Introduction

This Chocolate Espresso Banana Bread is a rich and moist twist on the classic banana bread, enhanced with deep espresso and cocoa flavors. Perfect for chocolate lovers who want a little caffeine kick alongside their sweet treat. It’s easy to make and delightful for any time of day.

Chocolate Espresso Banana Bread Delight Recipe - Recipe Image

Ingredients

3 ripe bananas
1 tablespoon espresso powder
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
Step 3: In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for added texture.
Step 4: To the mashed bananas, add melted butter, sugar, eggs, vanilla extract, and espresso powder. Stir until well combined.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 7: Fold in chocolate chips for an extra indulgent touch.
Step 8: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 9: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, add 1/2 cup chopped walnuts or pecans with the chocolate chips.
If you prefer less caffeine, reduce the espresso powder to 1 teaspoon or omit it entirely.
Use dark cocoa powder for a richer chocolate taste.
Ensure bananas are very ripe for the best sweetness and moisture.
To keep the bread extra moist, store it wrapped in airtight foil or plastic wrap.

Storage

Store the banana bread at room temperature wrapped tightly in plastic wrap or foil for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in the microwave for 15-20 seconds or in a toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can be used as a substitute, but espresso powder offers a more intense flavor. Use an equal amount for best results.

Can I make this banana bread gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure the blend contains xanthan gum for structure, or add it separately if needed.

Chocolate Espresso Banana Bread Delight Recipe

Print Recipe

★★★★★

4.7 from 391 reviews

This Chocolate Espresso Banana Bread combines the rich flavors of ripe bananas, chocolate, and a hint of espresso for a delightful twist on classic banana bread. Moist and fudgy with bursts of melty chocolate chips, it’s perfect for breakfast, dessert, or an indulgent snack.

Author: Lena
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

3 ripe bananas
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 tablespoon espresso powder
1 cup granulated sugar

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins

1 cup chocolate chips

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the banana bread evenly.
Prepare pan: Grease a 9×5-inch loaf pan with butter or line it with parchment paper to prevent sticking and ease removal after baking.
Mash bananas: In a large mixing bowl, mash the ripe bananas using a fork until mostly smooth, leaving a few small chunks for texture.
Mix wet ingredients: Add melted butter, sugar, eggs, vanilla extract, and espresso powder to the mashed bananas. Stir well until fully combined into a smooth batter.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa flavor.
Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet banana mixture. Stir gently until just combined; a few lumps are fine to avoid overmixing which would make the bread dense.
Fold in chocolate chips: Carefully fold in the chocolate chips to ensure even distribution throughout the batter for bursts of chocolate in every bite.
Pour batter into pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula for even baking.
Bake: Bake in the preheated oven for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.

Notes

Espresso powder adds a rich depth to the chocolate flavor without making it taste like coffee.
Do not overmix the batter to keep the banana bread moist and tender.
You can substitute chocolate chips with chopped nuts or dried fruit if preferred.
Store banana bread tightly covered at room temperature for up to 3 days or refrigerate to extend freshness.
For an extra fudgy texture, try using brown sugar in place of granulated sugar.

Keywords: banana bread, chocolate banana bread, espresso banana bread, chocolate espresso bread, breakfast bread, dessert bread, easy banana bread recipe, moist banana bread