Description
A delightful twist on classic banana bread with rich chocolate, robust espresso, and sweet bananas, perfect for breakfast or dessert.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 0.5 cup Dutch-process cocoa powder
- 1.5 tsp instant espresso powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups mashed overripe bananas (about 3 large bananas)
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix together the flour, cocoa powder, espresso powder, baking soda, and salt in a medium bowl.
- Prepare the wet ingredients by mashing the bananas in a large bowl, then adding the butter, brown sugar, egg, and vanilla extract.
- Combine the dry ingredients gradually into the wet ingredients, mixing until just a few streaks of flour remain.
- Add the chocolate chips to the mixture and gently fold them in.
- Pour the batter into the prepared loaf pan, optionally topping with extra chocolate chips.
- Bake for 55 to 65 minutes, checking with a toothpick for doneness.
- Cool the bread in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use very ripe bananas and be careful not to over mix the batter.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: banana bread, chocolate bread, espresso bread, dessert, baking