Description
Irresistible Chocolate Espresso Banana Bread to Savor and Share
Ingredients
Scale
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour if desired.)
- 3/4 cup Cocoa Powder (Ensure it’s unsweetened.)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Espresso Powder (Optional but recommended.)
- 1/2 cup Olive Oil (Can substitute with melted butter.)
- 1 cup Brown Sugar (Coconut sugar is a great substitute.)
- 1/2 cup Granulated Sugar
- 3 large Eggs (Use flax eggs for a vegan alternative.)
- 1 teaspoon Vanilla Extract
- 1/2 cup Sour Cream (Greek yogurt can work as a substitute.)
- 3 large Ripe Bananas (mashed) (Overripe bananas are best.)
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Semi-Sweet Chocolate Chips (Any type may be used.)
- 2 tablespoons Granulated Sugar (Optional for topping.)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with olive oil or non-stick spray.
- In a medium mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder.
- In the bowl of a stand mixer, combine olive oil and both sugars and beat until smooth, then add eggs one at a time, followed by vanilla and sour cream.
- Gently fold in the mashed bananas into the wet mixture.
- Slowly fold the dry ingredients into the wet mixture until just combined.
- Dredge the chocolate chips in flour and fold them into the batter.
- Pour the batter into the prepared loaf pan and optionally top with sliced bananas.
- Bake for 55-65 minutes, checking with a toothpick for doneness.
- Let the loaf cool in the pan for 20 minutes before transferring to a wire rack.
Notes
- Prep Time: 30 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg