Chocolate Espresso Banana Bread

There’s something about the scent of chocolate, espresso, and ripe bananas mingling in a warm kitchen that feels like an instant hug.

This chocolate espresso banana bread is a cozy dessert-meets-snack: tender, darkly speckled slices with a moist crumb, melty chocolate pockets, and a subtle coffee aroma that deepens the cocoa flavor.

It comes together quickly—just a few bowls, a stir, and into the oven—making it ideal for busy weeknights, beginner bakers, and anyone with a serious sweet tooth.

I first leaned on this recipe late one Sunday, staring at a fruit bowl full of spotty bananas and craving something comforting for Monday’s chaos.

I baked a loaf after dinner, and by morning the house still smelled like a bakery; a thick slice and a hot coffee turned a rushed start into something calm and indulgent.

It’s perfect for last-minute cravings, casual gatherings, or easy make-ahead treats.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor from rich cocoa, dark chocolate, and espresso
• Keeps ultra-moist and tender thanks to ripe bananas and oil
• Mixes in one bowl with simple, everyday pantry ingredients
• Doubles as breakfast or dessert, perfect with your morning coffee
• Stays fresh for days and slices freeze and reheat beautifully

Ingredients

• 3 medium ripe bananas, mashed — very spotty for maximum sweetness
• 100 g granulated sugar — standard white sugar, not superfine
• 50 g brown sugar, packed — light or dark for added moisture
• 80 ml vegetable oil — neutral flavor (canola or sunflower)
• 2 large eggs, room temperature — helps batter mix evenly
• 60 ml strong brewed espresso, cooled — fully cooled so it doesn’t cook the eggs
• 5 ml vanilla extract — pure extract for best flavor
• 190 g all-purpose flour — spooned and leveled for accuracy
• 30 g unsweetened cocoa powder — natural or Dutch-process works
• 5 g baking soda — make certain it’s fresh for good rise
• 2 g baking powder — aluminum-free if you’re sensitive to taste
• 3 g fine sea salt — evenly seasons the batter
• 120 g dark chocolate chips or chunks — at least 60% cacao for balance
• 30 g chopped walnuts (optional) — lightly toasted for extra flavor

Step-by-Step Method

Prep the Pan and Oven

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan or line it with parchment, leaving an overhang for easy removal.

Make certain the rack is in the center of the oven for even baking.

Set the pan aside while you mix the batter so it’s ready as soon as the batter is done.

Mash the Ripe Bananas

Place peeled, very ripe bananas in a large mixing bowl.

Mash them thoroughly with a fork or potato masher until mostly smooth with just a few small lumps. Aim for a loose, pourable texture.

Well-mashed bananas make certain even moisture and sweetness throughout the loaf and help the batter combine easily.

Whisk in the Wet Ingredients

Add granulated sugar, brown sugar, vegetable oil, eggs, cooled espresso, and vanilla extract to the mashed bananas.

Whisk until the mixture is smooth, glossy, and fully combined.

Make sure the espresso is cooled so it doesn’t cook the eggs or thin the batter too much. Set this wet mixture aside briefly.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and fine sea salt.

Break up any cocoa or flour lumps as you whisk. Make certain the leavening is evenly distributed.

This dry blend helps the batter rise properly and keeps the chocolate flavor balanced and smooth in every slice.

Fold Wet and Dry Together

Pour the dry ingredients into the bowl with the wet mixture. Use a rubber spatula to fold gently, scraping the sides and bottom of the bowl.

Mix only until no dry streaks of flour remain.

Avoid vigorous stirring, which can develop gluten and make the banana bread dense instead of soft and tender.

Add Chocolate and Nuts

Sprinkle the dark chocolate chips or chunks and chopped walnuts, if using, over the batter.

Fold them in gently with the spatula just until evenly dispersed. Don’t overmix at this stage.

Distribute the add-ins so every slice has chocolate pockets and a pleasant crunch from the nuts, if included.

Fill the Pan and Smooth the Top

Scrape the batter into the prepared loaf pan, using the spatula to get every bit.

Spread it evenly, pushing batter into the corners. Smooth the surface gently so it bakes level.

This helps the loaf rise attractively and makes certain even baking without underdone spots in the center or edges.

