Description
This Chocolate Espresso Banana Bread combines the natural sweetness of ripe bananas with rich cocoa and bold espresso for a moist, flavorful treat. Perfect for breakfast, dessert, or an afternoon snack, this one-bowl recipe is easy to make and bursting with chocolatey goodness.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup brewed espresso or strong coffee, cooled
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mash bananas and mix in eggs, oil, sugars, espresso, and vanilla.
- Gradually mix dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
- Pour batter into the loaf pan and sprinkle extra chocolate chips on top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes, then transfer to a wire rack. Slice and enjoy!
Notes
- Use extra ripe bananas for a naturally sweet and moist texture.
- Substitute espresso with strong brewed coffee or instant espresso powder.
- Store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American