Chocolate Espresso Banana Bread

This chocolate espresso banana bread folds deep cocoa and a whisper of espresso into a tender, banana-scented loaf that feels like a hug in slice form. It’s perfect for lazy weekend breakfasts, afternoon coffee breaks, or a show-stopping snack to share. The recipe is straightforward and uses pantry-staple ingredients, so it comes together quickly even on busy mornings. If you like chocolate-forward banana treats, you might also enjoy our chocolate banana overnight oats for another easy chocolate-banana option.

Why This Recipe Is a Great Choice

This loaf balances bold chocolate and real banana flavor without feeling heavy or greasy. Olive oil keeps the crumb moist and tender while the sour cream adds a slight tang that brightens the chocolate. Espresso powder deepens the cocoa notes without making it taste like coffee, so the chocolate sings. Using both dark and semi-sweet chips gives you pockets of melty chocolate and a mix of bittersweet and sweet bites. It’s also versatile — swap chips, try different oils, or use mashed ripe bananas from your freezer to cut down on waste.

Flavor and Texture

Expect a moist, slightly dense crumb studded with molten chocolate chips and a cocoa-rich background. The espresso powder enhances the chocolate’s complexity, creating a richer mouthfeel that’s not overly bitter. Brown sugar adds warmth and a caramel hint, while granulated sugar helps create a delicate crust on top. Thin banana slices caramelize on the loaf’s surface if you place them on top before baking, giving a pretty, Instagram-ready finish. Overall, the loaf offers a satisfying contrast: tender interior, crisp top, and gooey chocolate ribbons.

Ingredients

– 1 cup all purpose flour
– ¼ cup cocoa powder
– 1 tsp baking soda
– ½ tsp kosher salt
– ½ tsp espresso powder
– ½ cup olive oil
– ½ cup brown sugar
– ½ cup granulated sugar
– 2 eggs (room temp)
– 1 tsp vanilla extract
– ½ cup sour cream
– 1 cup ripe bananas (mashed)
– ½ cup dark chocolate chips + a few extra for the top
– ½ cup semi sweet chocolate chips + a few extra for the top
– 1 tbsp all purpose flour (for dusting chocolate chips)
– ¼ banana (2 long thin slices off of a banana)
– 1 tsp granulated sugar

Step by Step Instructions

1. Mixing the dry ingredients
2. Mixing the wet ingredients
3. Mixing the dry into the wet

Tips for Best Results

Use very ripe bananas for the best natural sweetness and flavor depth; the browner they are, the better the banana taste will come through. Toss the chocolate chips with a tablespoon of flour before folding them in so they stay suspended in the batter and don’t sink to the bottom. Let the loaf cool in the pan for 10 minutes, then transfer it to a rack to finish cooling so it firms up without steaming. If you want a glossy top, sprinkle a few extra chips and the thin banana slices on top, then dust with the teaspoon of granulated sugar before baking to caramelize. For variations, swap half the olive oil for melted butter, or try a handful of chopped nuts for crunch — and if you love chocolate desserts, check our chocolate chip toffee shortbread cookies for another chocolatey treat.

Storage and Make Ahead

Store the cooled loaf wrapped in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, slice and freeze portions wrapped tightly; thaw slices at room temperature or warm briefly in the toaster oven. You can prepare the batter the night before and keep it covered in the fridge, then bake in the morning for a freshly baked loaf. If freezing the baked loaf, wrap it well and consume within two months for best texture and flavor.

Final Thought

This chocolate espresso banana bread is a simple way to elevate everyday bananas into something special and shareable. Its balance of deep chocolate, gentle espresso, and banana warmth makes it a crowd-pleaser for both coffee hour and dessert. Bake it once and you’ll have a new go-to when ripe bananas pile up.

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