Bake and Check for Doneness

Place the pan on the center oven rack and bake for 50 to 60 minutes. Begin checking around 50 minutes.

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.

Tent the top loosely with foil if it browns too quickly before the center is done.

Cool and Slice the Loaf

Remove the pan from the oven and set it on a cooling rack. Let the bread cool in the pan for about 15 minutes to set. Carefully lift it out or turn it onto the rack.

Cool at least 5 more minutes before slicing. For best texture and flavor, allow it to cool longer before cutting thick slices.

Ingredient Swaps

• Use melted coconut oil or light olive oil instead of vegetable oil; swap eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version.
• Replace all-purpose flour with a 1:1 gluten-free baking blend; for nut allergies, omit walnuts or use pumpkin/sunflower seeds.
• No espresso? Use 1–2 tsp instant espresso or coffee powder dissolved in 1–2 tbsp hot water, or strong brewed coffee.
• For a budget-friendly option, use only granulated sugar (total 150 g) and regular chocolate chips instead of dark.

You Must Know

– Make-Ahead – For the best next-day texture, let the loaf cool completely (about 2 hours), wrap tightly in plastic or foil, and hold at room temperature for up to 3 days.

The moisture redistributes overnight, so slices feel more tender and taste sweeter when enjoyed at about room temp rather than hot.

Serving Tips

• Serve warm slices with a dollop of lightly sweetened whipped cream or vanilla ice cream.
• Drizzle with melted chocolate and sprinkle flaky sea salt for a café-style dessert.
• Plate with fresh berries and a dusting of cocoa powder for color and brightness.
• Pair with a shot of espresso, cappuccino, or cold brew for a matching coffee note.
• Toast leftover slices and spread with salted butter or mascarpone for a decadent breakfast.

Storage & Make-Ahead

This banana bread keeps well, tightly wrapped, in the fridge for up to 4–5 days.

It’s an excellent make-ahead dessert as the flavors deepen overnight.

For longer storage, wrap slices individually and freeze up to 2–3 months.

Thaw at room temperature or gently warm in the oven or toaster.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–25 seconds.

In a 150°C (300°F) oven wrapped in foil for 8–10 minutes.

Or on a covered stovetop skillet until warmed.

Banana Bread Café Traditions

Even before I taste it, I always know I’ve walked into a great café when the air smells like freshly pulled espresso tangled with the warm, fudgy scent of chocolate banana bread.

There’s always a low hum of grinders, milk steaming, mugs clinking, and right there by the register: thick, generous slices under a glass dome.

I love watching the barista slide a slice onto a warm plate, espresso shot dripping nearby, chocolate chips glistening as they soften.

The crumb looks almost velvety, speckled with banana, stained dark with cocoa and coffee.

You take a bite, then a sip, and the flavors blur together—roasty, bittersweet, deeply comforting. It feels less like a snack, more like a little ritual.

Final Thoughts

Give this Chocolate Espresso Banana Bread a try the next time you’ve got ripe bananas on the counter—you might just find a new favorite treat.

Feel free to tweak it with different chocolates, nuts, or coffee strength to make it your own.

Frequently Asked Questions

Can I Make This Banana Bread Gluten-Free Without Compromising Texture?

Yes, you can. I’d swap the flour for a good 1:1 gluten-free blend, then add an extra egg yolk. You’ll still slice into a moist, fragrant loaf with a tender crumb and crackly chocolate pockets.

How Can I Adapt This Recipe for High-Altitude Baking?

You can, and I’d tweak gently: I’d reduce sugar slightly, add 1–2 tablespoons extra flour, cut baking soda a pinch, and bake a bit hotter, watching the fragrant, cracking top like sunrise.

What’s the Best Way to Ship This Banana Bread as a Gift?

I’d bake, cool completely, then wrap the loaf snugly in plastic, then foil. I’d nestle it in a snug box with crumpled parchment, add an ice pack in summer, and ship priority.

Can I Scale This Recipe for a Bakery or Café Menu?

You can absolutely scale it—I’d test 4–5x batches first. I’d watch crumb texture, bake times, and moisture, then standardize weights. Soon your café will smell like warm bananas, espresso steam, and melting chocolate.