Chocolate Espresso Banana Bread
Chocolate espresso banana bread offers a rich, chocolaty taste infused with a hint of coffee, perfect for breakfast, brunch, or any time you crave something sweet.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
Wet Ingredients
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 pieces eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
Chocolate and Toppings
- ½ cup dark chocolate chips Plus a few extra for the top
- ½ cup semi-sweet chocolate chips Plus a few extra for the top
- 1 tbsp all-purpose flour For dusting chocolate chips
- ¼ banana 2 long thin slices off of a banana
- 1 tsp granulated sugar
Instructions
Mixing the Dry Ingredients
- In a medium bowl, combine the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Blend well.
Mixing the Wet Ingredients
- In another bowl, whisk together the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until smooth.
Combining
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the chocolate chips, ensuring even distribution.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and then in aluminum foil; can stay in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying. Ensure bananas are very ripe for maximum sweetness and moisture. Mixing the chocolate chips with a bit of flour prevents them from sinking.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 100mgFiber: 2gSugar: 14g