Chocolate Espresso Banana Bread (Printable)

Rich, moist banana bread with dark chocolate and espresso hint

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

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 teaspoon vanilla extract
10 - 2 tablespoons brewed espresso or strong coffee, cooled

→ Mix-ins

11 - 3/4 cup semisweet chocolate chips

# How-To Steps:

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 to 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.

# Expert Suggestions:

01 -
  • The espresso does something magical to the chocolate, making it taste more like itself
  • It manages to be both sophisticated and completely comfort-food at the same time
02 -
  • Overmixing will make the bread tough and rubbery, fold until just combined
  • The bread continues baking as it cools, so do not wait until the toothpick comes out completely clean
03 -
  • A flaky sea salt sprinkled on top before baking creates the most amazing salty-sweet crust
  • Use bananas that are so spotted you are about to toss them, that is when they are perfect

Go Back