Chocolate Espresso Banana Bread is a wonderful treat that combines the sweetness of ripe bananas with a rich chocolate flavor and a hint of espresso to give it a little kick. The bread is moist and soft with chunks of chocolate throughout, making each bite a perfect mix of fruity and chocolatey with a subtle coffee twist. It’s the kind of banana bread that feels a bit special but is super easy to make.
I love making this bread when I have some overripe bananas sitting on the counter and a craving for something a little different from the usual banana bread. The espresso powder adds just enough bitterness to balance the sweetness, making it perfect for morning or afternoon snacks. I always find myself sneaking another slice when no one is looking!
My favorite way to enjoy it is slightly warmed with a little butter or a smear of cream cheese. It’s also great with a cup of coffee or milk alongside. This bread is a hit with everyone who tries it, and I usually find it disappears fast at family gatherings or casual get-togethers. It’s a cozy, comforting treat that pairs well with both quiet mornings and lively conversations.
Key Ingredients & Substitutions
Bananas: The riper, the better! Overripe bananas bring natural sweetness and moisture. If you don’t have bananas, unsweetened applesauce can work but expect a milder flavor.
Cocoa Powder: Unsweetened cocoa powder gives a deep chocolate taste. You can use Dutch-processed cocoa for a smoother, less bitter flavor if you prefer.
Espresso Powder: This adds a subtle coffee kick that enhances chocolate’s richness. If you don’t have espresso powder, use strong brewed coffee or instant coffee granules instead.
Buttermilk or Yogurt: These add moisture and a slight tang. If you don’t have either, use milk with a teaspoon of lemon juice or vinegar as a simple substitute.
Chocolate Chips: Semi-sweet works well, but feel free to swap with dark chocolate or even white chocolate for a different twist.
How Can I Make Sure My Banana Bread Stays Moist and Dense?
Getting the right texture is key with banana bread. Here’s how to keep it moist and satisfyingly dense:
- Use ripe bananas: Their softness helps create moisture and natural sweetness.
- Don’t overmix: When combining dry and wet ingredients, mix just until everything comes together. Overmixing can make the bread tough.
- Include a moistening ingredient: Buttermilk or yogurt keeps the bread tender. If using milk, add acid (like lemon juice) to mimic this effect.
- Watch baking time: Bake until a toothpick shows few moist crumbs. Overbaking can dry it out.
- Cool properly: Let it rest in the pan briefly, then cool completely on a rack to prevent sogginess.
Equipment You’ll Need
- 9×5 inch (23×13 cm) loaf pan – I like this size because the bread bakes evenly and holds its shape well.
- Parchment paper – makes removing the bread easier and keeps it from sticking.
- Medium mixing bowls – you’ll use one for dry ingredients and another for wet ingredients, keeping things organized.
- Whisk or electric mixer – helps blend the ingredients smoothly and quickly.
- Rubber spatula – great for folding in chocolate chips and scraping batter into the pan.
- Toothpick or skewer – to check if the bread is baked through.
- Cooling rack – allows the bread to cool evenly and stay moist inside.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans for extra crunch and flavor.
- Add a teaspoon of cinnamon or pumpkin pie spice to give it a warm, cozy aroma.
- Stir in some chopped dried fruit, like cranberries or apricots, for a fruity twist.
- Use dark chocolate instead of semi-sweet for a richer, more intense chocolate flavor.
Chocolate Espresso Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp instant espresso powder
Wet Ingredients:
- ½ cup (115g) unsalted butter, melted & cooled
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 1 ½ cups ripe mashed bananas (about 3 medium bananas)
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk or plain yogurt
Add-Ins and Topping:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 banana (for topping, sliced lengthwise)
How Much Time Will You Need?
Overall, this recipe takes about 15-20 minutes for preparation and mixing, plus 60-70 minutes baking time. After baking, allow 10 minutes for cooling in the pan, and then more time to cool completely before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan and line it with parchment paper to make sure the bread comes out easily later on.
2. Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large mixing bowl, whisk together the melted butter with both the granulated and brown sugars until you have a smooth mixture. Then, add the eggs one at a time, beating well after each addition. Next, stir in your mashed bananas and vanilla extract until everything is combined.
4. Blend Wet and Dry Ingredients:
Now, add the dry ingredients to the wet mixture in batches, alternating with the buttermilk or yogurt. Begin and end with the dry ingredients. Be gentle and mix just until combined—you want to avoid overmixing to keep the bread tender.
5. Add Chocolate and Prepare for Baking:
Fold the chocolate chips or chopped chocolate into your batter carefully. Pour the batter evenly into your prepared loaf pan. Lay the sliced banana on top of the batter, gently pressing it in so it sticks while baking.
6. Bake and Cool:
Bake your banana bread for 60-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). When done, let it cool in the pan for about 10 minutes. Then, remove the bread and place it on a wire rack to cool completely before slicing.
7. Serve and Enjoy:
Slice your Chocolate Espresso Banana Bread and enjoy it plain, or warmed slightly with butter or cream cheese for a delicious treat. It’s perfect for breakfast, a snack, or even dessert!
Can I Use Frozen Bananas for This Bread?
Yes, frozen bananas work great! Just thaw them completely and drain any excess liquid before mashing to avoid making the batter too watery.
What Can I Substitute for Espresso Powder?
If you don’t have espresso powder, you can use instant coffee granules or a small amount of strong brewed coffee. Both will add that nice coffee flavor that complements the chocolate.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Walnuts, pecans, or even dried fruit are excellent additions. Just fold them in with the chocolate chips before baking to add some extra texture and flavor.
