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Chocolate Espresso Banana Bread Recipe

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4.1 from 7 reviews

This rich and moist Chocolate Espresso Banana Bread combines the deep flavors of cocoa and espresso with the natural sweetness of ripe bananas. Enhanced with both dark and semi-sweet chocolate chips, and a hint of espresso powder, this loaf is perfect for breakfast, dessert, or a decadent snack. The optional bruleed banana topping adds an elegant touch to this classic quick bread.

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 eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 cup ripe bananas (mashed)

Chocolate Chips

  • ½ cup dark chocolate chips + a few extra for topping
  • ½ cup semi sweet chocolate chips + a few extra for topping
  • 1 tbsp all purpose flour (for dusting chocolate chips)

Topping (Optional)

  • ¼ banana (2 long thin slices off of a banana)
  • 1 tsp granulated sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking and gather all your ingredients before starting.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Set this bowl aside for later.
  3. Mix Wet Ingredients: Using an electric hand mixer or a stand mixer with paddle attachment, blend the olive oil, brown sugar, and granulated sugar until the mixture is smooth and creamy.
  4. Add Eggs: Incorporate the eggs one at a time into the wet mixture, scraping down the sides of the bowl after each addition. Mix just until each egg is incorporated to keep the batter light.
  5. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until fully blended.
  6. Add Mashed Bananas: Mash the ripe bananas well and gently fold them into the wet mixture to combine evenly.
  7. Combine Dry and Wet Ingredients: Fold the dry ingredient mixture into the wet mixture just until almost combined. It’s okay if a few streaks of flour remain visible; overmixing can make the bread dense.
  8. Add Chocolate Chips: Reserve a handful of chocolate chips for topping. Toss the remaining chocolate chips in 1 tablespoon of flour to prevent sinking, shake off excess flour, then fold these into the batter.
  9. Transfer to Pan: Pour the batter into the prepared loaf pan. Evenly sprinkle the reserved chocolate chips over the top for a luscious finish.
  10. Add Banana Slices (Optional): Lay the two thin banana slices lengthwise on top of the batter and press them down lightly to adhere.
  11. Bake: Bake the bread in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  12. Brulee Banana Topping (Optional): Once out of the oven, sprinkle the banana slices with 1 teaspoon of granulated sugar, then use a kitchen torch to caramelize the sugar until it melts and turns dark brown, providing a crisp, slightly charred finish.
  13. Cool and Serve: Let the banana bread cool in the pan for about 20 minutes before carefully removing it to a wire rack to cool completely to room temperature. Slice, serve, and enjoy your decadent Chocolate Espresso Banana Bread!

Notes

  • Room temperature eggs ensure a smoother batter and better rise.
  • Dusting the chocolate chips with flour helps prevent them from sinking in the batter.
  • The optional bruleed banana topping adds an elegant caramelized flavor and texture but can be omitted if desired.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
  • To reheat, warm slices in a toaster oven or microwave to bring back freshness and softness.

Find it online: https://dishcooks.com/chocolate-espresso-banana-bread-recipe/