This Chocolate Espresso Banana Bread is a delightful twist on the classic banana bread. Infused with rich chocolate and a hint of espresso, it delivers a deliciously indulgent flavor that’s perfect for breakfast, a snack, or even dessert. The deep chocolatey taste complements the natural sweetness of ripe bananas, while the espresso adds a subtle but powerful depth to the flavor profile.
Ingredients
3 ripe bananas, mashed
1/4 cup melted coconut oil (or butter)
2 large eggs
1 teaspoon vanilla extract
1/4 cup brewed espresso (or strong coffee)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1/2 cup dark chocolate chips
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas with a fork until smooth. Stir in the melted coconut oil (or butter), eggs, vanilla extract, and brewed espresso until well combined.
In another bowl, whisk together the flour, baking soda, salt, cocoa powder, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the chocolate chips and both sugars.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Variations
Nutty Banana Bread: For a bit of crunch, try adding 1/2 cup of chopped walnuts or pecans.
Vegan Option: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a dairy-free butter substitute or coconut oil.
Dairy-Free: Simply substitute the chocolate chips with dairy-free chocolate chips and use coconut oil or another plant-based fat in place of butter.
Storage/Reheating
I like to store my Chocolate Espresso Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. When I’m ready to enjoy it, I simply let it thaw or reheat individual slices in the microwave for 15-20 seconds for that freshly-baked warmth.
FAQs
How do I know when my banana bread is done?
I insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready. If the toothpick has wet batter on it, I know it needs a little more time in the oven.
Can I use instant coffee instead of brewed espresso?
Yes, I can! Instant coffee can be a good substitute, but espresso adds a richer flavor. If using instant coffee, I recommend dissolving about 1 tablespoon of instant coffee in 1/4 cup of hot water to replicate the espresso flavor.
Can I make this banana bread ahead of time?
Yes, I can prepare the banana bread a day in advance. It will actually taste even better as the flavors have had time to meld together. I store it covered in the kitchen and enjoy it the next day!
Can I substitute the coconut oil with butter?
Yes, I can substitute coconut oil with butter if I prefer. The flavor will be slightly different, but the bread will still be moist and delicious.
What can I use if I don’t have dark chocolate chips?
I can easily substitute with semi-sweet chocolate chips, milk chocolate chips, or even chopped up chocolate bars. It’ll change the sweetness level but still create a delicious treat.
Conclusion
This Chocolate Espresso Banana Bread has become one of my favorite baking recipes. The combination of ripe bananas, rich cocoa, and bold espresso results in a bread that’s moist, flavorful, and indulgent. Whether I’m enjoying it with my morning coffee or as an afternoon treat, it always satisfies my sweet tooth in the best way possible. Give it a try, and I’m sure it’ll become a new favorite in your kitchen too!
Recipe:
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Chocolate Espresso Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A rich and indulgent twist on classic banana bread, infused with the deep flavors of chocolate and a hint of espresso.
Ingredients
3 ripe bananas, mashed
1/4 cup melted coconut oil (or butter)
2 large eggs
1 teaspoon vanilla extract
1/4 cup brewed espresso (or strong coffee)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1/2 cup dark chocolate chips
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas with a fork until smooth. Stir in the melted coconut oil (or butter), eggs, vanilla extract, and brewed espresso until well combined.
- In another bowl, whisk together the flour, baking soda, salt, cocoa powder, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips and both sugars.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added crunch, you can add 1/2 cup of chopped walnuts or pecans.
If you’re vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a dairy-free butter substitute or coconut oil.
For a dairy-free version, swap chocolate chips with dairy-free chocolate chips and use coconut oil or another plant-based fat in place of butter.
Store the banana bread in an airtight container at room temperature for up to 3 days, or freeze it for up to 3 months.
If you don’t have dark chocolate chips, you can use semi-sweet chocolate chips, milk chocolate chips, or chopped chocolate bars.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
