This chocolate espresso banana bread is a cozy treat that perfectly blends rich chocolate and a hint of coffee. It’s super moist and packed with banana goodness!
Every slice feels like a hug on a plate. I love having it with my morning coffee or as a sweet snack. Plus, it’s a great way to use up those ripe bananas sitting on the counter!
Key Ingredients & Substitutions
Bananas: Use ripe bananas as they add natural sweetness and moisture. If you don’t have ripe ones, place them in a paper bag to speed up the ripening process or use applesauce as a substitute (1/4 cup for each banana).
Cocoa Powder: Unsweetened cocoa is a must for that chocolatey flavor. If you’re out, you can use carob powder, though it might slightly alter the taste.
Instant Espresso Powder: This adds depth to the chocolate. If you don’t have it, brewed strong coffee can work, but use less liquid overall to maintain the batter’s consistency.
Sour Cream/Greek Yogurt: Both are key for moisture and tenderness. If you need a dairy-free option, try using unsweetened applesauce or a non-dairy yogurt.
How Do You Get the Perfect Banana Bread Texture?
The key to moist chocolate espresso banana bread is how you mix the ingredients. Be gentle when combining wet and dry mixtures to avoid overmixing, which can lead to dense bread. Here’s a step-by-step:
- Mix bananas and sugars thoroughly, ensuring there are no lumps.
- Add eggs one at a time, mixing just until incorporated.
- When you add dry ingredients, stir lightly with a spatula or spoon until you barely see flour. A few streaks are okay!
- Finally, fold in chocolate chips and nuts with care.
These steps help maintain a light, airy texture while keeping it oh-so-moist. Happy baking!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Wet Ingredients:
- 2 large ripe bananas, mashed (about 1 cup)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- ½ cup sour cream or Greek yogurt (for moisture)
- Mix-Ins:
- ½ cup semi-sweet chocolate chips
- Optional: ¼ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow the bread to cool for about 15 minutes in the pan and then transfer it to a wire rack for complete cooling. So, you’ll have a total time of approximately 1 hour and 45 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until they are well combined. This helps ensure everything bakes evenly.
3. Dissolve the Espresso:
Take a small bowl and dissolve the instant espresso powder in 1 tablespoon of hot water. Set it aside for now; we’ll mix it into the batter shortly.
4. Mix Wet Ingredients:
In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, and oil (or melted butter). Use a whisk or fork to mix until everything is smooth and well incorporated.
5. Add Eggs and Flavor:
Crack in the eggs, adding one at a time, and mix well after each addition to ensure they are fully incorporated. Then, stir in the vanilla extract and the dissolved espresso mixture until combined.
6. Incorporate the Sour Cream:
Add the sour cream or Greek yogurt to the banana mixture, folding it in until you can’t see any streaks anymore.
7. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Gently stir until just combined – remember, don’t overmix! A few lumps are perfectly fine.
8. Add Chocolate and Nuts:
Fold in the semi-sweet chocolate chips and, if you like, the chopped walnuts or pecans for a bit of crunch.
9. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool and Serve:
Once baked, take the loaf out and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and enjoying your moist chocolate espresso banana bread!
Enjoy your delicious creation alongside a nice cup of coffee or milk for a delightful treat!
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just thaw them completely before mashing. You might find they’re even sweeter and more flavorful after being frozen, making your bread extra delicious!
What Can I Substitute for Espresso Powder?
If you don’t have espresso powder, you can use strong brewed coffee instead. Just reduce the liquid in your batter by the amount of coffee you use. A tablespoon of coffee combined with a tablespoon of hot water is a good substitution!
How Do I Store Leftover Banana Bread?
To keep your banana bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze it. Just slice it first, then wrap individual slices and place them in a zip-top bag. Freeze for up to 3 months!
Can I Make This Bread Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend in place of all-purpose flour in this recipe. Be sure to check that your baking powder and chocolate chips are gluten-free, too!
