This moist chocolate espresso banana bread is a chocolate lover’s dream! It combines ripe bananas, rich cocoa, and a hint of coffee for a treat that’s hard to resist.
Honestly, the smell while baking is heavenly—just wait until you taste it! I love slicing it warm and adding a pat of butter on top. Perfect for breakfast or a sweet snack!
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for sweetness and moisture. If you don’t have ripe ones, you can speed up the ripening by placing them in a paper bag overnight. Overripe bananas work great here!
Espresso Powder: This ingredient gives a coffee kick to the bread. If you don’t have espresso powder, you can substitute it with a strong brewed coffee (about ¼ cup) added to the wet ingredients in place of some liquid.
Chocolate Chips: Semi-sweet chocolate chips enhance the chocolate flavor, but dark chocolate or milk chocolate can be used instead. You can even skip them if you’re looking for a lighter version!
Sour Cream/Greek Yogurt: This adds moisture and tenderness. You can substitute with buttermilk or even a non-dairy yogurt if you prefer a dairy-free version.
How Do I Get the Perfect Texture for My Banana Bread?
The key to achieving a moist and fluffy texture lies in mixing! When combining your dry and wet ingredients, use a gentle folding technique. Overmixing can lead to dense bread. Here’s how to ensure a light texture:
- Mix dry ingredients separately from wet ingredients.
- Combine them gently until just mixed—some lumps are okay!
- Let the batter rest for a few minutes before pouring it into the pan, which allows it to hydrate better.
Patience during baking is also important. If you check too often, you’ll lose heat, which can affect the baking time. A toothpick should come out clean or with moist crumbs, never wet batter, when ready.
Moist Chocolate Espresso Banana Bread
Ingredients
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tbsp instant espresso powder
- Wet Ingredients:
- 3 large ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- Extras:
- 1 cup semi-sweet chocolate chips (optional)
Time Estimate
This delicious banana bread will take approximately 15 minutes to prepare and about 60-70 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan before transferring it to a wire rack. Total time is around 1 hour and 30 minutes, but it’s worth every minute!
Detailed Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Next, prepare your 9×5 inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and instant espresso powder. Make sure everything is well combined so that the flavors are evenly distributed throughout the bread.
3. Prepare the Wet Ingredients
In another bowl, mix together the mashed bananas, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), vanilla extract, and sour cream until everything is smooth and well blended.
4. Mix the Batter
Now, gradually add the dry ingredients to the wet banana mixture. Use a spatula or wooden spoon to gently fold the two mixtures together until just combined. Be careful not to overmix! It’s perfectly fine if there are a few lumps left.
5. Add Chocolate Chips
If you’re using chocolate chips, fold them into the batter now until they are evenly dispersed.
6. Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for 60-70 minutes. To check for doneness, stick a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool & Serve
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your moist chocolate espresso banana bread with a warm cup of coffee or tea!
Can I Use Overripe Bananas for This Recipe?
Absolutely! Overripe bananas are perfect for banana bread because they are sweeter and softer, which adds moisture to the bread. Just make sure they are blackened and squishy for the best flavor!
Can I Substitute the Eggs in This Recipe?
Yes, you can substitute the eggs! For each egg, use ¼ cup unsweetened applesauce or mashed banana, or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for a few minutes to thicken). These alternatives work well to keep the bread moist.
How Should I Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature before enjoying!
Can I Make This Gluten-Free?
Yes, you can make this banana bread gluten-free! Simply substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for the best texture. The rest of the ingredients will remain the same!
