in the sour cream (or Greek yogurt) and mashed bananas until fully incorporated.
Step 5:
- Gradually fold the dry ingredients into the wet mixture. Stir just until no flour streaks remain—don’t overmix.
Step 6:
- Fold in the chocolate chips or chopped chocolate.
Step 7:
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with extra chocolate chips if desired.
Step 8:
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Tent with foil halfway through if the top darkens too quickly.
Step 9:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Variation:
- Mocha swirl: Swirl in 2 tablespoons of Nutella or mocha spread before baking.
- Nutty twist: Add ½ cup chopped walnuts or pecans for a crunchy texture.
- Double espresso: Use 2 teaspoons of espresso powder for a stronger coffee kick.
- Dairy-free: Use coconut oil and dairy-free yogurt to make it completely dairy-free.
COOKING Note:
Espresso powder brings out the deep chocolate flavor without overpowering the banana. Even if you’re not a coffee drinker, don’t skip it—it enhances the richness and balances the sweetness perfectly.
Serving Suggestions:
- Serve warm with a pat of butter or cream cheese.
- Enjoy cold with a glass of milk or iced coffee.
- Toast slices and top with peanut butter or Nutella.
- Cut into cubes and layer with whipped cream for a dessert trifle.
Tips:
- Use very ripe bananas with lots of brown spots for natural sweetness and moisture.
- Don’t overmix the batter—stop once dry ingredients are fully combined.
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, wrap tightly and freeze slices for up to 2 months.
- Reheat frozen slices in the microwave for 20–30 seconds for a fresh-baked feel.
Time Overview:
Prep Time:15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Nutritional Information (per slice, based on 10 slices):
Calories: ~280
Protein: ~4g
Sodium: ~220mg
Sugar: ~20g
Fat: ~13g
Carbohydrates: ~36g
Fiber: ~2g
FAQs
Can I skip the espresso powder?
- Yes, but it enhances the chocolate flavor. If you don’t have it, try using strong brewed coffee in place of some of the banana (reduce banana by 2 tablespoons).
Can I use oil instead of butter?
- Yes! Substitute the melted butter with an equal amount of vegetable oil or melted coconut oil.
Can I make this into muffins?
- Absolutely. Divide the batter into muffin tins and bake for 18–22 minutes at 350°F.
Why is my banana bread dry?
- It was likely overbaked. Check for doneness at 55 minutes and use a toothpick to test.
Can I add a glaze?
- Yes! A simple espresso glaze (powdered sugar + espresso or coffee) is delicious drizzled on top.
Conclusion:
Chocolate Espresso Banana Bread is an unforgettable upgrade to traditional banana bread. Moist, rich, and packed with bold flavor, it’s a go-to recipe when you want something cozy and indulgent. Whether you enjoy it with your morning coffee or as a late-night dessert, this bread will satisfy chocolate lovers and banana bread fans alike. Try it once, and it’s sure to become a regular in your baking rotation.