Chocolate Espresso Banana Bread
A delightful banana bread infused with rich chocolate and espresso flavors, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas Very ripe bananas should be used.
- ½ cup unsalted butter Melted and slightly cooled.
- 1 cup sugar Granulated sugar.
- 2 pieces eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Can be substituted with gluten-free flour.
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips Semi-sweet or dark chocolate chips.
- 1 teaspoon instant espresso powder Adjust based on taste preference.
Instructions
Preparation
- Start by gathering all your ingredients and ensuring your bananas are very ripe. Preheat your oven to 350°F (175°C).
- Mash the bananas in a bowl until smooth.
- Melt the unsalted butter in a microwave-safe bowl and let it cool slightly.
- Combine the melted butter with the mashed bananas.
- Add sugar, eggs, and vanilla extract to the banana mixture; mix until smooth.
Mixing
- In another bowl, mix the flour, cocoa powder, baking soda, espresso powder, and salt.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until no dry flour remains.
- Fold in the chocolate chips.
Baking
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for a week. Freeze slices wrapped in plastic for up to 3 months.