Banana Chocolate Chunk Espresso Bread Recipe
This Banana Chocolate Chunk Espresso Bread is a moist and flavorful loaf combining the richness of ripe bananas with bold espresso and decadent chocolate chunks. Perfect for breakfast or an indulgent snack, it blends aromatic instant espresso powder with warm cinnamon and soft brown sugar for a delightful treat that’s easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (approximately 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Espresso Mixture
- 4 teaspoons instant espresso powder or coffee (Nescafe instant espresso powder recommended)
- 2 tablespoons boiling water
Dry Ingredients
- 200g (1 1/4 cups) plain (all purpose) flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon fine salt
Wet Ingredients
- 100ml vegetable or sunflower oil
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 150g (3/4 cup) soft light brown sugar
- 350g (about three or four) very ripe bananas, peeled and mashed
Add-ins
- 150g dark or milk chocolate chunks or chips
Instructions
- Preheat and prepare the tin: Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line a 900g loaf tin or use a loaf tin liner to prevent sticking and ensure even baking.
- Make espresso mixture: Combine the instant espresso powder with the boiling water in a small bowl, stirring until smooth. Set aside to cool while you prepare the other ingredients.
- Mix dry ingredients: In a large mixing bowl, whisk together the plain flour, ground cinnamon, baking powder, bicarbonate of soda, and fine salt until they are well combined for an even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate medium bowl, whisk or stir the vegetable oil, vanilla extract, eggs, and soft light brown sugar until the sugar dissolves and the mixture is smooth. Stir in the cooled espresso mixture and mashed bananas, mixing them thoroughly.
- Incorporate wet and dry mixtures: Pour the wet banana and espresso mixture into the bowl with the dry ingredients. Mix gently but thoroughly until the batter is just combined and no streaks of flour remain. Avoid overmixing to keep the bread tender.
- Fold in chocolate chunks: Gently fold most of the chocolate chunks into the batter using a spatula, reserving a handful for topping. Scrape the sides of the bowl to work all the batter together evenly.
- Fill the loaf tin and bake: Pour the batter into the prepared loaf tin, smoothing the top gently. Scatter the remaining chocolate chunks evenly on the surface for an attractive finish.
Bake in the preheated oven for 55-60 minutes, or until the bread is well risen and a skewer inserted into the center comes out clean. - Cool and serve: Allow the bread to cool in the tin for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- The espresso powder enhances the chocolate flavor but can be substituted with strong brewed coffee if you prefer.
- Do not overmix the batter to avoid a dense loaf.
- Chocolate chunks can be dark, milk, or a mix, depending on your preference.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
