Chocolate Espresso Banana Bread (Print-Friendly Version)

Banana bread with chocolate and espresso for a moist, flavorful treat packed with melty chocolate chips.

# Ingredients You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon espresso powder

→ Wet Ingredients

06 - 1/2 cup olive oil
07 - 1/2 cup packed brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs, at room temperature
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup sour cream
12 - 1 cup ripe bananas, mashed

→ Add Ins

13 - 1/2 cup dark chocolate chips, plus extra for topping
14 - 1/2 cup semi-sweet chocolate chips, plus extra for topping
15 - 1 tablespoon all-purpose flour, for dusting chocolate chips

→ Optional Topping

16 - 1/4 medium banana, cut into 2 long thin slices
17 - 1 teaspoon granulated sugar, for brulee topping

# How to Make It:

01 - Preheat oven to 350°F. Grease a standard loaf pan and gather all ingredients.
02 - In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set aside.
03 - In a separate bowl or stand mixer, combine olive oil, brown sugar, and granulated sugar. Mix on medium speed until smooth.
04 - Add eggs one at a time, mixing after each addition and scraping down the bowl. Blend in vanilla extract and sour cream until just incorporated.
05 - Fold mashed bananas into the wet mixture until evenly distributed.
06 - Gently fold dry ingredients into wet ingredients, mixing until just combined. Do not overmix; a few streaks of flour are acceptable.
07 - Reserve a handful of chocolate chips for topping. Toss remaining chocolate chips in 1 tablespoon of flour, shake off excess, and gently fold them into the batter.
08 - Pour batter into the prepared loaf pan. Scatter reserved chocolate chips over the surface. Optionally, arrange banana slices lengthwise on top and press gently into the batter.
09 - Bake at 350°F for 55–65 minutes, or until a toothpick inserted in the center emerges clean or with just a few moist crumbs. Remove from oven.
10 - If desired, sprinkle 1 teaspoon granulated sugar over banana slices and caramelize with a kitchen torch until sugar melts and darkens.
11 - Let bread cool in the pan for 20 minutes, then transfer to a rack to cool completely to room temperature. Slice and serve.

# Extra Tips:

01 - Do not overbake; check doneness early and remove from the oven when a toothpick contains only a few crumbs.
02 - Allow bread to cool completely before slicing to maintain structure.
03 - Baking with banana slices on top is optional and provides decorative appeal.

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