Description
This Chocolate Espresso Banana Bread is a moist and flavorful loaf combining the rich taste of ripe bananas with the boldness of espresso and the indulgence of semisweet chocolate chips. Enhanced with warm cinnamon and optional crunchy nuts, it’s a perfect treat for breakfast or dessert that offers a delightful twist on classic banana bread.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 2 teaspoons instant espresso powder
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 1 cup semisweet chocolate chips
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread once baked.
- Make the Banana Mixture: In a large bowl, mash the ripe bananas until smooth. Stir in the instant espresso powder, melted butter, brown sugar, eggs, and vanilla extract until the mixture is fully combined and smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the banana mixture, stirring gently just until fully combined. Be careful not to overmix to keep the bread tender.
- Add the Sour Cream and Chocolate Chips: Stir in the sour cream (or Greek yogurt) and semisweet chocolate chips evenly throughout the batter. If you choose to use nuts, fold them in now for added texture and flavor.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve to enjoy the rich flavors.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Instant espresso powder enhances the chocolate flavor without making the bread taste like coffee.
- You can substitute sour cream with Greek yogurt for a tangy flavor and moist texture.
- Adding nuts is optional but adds a nice crunch; pecans or walnuts work best.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen for up to 3 months; wrap well before freezing.
