Chocolate Espresso Banana Bread
Equipment
- 2 Mixing bowls
- 1 Fork or potato masher
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 set measuring cups
- 1 set measuring spoons
- 1 Cooling rack
Ingredients
- 3 medium ripe bananas mashed
- 100 gram granulated sugar
- 50 gram brown sugar packed
- 80 milliliter vegetable oil neutral
- 2 large eggs room temperature
- 60 milliliter strong brewed espresso cooled
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 30 gram unsweetened cocoa powder
- 5 gram baking soda
- 2 gram baking powder
- 3 gram fine sea salt
- 120 gram dark chocolate chips or chunks
- 30 gram chopped walnuts optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth.
- Add the granulated sugar, brown sugar, vegetable oil, eggs, espresso, and vanilla extract to the bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined and no dry streaks remain.
- Fold in the chocolate chips and walnuts, being careful not to overmix the batter.
- Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and let the banana bread cool in the pan for 15 minutes.
- Carefully lift or turn out the loaf onto a cooling rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For best flavor, use very ripe bananas with plenty of brown spots, as they add natural sweetness and moisture to the loaf, and ensure your espresso is cooled so it doesn’t scramble the eggs or make the batter too loose. Avoid overmixing once the flour is added, which can make the bread dense rather than tender, and check doneness starting a few minutes early since ovens vary, tenting the loaf with foil if the top browns too quickly. You can adjust the intensity of the coffee flavor by using espresso powder (1–2 teaspoons dissolved in a tablespoon of hot water) instead of brewed espresso, and swap dark chocolate for milk or white chocolate if you prefer a sweeter result. This bread keeps well wrapped at room temperature for up to 3 days and tastes even richer the next day, and individual slices can be briefly toasted and served warm with a little butter for an extra treat.
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