Chocolate Espresso Banana Bread (Printable Version)
Rich, moist banana bread with dark chocolate and espresso hints
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 3 ripe bananas, mashed (about 1 cup)
06 - 1/2 cup unsalted butter, melted and cooled
07 - 3/4 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1 tsp vanilla extract
10 - 2 tbsp brewed espresso or strong coffee, cooled
→ Mix-ins
11 - 3/4 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Combine mashed bananas, melted butter, sugar, eggs, vanilla extract, and espresso in a large bowl. Whisk until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Gently fold in the chocolate chips until evenly distributed.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The espresso doesnt make it taste like coffee it just wakes up the chocolate
- It stays incredibly moist for days thanks to those mashed bananas
02 -
- Toothpick testing is tricky here moist crumbs are good wet batter means give it more time
- Cooling completely before slicing feels impossible but it's worth the wait
03 -
- Room temperature eggs blend better into the batter
- Line your pan with parchment paper hanging over the sides for the easiest removal ever