Description
Deliciously moist Chocolate Espresso Banana Bread infused with rich chocolate and espresso flavors, perfect for any time of day.
Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
- 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, sliced thin
- 1 tsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder until well combined.
- In another bowl, mix the olive oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Toss the chocolate chips in a tablespoon of flour to prevent sinking and fold them into the batter, reserving a few for the top.
- Pour the batter into the prepared loaf pan and top with sliced banana, reserved chocolate chips, and granulated sugar.
- Bake for 55-65 minutes or until a toothpick comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack.
Notes
Use very ripe bananas for better moisture and sweetness. Consider adding nuts or cinnamon for extra flavor.
