Description
A rich and moist Chocolate Espresso Banana Bread combining the deep flavors of cocoa and espresso with ripe bananas and a mix of dark and semi-sweet chocolate chips. Perfectly sweetened and textured with a touch of sour cream and olive oil for a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder
Wet Ingredients
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
Add Ins
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi sweet chocolate chips + a few extra for the top
- 1 tablespoon all purpose flour for dusting chocolate chips
Optional Topping
- ¼ banana (2 long thin slices off of a banana)
- 1 teaspoon granulated sugar
Instructions
- Preheat and prepare pan. Preheat the oven to 350°F. Grease a loaf pan thoroughly and gather all ingredients for easy access.
- Mix dry ingredients. In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined. Set aside.
- Combine wet ingredients. Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the olive oil with both brown and granulated sugars until smooth. Add eggs one at a time, mixing after each addition just until incorporated and scraping down the bowl sides as needed. Mix in vanilla extract and sour cream until blended. Fold in the mashed ripe bananas gently.
- Incorporate dry into wet. Fold the dry ingredients into the wet mixture just until almost fully combined, leaving a few streaks of flour for a tender texture. Avoid overmixing.
- Add chocolate chips. Reserve a handful of chocolate chips for topping. Toss the remaining chips with 1 tablespoon all purpose flour, shake off excess, and fold them into the batter evenly.
- Pour batter and add toppings. Transfer the batter into the prepared loaf pan and sprinkle the reserved chocolate chips evenly over the top. Optionally, place the two thin banana slices lengthwise on top, pressing down slightly for adherence.
- Bake the bread. Bake at 350°F for 65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven once done.
- Optional topping caramelization. If using banana slices on top, sprinkle 1 teaspoon granulated sugar over them and use a kitchen torch to brulee until the sugar melts and forms a slightly crisp dark brown crust.
- Cool and serve. Allow the bread to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely to room temperature before slicing. Serve and enjoy!
Notes
- Adding banana slices on top before baking is optional and adds a decorative and flavorful touch.
- Do not overbake the banana bread; test doneness with a toothpick and remove as soon as it comes out clean or with a few moist crumbs.
- Allow the bread to cool fully before slicing to ensure clean slices and optimal texture.
- Dusting chocolate chips in flour prevents them from sinking to the bottom during baking.
- If you don’t have a kitchen torch, you can skip the brulee topping or briefly place the bread under a broiler watching carefully to avoid burning.
Nutrition
- Serving Size: 1 slice
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
