Chocolate Espresso Banana Bread

Looking for a rich, indulgent twist on classic banana bread? This Chocolate Espresso Banana Bread is the ultimate upgrade! With deep cocoa flavor, a hint of bold espresso, and the natural sweetness of ripe bananas, this loaf is soft, moist, and incredibly satisfying. Whether you’re starting your morning or enjoying a midday pick-me-up, this banana bread delivers pure comfort with a touch of sophistication.

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Why You’ll Love This Recipe
Moist & Rich – The perfect balance of fluffy texture and chocolatey depth.
Naturally Sweet – Bananas bring sweetness and moisture without extra sugar.
Coffeehouse Vibes – Espresso enhances the chocolate and adds a cozy aroma.
Simple to Make – Just one bowl and a few pantry staples needed.
Freezer-Friendly – Keeps beautifully for later snacking or breakfast.

Ingredients You’ll Need

For the Banana Bread:

• 3 ripe bananas (about 1½ cups mashed)
• ½ cup brown sugar (packed)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder (or strong brewed coffee, reduced to 1 tbsp)
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup chocolate chips or chunks (semi-sweet or dark)

Optional Toppings:

• Extra banana slices for the top
• A handful of chocolate chips
• Pinch of flaky sea salt

Tools You’ll Need
Mixing bowl
Whisk or electric mixer
Spatula
Loaf pan (9×5-inch)
Parchment paper (optional)
Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mash the Bananas

1. In a large bowl, mash the ripe bananas using a fork or potato masher until smooth with a few small lumps.
2. Measure to ensure you have about 1½ cups of banana puree.

Step 3: Mix the Wet Ingredients

1. Add the brown sugar, granulated sugar, and melted butter to the bananas.
2. Stir until fully combined.
3. Mix in the eggs, vanilla extract, and espresso powder until smooth and well blended.

Step 4: Add the Dry Ingredients

1. Sift in the flour, cocoa powder, baking soda, and salt directly into the wet mixture.
2. Gently fold with a spatula until no streaks remain.
3. Stir in the chocolate chips or chunks.

Step 5: Bake the Banana Bread

1. Pour the batter into the prepared loaf pan and smooth the top.
2. If using, top with banana slices and a sprinkle of chocolate chips or sea salt.
3. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
4. Check at the 50-minute mark and loosely cover with foil if the top is browning too quickly.

Step 6: Cool and Slice

1. Let the banana bread cool in the pan for 10–15 minutes.
2. Transfer to a wire rack and allow to cool completely before slicing.
3. For clean slices, use a sharp serrated knife.

Tips for the Best Chocolate Espresso Banana Bread
Use Ripe Bananas – The riper, the better. Brown spots mean extra sweetness.
Don’t Overmix – Stir gently to keep the texture light and tender.
Enhance the Coffee Flavor – Add a second tablespoon of espresso powder for a deeper flavor.
Test Doneness – Ovens vary, so check with a toothpick in the center before removing.
Cool Before Slicing – It’s tempting to cut it hot, but cooling gives it structure and flavor.

Serving Suggestions
Warm with Butter – A pat of butter or a swipe of almond butter is heavenly.
With Coffee – The espresso notes pair beautifully with a fresh cup.
As Dessert – Serve warm with a scoop of vanilla ice cream or whipped cream.
Mini Loaves – Divide into smaller loaf pans for individual gifts or snacks.

How to Store & Reheat

Storing:
Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerate: For up to 1 week, wrapped well.

Freezing:
Freeze whole or in slices for up to 2 months. Wrap tightly in plastic and foil or use freezer bags. Thaw overnight at room temp or microwave individual slices.

Reheating:
Microwave: Heat slices for 15–20 seconds for that just-baked warmth.
Toaster Oven: Crisp up slightly at 300°F for 5–7 minutes.

Frequently Asked Questions

1. Can I use brewed coffee instead of espresso powder?
   Yes! Just reduce it to 1 tbsp of strong brewed coffee. Avoid adding extra liquid.
2. Can I make this dairy-free?
   Swap butter for a plant-based version and use dairy-free chocolate chips.
3. What if I don’t like coffee?
   You can skip the espresso powder—it will still be a rich chocolate banana bread!
4. Can I add nuts?
   Absolutely! Chopped walnuts or pecans are a delicious addition.
5. Can I make this gluten-free?
   Use a gluten-free all-purpose flour blend—just make sure it includes xanthan gum.

Final Thoughts
Chocolate Espresso Banana Bread is the kind of treat that makes every bite feel special. It’s bold, comforting, and just indulgent enough without being overly sweet. Whether you’re baking for guests, gifting to a friend, or simply spoiling yourself, this loaf is guaranteed to delight.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your loaf turns out.
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Slice):
Calories: 260 | Protein: 4g | Carbohydrates: 35g | Fat: 12g | Fiber: 3g | Sodium: 170mg

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