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Espresso Chocolate Banana Bread

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This extra moist banana bread is swirled with melted chocolate and a shot of espresso, creating a rich, bakery-worthy loaf that’s perfect for breakfast, brunch, or an afternoon treat. The espresso deepens the chocolate flavor and balances the natural sweetness of ripe bananas for a truly irresistible bake.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup, mashed)
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder (Dutch-process or regular)
  • 2 teaspoons instant espresso powder
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (such as canola or vegetable)
  • 1/4 cup sour cream or Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 3/4 cup semi-sweet or dark chocolate chips (plus extra for topping)
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. Mash bananas in a medium bowl until mostly smooth.
  3. In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Sift cocoa if clumpy.
  4. In another bowl, whisk eggs with granulated sugar and brown sugar until slightly frothy.
  5. Add oil, mashed bananas, sour cream or Greek yogurt, and vanilla extract to the egg mixture. Whisk until just combined.
  6. Pour wet mixture into dry ingredients. Gently fold with a spatula until almost no flour streaks remain. Do not overmix.
  7. Fold in chocolate chips and nuts if using.
  8. Scoop batter into prepared loaf pan. Smooth the top and sprinkle with extra chocolate chips. Optionally, add banana slices on top.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil at 40 minutes if top browns too quickly.
  10. Let bread cool in pan for 10-15 minutes, then lift out and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use very ripe bananas and real instant espresso powder. Do not overmix the batter to keep the crumb tender. The loaf can be made gluten-free or dairy-free with simple swaps. Store tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.

Nutrition

Keywords: banana bread, espresso, chocolate, moist, easy, brunch, coffee, loaf, quick bread, chocolate chips

Find it online: https://jodierecipes.com/espresso-chocolate-banana-bread-recipe-extra-moist-and-irresistible-loaf/