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Chocolate Espresso Banana Bread

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A moist and chocolate-forward banana bread with a subtle espresso lift, perfect for brunch or school lunches.

Ingredients

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  • 1 cup all purpose flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp espresso powder (instant espresso)
  • 1/2 cup olive oil (mild-flavored)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (plain)
  • 1 cup ripe bananas, mashed (about 2 medium bananas)
  • 1/2 cup dark chocolate chips plus a few extra for the top
  • 1/2 cup semi-sweet chocolate chips plus a few extra for the top
  • 1 tbsp all purpose flour (for dusting chocolate chips)
  • 1/4 banana, cut into 2 long thin slices for the top
  • 1 tsp granulated sugar (to sprinkle on top banana slices)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
  3. Toss dark and semi-sweet chocolate chips with 1 tbsp of flour to prevent sinking in the batter. Shake off excess flour.
  4. In a large bowl, whisk together olive oil, brown sugar, and granulated sugar until combined. Add eggs one at a time, whisking after each addition. Stir in vanilla.
  5. Fold in sour cream and mashed ripe banana into the mixture until incorporated.
  6. Pour dry ingredients into wet ingredients and gently fold until just combined. Stop when you no longer see streaks of flour.
  7. Fold in floured chocolate chips and pour the batter into the prepared pan. Sprinkle extra chocolate chips and place banana slices on top; sprinkle with granulated sugar.
  8. Bake for 50 to 60 minutes, until a toothpick comes out with a few moist crumbs. Tent with foil if browning too quickly.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Notes

If using salted butter instead of oil, reduce added salt slightly. For gluten-free, swap to an equal measure cup-for-cup gluten-free flour blend.

Nutrition

Find it online: https://www.simplefamilydishes.com/chocolate-espresso-banana-bread/