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Chocolate Espresso Banana Bread

A rich and moist banana bread enhanced with chocolate chunks and espresso for a delightful treat any time of the day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can use gluten-free flour for a gluten-free option.
  • 1 tsp baking soda Helps the bread rise.
  • 2 tbsp espresso powder Instant espresso powder can be substituted with strong brewed coffee.
  • 1/4 cup unsweetened cocoa powder Optional, for additional chocolate flavor.
Wet Ingredients
  • 1/2 cup melted butter Can substitute with coconut oil for a dairy-free version.
  • 1/2 cup brown sugar Use light or dark brown sugar as preferred.
  • 1 large egg Provides structure to the bread.
  • 1 tsp vanilla extract Enhances flavor, but can be omitted.
  • 3-4 medium overripe bananas Should be brown and mushy.
Chocolate
  • 1 cup chocolate chunks Milk or dark chocolate can be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the melted butter and brown sugar.
  3. Stir in the egg and vanilla extract.
  4. In another bowl, combine the flour, baking soda, espresso powder, and cocoa powder.
  5. Fold the dry ingredients into the wet mixture.
  6. Fold in the mashed bananas and chocolate chunks until just combined.
Baking
  1. Pour the batter into a greased loaf pan.
  2. Bake in the preheated oven for about 60 minutes or until a toothpick comes out clean.
  3. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

To store, wrap in cling film or foil. Kept at room temperature, it lasts for 3 days. Can be frozen for longer storage. Simply toast slices for a delicious breakfast treat.