Description
A delightful twist on classic banana bread, infused with rich chocolate and bold espresso flavors, perfect for breakfast or dessert.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 0.5 cup Dutch-process cocoa powder
- 1.5 tsp instant espresso powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups mashed overripe bananas (about 3 large bananas)
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×5-inch loaf pan by greasing it and lining it with parchment paper.
- Mix dry ingredients: whisk flour, cocoa powder, espresso powder, baking soda, and salt together in a bowl.
- Combine wet ingredients: mash bananas in a larger bowl and add melted butter, light brown sugar, egg, and vanilla extract, mixing until smooth.
- Combine the wet and dry mixtures gently with a spatula, careful not to overmix.
- Add the chocolate chips to the batter and fold in gently.
- Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
- Bake for 55 to 65 minutes or until a toothpick comes out clean.
- Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese frosting. Can be stored for 3-5 days at room temperature or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: banana bread, chocolate bread, espresso recipe, dessert, baking