Chocolate Espresso Banana Bread
A delightful fusion of rich chocolate, robust espresso, and sweet bananas, creating a moist and tender loaf perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
- 1 tbsp all-purpose flour (for dusting chocolate chips)
Wet Ingredients
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 pieces eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
- ½ cup dark chocolate chips plus a few extra for the top
- ½ cup semi-sweet chocolate chips plus a few extra for the top
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar
Instructions
Mixing the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder until well combined.
Mixing the Wet Ingredients
- In a large bowl, combine olive oil, brown sugar, and granulated sugar. Mix in the eggs, vanilla extract, and sour cream until smooth. Then, fold in the mashed bananas.
Combining Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Dust the chocolate chips with the extra flour and fold them into the batter.
- Pour the batter into the prepared loaf pan.
- Arrange the banana slices on top and sprinkle with granulated sugar for a nice crust.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Swap olive oil for melted coconut oil for a hint of sweetness and tropical flavor. Dark chocolate chips can be replaced with white chocolate for a different taste sensation. If you prefer a less sweet bread, reduce the sugar slightly or use unsweetened cocoa powder. Consider adding chopped nuts, such as walnuts or pecans, for added texture and flavor. To keep the bread fresh, store it wrapped at room temperature for up to three days or in the refrigerator for up to a week. This bread also freezes beautifully.