This Chocolate Espresso Banana Bread Recipe is your new go-to for a decadent yet remarkably easy bake, perfect for breakfast, a snack, or dessert when you crave something truly special. Its rich flavor profile and moist texture make it an incredibly useful recipe for utilizing overripe bananas and elevating your baking game with minimal fuss.
Key Ingredients for Chocolate Espresso Banana Bread Recipe
- 3 large ripe bananas, mashed (about 1.5 cups) – the riper, the sweeter and more flavorful!
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder, dissolved in 1 tablespoon hot water (or 1 tablespoon strong brewed coffee)
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (dark, semi-sweet, or milk chocolate – your preference!)
- Optional: A few extra chocolate chips for topping, a sprinkle of flaky sea salt
How to Make Chocolate Espresso Banana Bread Recipe
Prepare to be delighted by a loaf that’s incredibly simple to whip up, yet delivers an explosion of deep, satisfying flavors and a wonderfully moist crumb. This recipe comes together in under 20 minutes of active preparation, making it an ideal weekend project or a quick weeknight indulgence, promising a truly delicious outcome.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving some overhang on the sides for easy removal. This step ensures your beautiful banana bread won’t stick.
- Mash the Bananas and Mix Wet Ingredients: In a large mixing bowl, add your mashed ripe bananas. Pour in the melted unsalted butter and whisk it together with the bananas until well combined. You can leave some small banana chunks for texture or mash them completely smooth, depending on your preference.
- Incorporate Sweetness and Flavor: Add the granulated sugar to the banana and butter mixture and stir until everything is thoroughly incorporated. Next, crack in the large egg and mix until just combined. Stir in the vanilla extract and the dissolved espresso powder (or brewed coffee) until the mixture is uniform in color and aroma.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures that your leavening agents and salt are evenly distributed, which is crucial for a good rise and balanced flavor.
- Marry Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing can lead to a tough loaf.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the batter. Reserve a handful of chocolate chips if you’d like to sprinkle them on top before baking.
- Pour and Top: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top, and if you’re feeling fancy, add a pinch of flaky sea salt for an extra touch of gourmet flavor.
- Bake to Perfection: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean (or with moist crumbs attached, but no wet batter). The exact baking time will depend on your oven, so start checking around the 50-minute mark.
- Cool Down: Once baked, let the Chocolate Espresso Banana Bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. This makes it easier to slice and prevents the loaf from becoming soggy.
Why You’ll Love This Chocolate Espresso Banana Bread Recipe
You’ll adore this Chocolate Espresso Banana Bread Recipe for its incredibly decadent yet wonderfully comforting flavor profile; the deep notes of cocoa are beautifully amplified by the subtle richness of espresso, creating a sophisticated twist on classic banana bread. This isn’t just any banana bread; it’s a delightful fusion that elevates a humble bake into something truly special, reminiscent of a gourmet chocolate cake but with the heartwarming familiarity of banana bread. Plus, imagine the satisfaction and cost savings of creating such a luxurious treat right in your own kitchen, far cheaper than any bakery equivalent!
Furthermore, the moist, tender crumb, studded with melty chocolate chips, is an absolute dream. It’s the perfect treat to brighten your morning, accompany your afternoon coffee, or satisfy a sweet craving after dinner. Forget the expensive coffee shop muffins or specialty cakes; this homemade version offers unparalleled flavor and quality without breaking the bank. So, gather your ripe bananas and get ready to bake this crowd-pleaser – you and your taste buds will thank you!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, wrap the Chocolate Espresso Banana Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it moist and delicious.
- Refrigeration: For longer storage, you can refrigerate the banana bread for up to a week. Be aware that refrigeration can sometimes slightly dry out baked goods, so it’s best to bring it back to room temperature before enjoying.
- Freezing: This recipe freezes beautifully! Wrap individual slices or the entire loaf tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe bag. It will keep well in the freezer for up to 3 months.
- Reheating: To reheat a slice at room temperature, simply let it sit out for about 15-30 minutes. For a warm treat, you can gently warm a slice in the microwave for 10-20 seconds, or toast it in a toaster oven or under the broiler for a few minutes until warmed through and slightly crisp. If reheating from frozen, allow it to thaw at room temperature first, or warm it directly using the microwave or toaster oven methods.
Final Thoughts
This Chocolate Espresso Banana Bread Recipe is a fantastic way to transform overripe bananas into a luxurious treat that’s both incredibly simple and deeply satisfying. Give it a try; you won’t regret adding this delightful bake to your repertoire!
Chocolate Espresso Banana Bread Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving some overhang on the sides for easy removal. This step ensures your beautiful banana bread won’t stick.
- In a large mixing bowl, add your mashed ripe bananas. Pour in the melted unsalted butter and whisk it together with the bananas until well combined. You can leave some small banana chunks for texture or mash them completely smooth, depending on your preference.3 large ripe bananas, mashed, 1/2 cup unsalted butter, melted
- Add the granulated sugar to the banana and butter mixture and stir until everything is thoroughly incorporated. Next, crack in the large egg and mix until just combined. Stir in the vanilla extract and the dissolved espresso powder (or brewed coffee) until the mixture is uniform in color and aroma.3/4 cup granulated sugar, 1 large egg, at room temperature, 1 teaspoon vanilla extract, 1 teaspoon espresso powder, dissolved in 1 tablespoon hot water
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures that your leavening agents and salt are evenly distributed, which is crucial for a good rise and balanced flavor.1 1/2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing can lead to a tough loaf.
- Gently fold in the chocolate chips until they are evenly distributed throughout the batter. Reserve a handful of chocolate chips if you’d like to sprinkle them on top before baking.1/2 cup chocolate chips
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top, and if you’re feeling fancy, add a pinch of flaky sea salt for an extra touch of gourmet flavor.Optional: A few extra chocolate chips for topping, a sprinkle of flaky sea salt
- Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean (or with moist crumbs attached, but no wet batter). The exact baking time will depend on your oven, so start checking around the 50-minute mark.
- Once baked, let the Chocolate Espresso Banana Bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. This makes it easier to slice and prevents the loaf from becoming soggy.