Description
This Chocolate Espresso Banana Bread recipe combines the rich flavors of banana bread with the bold kick of espresso and chocolate. It’s a moist, fluffy, and indulgent treat perfect for breakfast or dessert.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup espresso or strong brewed coffee
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together mashed bananas, granulated sugar, brown sugar, melted butter, espresso, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- Stir in chocolate chips (optional).
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- To make it vegan, replace eggs with flax eggs and use plant-based milk.
- Store in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A