Chocolate Espresso Banana Bread

This Chocolate Espresso Banana Bread is the perfect treat for anyone who loves rich chocolate, a touch of coffee and cozy banana flavor. With melty chocolate chips in every slice, it is my answer to that chocolate craving after a long week or a sweet weekend breakfast. You will find it ultra moist and full of comforting aromas as it bakes.

It is one of my favorite recipes for family gatherings because the bananas make the whole house smell incredible while baking. The espresso powder gave it that extra cozy touch one rainy Sunday and now I never skip it.

Gather Your Ingredients

• All purpose flour: creates the sturdy base use a fresh bag for best results
• Cocoa powder: brings chocolate depth choose Dutch process for intense flavor
• Baking soda: helps the bread rise check your box is less than six months old
• Kosher salt: amplifies all the flavors
• Espresso powder: gives a subtle coffee edge use a good-quality instant espresso
• Olive oil: adds richness and keeps the crumb moist
• Brown sugar: brings warmth and extra moisture
• Granulated sugar: balances flavor and sweetness
• Eggs: bind everything and add tenderness always use room temperature eggs
• Vanilla extract: enhances the background notes
• Sour cream: creates a delicate texture choose full-fat for best results
• Ripe bananas: major flavor and moisture overripe and spotty bananas are perfect
• Dark chocolate chips: for a bittersweet contrast use quality chips
• Semi sweet chocolate chips: classic meltiness
• Extra all purpose flour: to dust chocolate chips avoids sinking
• Banana slices: for a beautiful finish on top choose a perfectly ripe banana
• Granulated sugar: for an optional caramelized crunch on top

How to Make It

Preparation:

Preheat your oven to 350°F then grease a loaf pan thoroughly and gather your ingredients making sure eggs are at room temperature for even blending

Mix the Dry Ingredients:

In a medium bowl whisk together all purpose flour cocoa powder baking soda kosher salt and espresso powder making sure there are no lumps and everything is evenly blended

Mix the Wet Ingredients:

In a large bowl using an electric mixer or stand mixer on medium speed blend the olive oil with brown sugar and granulated sugar just until the mixture is smooth and combined do not overmix at this stage

Add Eggs and Flavors:

Add eggs one at a time mixing thoroughly after each addition scrape down the bowl between additions for an even texture then add vanilla extract and sour cream and mix until just incorporated

Incorporate Bananas:

Peel and mash your ripe bananas with a fork until mostly smooth then gently fold them into the wet mixture with a spatula so the batter stays light

Combine Dry and Wet Mixtures:

Add dry ingredients to wet fold in gently by hand with a spatula until nearly combined look for streaks of flour that are just disappearing do not overmix

Add Chocolate Chips:

Set aside a handful of chocolate chips for the top then toss the remaining chips with a tablespoon of flour this keeps them from sinking into the bread fold these floured chips into your batter evenly

Prepare for Baking:

Pour the batter into your prepared loaf pan smoothing out the top with a spatula then scatter the reserved chocolate chips across the surface for an even topping

Add Optional Banana Slices:

Cut two long thin slices from a banana and gently place them lengthwise on top of the batter press down lightly to adhere

Bake the Bread:

Place in the center of your oven bake for 55 to 65 minutes check at the 55 minute mark by inserting a toothpick if it comes out clean or with a few moist crumbs it is ready if batter sticks keep baking and check every five minutes

Optional Caramelized Banana Top:

When hot from the oven sprinkle a teaspoon of granulated sugar over the banana slices if you have a kitchen torch gently brulee until melted for a crackly sweet finish

Cooling and Serving:

Let the bread cool in the pan for at least 20 minutes then carefully transfer to a wire rack to cool completely at room temperature only slice once fully cooled for clean pieces

The espresso powder is my secret ingredient here it adds a gentle warmth without making it taste like coffee I remember when my daughter first helped me sugar the bananas for the top she was so delighted by the caramelized crispy layer that she started calling this our magic bread

Flavor Boosters

You can store leftovers at room temperature tightly wrapped for up to three days I recommend keeping it unsliced so it stays moist If you need to keep it longer refrigerate for up to one week Slice only before serving to preserve freshness To freeze wrap individual slices in plastic wrap then store in a freezer bag They thaw in about thirty minutes at room temperature or can be quickly warmed up in the microwave for a comforting snack

Serving Suggestions

Serve thick slices warm for breakfast with strong coffee or as an afternoon snack Top with a scoop of vanilla ice cream and a dusting of cocoa for dessert Pack slices in kids lunches for a fun surprise During the holidays this bread makes a thoughtful homemade gift

Creative Twists

No sour cream Use plain full-fat yogurt for a similar tang and moisture For a nutty touch fold in a handful of chopped walnuts or pecans with the chocolate chips Use all dark chocolate chips for extra richness or swap chips for chopped chocolate bars for pools of melty chocolate Try adding a pinch of cinnamon or nutmeg to the batter around the holidays Swap bananas for very ripe mashed pears in spring for a delicate flavor Dust with powdered sugar in summer for a lighter finish

This bread is a family and neighborhood favorite and always disappears fast with requests for second slices Warm it up for breakfast or dessert and enjoy every gooey, chocolatey bite.

Recipe FAQs

→ How do I make the bread extra moist?

Use ripe bananas and sour cream to add moisture, and avoid overmixing the batter to keep it tender.

→ Can I substitute the espresso powder?

You can omit it or use instant coffee powder for a similar depth of flavor without overwhelming the loaf.

→ What type of chocolate works best?

Dark and semi-sweet chocolate chips provide rich flavor without being overly sweet. Experiment with your favorites.

→ How do I know when it’s baked through?

Bake until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached.

→ Should I add banana slices on top?

Adding banana slices is optional but delivers a caramelized finish and decorative appeal to each loaf.

→ How should I store leftovers?

Store cooled bread in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.