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Loaf of rich Chocolate Espresso Banana Bread on a wooden cutting board

Chocolate Espresso Banana Bread

This moist and tender banana bread combines rich chocolate, espresso flavor, and ripe bananas, creating a cozy treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all purpose flour spoon and level for accuracy
  • ¼ cup cocoa powder unsweetened, sifted if lumpy
  • 1 teaspoon baking soda for lift and a tender crumb
  • ½ teaspoon kosher salt balances sweetness
  • ½ teaspoon espresso powder optional but recommended
Wet Ingredients
  • ½ cup olive oil extra virgin is fine
  • ½ cup brown sugar packed lightly
  • ½ cup granulated sugar adds clean sweetness
  • 2 large eggs, room temperature bring to room temp
  • 1 teaspoon vanilla extract rounds the flavors
  • ½ cup sour cream adds acidity for tenderness
  • 1 cup ripe bananas, mashed about 2 medium bananas
Chocolate Chips and Garnish
  • ½ cup dark chocolate chips 60 to 70 percent cacao
  • ½ cup semi sweet chocolate chips for sweet pockets
  • 1 tablespoon all purpose flour for dusting the chocolate chips
  • ¼ banana for an attractive glazed-top garnish sliced thinly
  • 1 teaspoon granulated sugar to sprinkle on banana slices

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Line with parchment paper that overhangs two sides for easy removal.
Mix Dry Ingredients
  1. In a medium bowl whisk together flour, cocoa powder, baking soda, salt, and espresso powder until uniform.
Mix Wet Ingredients
  1. In a large bowl, whisk olive oil, brown sugar, and granulated sugar until glossy.
  2. Add eggs one at a time, mixing after each until incorporated.
  3. Whisk in vanilla extract and sour cream until smooth.
Combine Ingredients
  1. Stir in the mashed bananas until evenly distributed.
  2. Toss chocolate chips with the tablespoon of flour to prevent sinking.
  3. Fold the dry ingredients into wet in two additions until just combined.
  4. Gently mix in the floured chocolate chips.
Bake the Bread
  1. Pour the batter into the prepared pan and smooth the top.
  2. Top with banana slices and sprinkle with granulated sugar.
  3. Bake for 50 to 65 minutes until a toothpick comes out with a few moist crumbs.
Cool and Serve
  1. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack.
  2. Cool completely for at least 45 minutes before slicing.

Notes

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Can be frozen for up to 3 months.