Chocolate Espresso Banana Bread (Print Page)

A rich, moist loaf combining ripe bananas, dark chocolate chips, and bold espresso for an irresistible treat.

# What You Need:

01 - 2 cups all-purpose flour

02 - 1/3 cup unsweetened cocoa powder

03 - 1 tsp baking soda

04 - 1/2 tsp salt

05 - 3 ripe bananas, mashed (about 1 cup)

06 - 1/2 cup unsalted butter, melted and cooled

07 - 3/4 cup granulated sugar

08 - 2 large eggs, at room temperature

09 - 1 tsp vanilla extract

10 - 2 tbsp brewed espresso or strong coffee, cooled

11 - 3/4 cup semisweet chocolate chips

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.

02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

03 - In a large bowl, combine mashed bananas, melted butter, sugar, eggs, vanilla extract, and espresso. Whisk until smooth.

04 - Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.

05 - Gently fold in the chocolate chips.

06 - Pour the batter into the prepared loaf pan and smooth the top.

07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

The espresso doesn't make it taste like coffee, it wakes up the chocolate flavor like nothing else
This bread manages to be incredibly moist while still having that satisfying tender crumb

02 -

Overmixing at the folding stage will make your bread tough and dense, so stop as soon as the flour disappears
Letting the bananas get almost black before using them creates the most intense banana flavor and natural sweetness

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