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Chocolate Espresso Banana Bread Recipe

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4.3 from 8 reviews

This moist and flavorful Chocolate Espresso Banana Bread combines the rich taste of cocoa and espresso powder with ripe bananas and a mix of dark and semi-sweet chocolate chips. Perfectly balanced with a hint of espresso to enhance the chocolate, this quick bread is ideal for breakfast, dessert, or a sweet snack. The bread is topped with chocolate chips and optionally finished with caramelized banana slices for an elegant touch.

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp espresso powder

Wet Ingredients

  • ½ cup olive oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 cup ripe bananas (mashed)

Chocolate and Toppings

  • ½ cup dark chocolate chips + a few extra for topping
  • ½ cup semi-sweet chocolate chips + a few extra for topping
  • 1 tbsp all purpose flour (for dusting chocolate chips)
  • ¼ banana (2 long thin slices off a banana)
  • 1 tsp granulated sugar (for topping)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together all the dry ingredients — flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
  3. Mix Wet Ingredients: Using an electric hand mixer or stand mixer with paddle attachment, combine olive oil with both brown and granulated sugars and mix until smooth.
  4. Add Eggs: Add the eggs one at a time, mixing after each addition just until incorporated. Scrape down the bowl sides to ensure even mixing.
  5. Add Vanilla and Sour Cream: Stir in vanilla extract and sour cream until fully blended.
  6. Fold in Bananas: Mash the ripe bananas well, then fold them gently into the wet mixture.
  7. Combine Wet and Dry Mixtures: Fold the dry ingredients into the wet mixture just until almost incorporated; slight streaks of flour are acceptable and help ensure the bread remains tender.
  8. Prepare Chocolate Chips: Reserve a handful of chocolate chips for topping. Dust the remaining chocolate chips with 1 tablespoon of flour to prevent sinking, shake off excess flour, and fold these into the batter.
  9. Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading evenly. Sprinkle the reserved chocolate chips evenly on top.
  10. Add Banana Slices (Optional): Place the two thin banana slices lengthwise over the top of the batter and gently press them down slightly so they adhere.
  11. Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  12. Caramelize Banana Topping (Optional): Sprinkle the reserved 1 teaspoon granulated sugar over the banana slices and use a kitchen torch to brulee the sugar until melted and crisp, turning a dark brown almost black, for added texture and flavor.
  13. Cool and Serve: Allow the bread to cool in the pan for about 20 minutes before removing it to a wire rack to cool completely. Once cooled, slice, serve, and enjoy!

Notes

  • Using ripe bananas is crucial for maximum flavor and moisture.
  • Dusting chocolate chips with flour helps keep them evenly distributed within the bread, preventing sinking.
  • The espresso powder enhances the chocolate flavor without making the bread taste like coffee.
  • The bruleed banana topping is optional but adds a delightful caramelized texture and flavor.
  • Olive oil can be substituted with another neutral oil like vegetable or canola oil if preferred.
  • Make sure not to overmix the batter once the dry ingredients are added to maintain a tender crumb.

Find it online: https://bitezly.com/chocolate-espresso-banana-bread-recipe-2/