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Chocolate Espresso Banana Bread

A delightful loaf that combines the natural sweetness of ripe bananas with the bold flavor of espresso and rich chocolate.
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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, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper the bananas, the sweeter your bread will be.
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
Dry Ingredients
  • 1 teaspoon baking soda
  • Pinch salt
  • 3/4 cup sugar Coconut sugar can be used for a healthier twist.
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
Coffee and Chocolate Additions
  • 1/2 cup espresso or strong coffee, brewed fresh If espresso is not available, strong brewed coffee works well.
  • 1/2 cup chocolate chips For an extra burst of chocolatey goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal.
  3. In a large mixing bowl, combine the mashed bananas and melted butter. Stir until well integrated.
  4. Mix in the sugar, beaten egg, and vanilla extract until everything is combined smoothly.
  5. Sprinkle the baking soda and a pinch of salt over the mixture. Fold in the all-purpose flour and cocoa powder until just combined.
  6. Pour in the brewed espresso, mixing gently without overmixing.
  7. Fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.