Chocolate Espresso Banana Bread (Printable Version)

Rich, moist banana bread with dark chocolate and espresso for coffee lovers

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 3 ripe bananas, mashed (about 1 cup)
06 - 1/2 cup unsalted butter, melted and cooled
07 - 3/4 cup granulated sugar
08 - 2 large eggs, at room temperature
09 - 1 tsp vanilla extract
10 - 2 tbsp brewed espresso or strong coffee, cooled

→ Mix-ins

11 - 3/4 cup semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, combine mashed bananas, melted butter, sugar, eggs, vanilla extract, and espresso. Whisk until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Gently fold in the chocolate chips.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Quick Tips:

01 -
  • The espresso deepens the chocolate flavor without making it taste like coffee
  • This bread manages to be decadent enough for dessert but wholesome enough for breakfast
02 -
  • Test for doneness with a toothpick—moist crumbs are good, wet batter means it needs more time
  • The center might sink slightly if you open the oven too early, so resist checking until at least 50 minutes
03 -
  • Use super-ripe bananas you've frozen and thawed for even more intense banana flavor and moisture
  • Let the bread cool completely before slicing—warm bread is tempting but can turn gummy if cut too soon

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