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Sliced chocolate banana bread on a wooden board with a baked banana topping and a bowl of creamy spread.

Chocolate Espresso Banana Bread

Indulge in a rich, moist banana bread infused with the deep flavors of chocolate and espresso, perfectly balancing sweetness with a sophisticated coffee kick. This recipe is a delightful twist on a classic comfort food, ideal for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Loaf
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/4 cup Light brown sugar packed
  • 1/4 cup Unsweetened cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 3 Ripe bananas large, mashed (about 1 1/4 cups)
  • 1 Large egg room temperature
  • 1/2 cup Unsalted butter melted and cooled (1 stick)
  • 1/4 cup Sour cream full-fat, room temperature (or plain Greek yogurt)
  • 1 tsp Vanilla extract
  • 2 tbsp Strong brewed espresso cooled (or 1 tbsp instant espresso powder dissolved in 2 tbsp hot water)
  • 1 cup Semi-sweet chocolate chips
For the pan
  • Butter or non-stick spray for greasing

Equipment

  • 9x5-inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, and salt until they are well combined and there are no visible lumps.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, thoroughly mash the ripe bananas with a fork. Add the egg, melted and cooled butter, sour cream, vanilla extract, and cooled espresso. Whisk these wet ingredients until they are just combined.
Mix and Fold
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can result in a tough banana bread.
  2. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
Bake
  1. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean, or with only moist crumbs attached (no wet batter). If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
Cool and Serve
  1. Let the banana bread cool in the pan on a wire rack for 10-15 minutes. Then, carefully lift it out of the pan (using the parchment paper overhang if applicable) and transfer it to the wire rack to cool completely. Cooling completely helps the bread set properly and prevents it from crumbling when sliced.

Notes

For an extra touch, you can sprinkle an additional tablespoon of chocolate chips or a light dusting of cocoa powder on top of the batter before baking. Ensure your bananas are very ripe (with plenty of brown spots) for the best natural sweetness and banana flavor. Store leftover chocolate espresso banana bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months; wrap tightly in plastic wrap and then in foil.