Go Back
Chocolate Espresso Banana Bread
bakewitheva

Chocolate Espresso Banana Bread

Chocolate Espresso Banana Bread made with All-purpose flour, Cocoa powder, Baking soda, Kosher salt, Espresso powder, Olive oil, Brown sugar and granulated sugar, Eggs, Vanilla extract, Sour cream, Ripe bananas, and Dark and semi-sweet chocolate chips. Rich, moist, and full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Bread, Dessert
Cuisine: American
Calories: 316
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ tsp espresso powder
Wet Ingredients
  • ½ cup olive oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs room temp
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup ripe bananas mashed
Add Ins
  • ½ cup dark chocolate chips + a few extra for the top
  • ½ cup semi sweet chocolate chips + a few extra for the top
  • 1 tablespoon all purpose flour for dusting chocolate chips
Optional Topping
  • ¼ banana 2 long thin slices off of a banana
  • 1 teaspoon granulated sugar

Equipment

  • Loaf pan (8x4 or 9x5 inch)
  • Mixing bowls (medium and large)
  • Whisk
  • Electric hand mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Kitchen scale (optional)
  • Butter knife or offset spatula
  • Cooling rack
  • Parchment paper (optional)

Method
 

Mixing the dry ingredients
  1. Preheat the oven to 350°F, grease a loaf pan and gather all ingredients
  2. In a medium bowl whisk all the dry ingredients together and set aside
Mixing the wet ingredients
  1. In a medium bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil and both sugars together until the mixture is smooth and well combined.
  2. Add the eggs one at a time, mixing after each addition just until incorporated. Be sure to scrape down the sides of the bowl between additions to ensure everything is evenly mixed.
  3. Add the vanilla and sour cream then mix until incorporated
  4. Mash the bananas and fold in
Mixing the dry into the wet
  1. Gently fold the dry ingredients into the wet mixture, stirring just until almost combined. It’s perfectly fine if you still see a few streaks of flour—this helps keep the batter light and prevents overmixing.
  2. Set aside a small handful of chocolate chips to sprinkle on top later. Toss the remaining chocolate chips in a little flour to coat them lightly, then shake off any excess. Gently fold the floured chocolate chips into the batter until evenly distributed.
  3. Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top
  4. Optional - Place the 2 thin slices of banana lengthwise over the top of the batter and press down slightly
  5. Bake at 350° for 55-65 minutes or just until a toothpick comes out clean or with only a few crumbs. Remove from oven
  6. That final step adds such a beautiful finishing touch. I sprinkle a teaspoon of granulated sugar evenly over the banana slices, then use a kitchen torch to gently caramelize it until the sugar melts and turns glossy and slightly crisp. The top changes to a deep golden brown with just a hint of dark edges, giving the bread a lovely bakery-style look. This little extra step not only makes the loaf look elegant but also adds a delicate crunch and a hint of caramel flavor that pairs perfectly with the chocolate and espresso tones inside the bread.
  7. Allow the bread to cool for 20 minutes before transferring out of the pan to cool the rest of the way to room temp. Slice, serve and enjoy!