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Chocolate Espresso Banana Bread

A deliciously moist and rich treat, Chocolate Espresso Banana Bread combines ripe bananas with robust espresso flavor for an irresistible loaf.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper, the better; those browning spots indicate sweetness!
  • 1/3 cup melted butter
  • 1 cup sugar Can replace half with honey or maple syrup for a healthier alternative.
  • 1 piece egg, beaten Can be replaced with 1/4 cup of unsweetened applesauce or a flaxseed egg.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 cup brewed espresso Strong brewed coffee can be a substitute.
Extras
  • 1/2 cup chocolate chips For extra chocolatey goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, mash the ripe bananas until smooth.
  3. Add the melted butter to the bananas and mix well.
  4. Stir in the sugar, followed by the beaten egg and vanilla extract. Mix until combined.
  5. In a separate bowl, combine the baking soda, salt, flour, cocoa powder, and brewed espresso. Mix well.
  6. Gradually add the dry ingredients to the banana mixture.
  7. Gently fold in the chocolate chips.
  8. Grease a loaf pan or line it with parchment paper, then pour the batter into the prepared pan.
Baking
  1. Place your loaf in the preheated oven and bake for 55-60 minutes.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
  3. Slice into generous portions and enjoy!

Notes

Wrap tightly in plastic wrap or aluminum foil for storage. Can be refrigerated for up to a week or frozen for up to three months. To reheat, microwave for 10-15 seconds or toast lightly in the oven.