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Chocolate Espresso Banana Bread

Moist Chocolate Espresso Banana Bread for Sweet Indulgence

This Chocolate Espresso Banana Bread is a moist and delightful way to use overripe bananas, combining rich chocolate with a subtle espresso kick.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All Purpose Flour Substitute with gluten-free flour for a GF version.
  • 0.5 cups Cocoa Powder Use Dutch-processed for a darker color.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 0.5 teaspoon Kosher Salt Regular salt can be used as a substitute.
  • 2 teaspoons Espresso Powder Can be substituted with instant coffee.
  • 0.33 cups Olive Oil Can be replaced with melted butter.
  • 0.5 cups Brown Sugar Light or dark based on preference.
  • 0.25 cups Granulated Sugar Can be omitted or reduced if desired.
  • 2 large Eggs Substitute with flax egg or applesauce for vegan option.
  • 1 teaspoon Vanilla Extract Pure extract is preferred over imitation.
  • 0.5 cups Sour Cream Can swap with Greek yogurt.
  • 2 medium Ripe Bananas Mash to yield about one cup.
  • 0.5 cups Dark Chocolate Chips Semi-sweet can be used as an alternative.
Optional Topping
  • 1 large Sliced Banana Can be omitted if preferred.
  • 1 tablespoon Granulated Sugar (for brulee) Use carefully to avoid burning.

Equipment

  • Loaf pan
  • Mixing Bowl
  • Stand Mixer
  • whisk
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a stand mixer, combine olive oil, brown sugar, and granulated sugar, beating until smooth. Add eggs one at a time, then vanilla extract and sour cream.
  4. Mash the ripe bananas and gently fold them into the wet mixture.
  5. Carefully mix the dry ingredients into the wet mixture until just combined.
  6. Dust dark chocolate chips with flour and fold them into the batter.
  7. Pour the batter into the greased loaf pan, adding sliced banana and chocolate chips on top if desired.
  8. Bake for 55-65 minutes, checking for doneness with a toothpick.
  9. Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 8mg

Notes

Use overripe bananas for maximum sweetness and moisture. Check baking time closely to avoid overbaking.

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