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Chocolate Espresso Banana Bread Recipe

Chocolate Espresso Banana Bread Recipe
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★★★★★

5.1 from 13 reviews

This decadent Chocolate Espresso Banana Bread combines rich cocoa and espresso flavors with moist banana bread, enhanced by melted dark and semi-sweet chocolate chips. Its balanced sweetness and slight coffee undertone make it a perfect comfort treat for breakfast or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp espresso powder

Wet Ingredients

  • ½ cup olive oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 cup ripe bananas (mashed)

Chocolate and Toppings

  • ½ cup dark chocolate chips + a few extra for the top
  • ½ cup semi sweet chocolate chips + a few extra for the top
  • 1 tbsp all purpose flour (for dusting chocolate chips)
  • ¼ banana (2 long thin slices off of a banana)
  • 1 tsp granulated sugar (for topping)

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F and grease a loaf pan. Gather all ingredients to have them ready.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, use a hand mixer or stand mixer with paddle attachment to blend olive oil with brown and granulated sugars until smooth.
  4. Add Eggs and Flavorings: Add eggs one at a time, mixing and scraping down bowl sides after each until just incorporated. Then mix in vanilla extract and sour cream thoroughly.
  5. Incorporate Bananas: Mash the ripe bananas well and gently fold them into the wet mixture until evenly combined.
  6. Combine Dry and Wet: Fold the dry ingredients into the wet mixture just until mostly combined; some streaks of flour remaining are okay to avoid overmixing.
  7. Prepare Chocolate Chips: Reserve a handful of chocolate chips for the top. Toss the remaining chocolate chips in 1 tablespoon flour, shake off excess, and fold into the batter evenly.
  8. Assemble in Pan: Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top.
  9. Add Banana Topping: Optionally, place 2 thin long slices of banana lengthwise on the batter surface and press slightly to adhere.
  10. Bake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Brûlée the Banana (Optional): Sprinkle the 1 tsp granulated sugar over the banana slices and use a kitchen torch to melt and caramelize the sugar until dark brown and slightly crisp.
  12. Cool: Let the banana bread cool in the pan for about 20 minutes. Then transfer to a cooling rack to cool completely to room temperature.
  13. Serve: Slice and enjoy this rich chocolate espresso banana bread moist with melted chocolate chips and a hint of coffee flavor.

Notes

  • Using ripe bananas ensures natural sweetness and moisture in the bread.
  • Dusting chocolate chips with flour keeps them suspended in the batter for even distribution.
  • The espresso powder enhances the chocolate flavor without a strong coffee taste.
  • Brûlée topping is optional but adds a pleasing caramelized texture and flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: banana bread, chocolate banana bread, espresso banana bread, chocolate espresso banana bread, breakfast bread, dessert bread, chocolate chip banana bread

Find it online: https://cheframiflavor.com/chocolate-espresso-banana-bread-recipe/