What is espresso powder and why use it?

Espresso powder is highly concentrated brewed-and-dried coffee. It doesn’t make your loaf taste like coffee unless you dump a pile of it in. Instead, it amplifies chocolate flavor , making the cocoa pop and the chocolate chips taste deeper.

Can I use butter instead of oil?

You can, but oil keeps the loaf moister when cocoa absorbs liquid. Butter changes texture and can make the loaf denser—so use oil for this particular recipe.

How do I stop chocolate chips from sinking?

Toss them in a bit of flour before folding into batter. That light coat helps them suspend in the batter instead of sinking to the bottom.

You might’ve over-mixed, over-baked, or used bananas that weren’t ripe enough. Also, cocoa absorbs moisture—measure flour carefully and don’t overdo the cocoa.

Can I halve the recipe?

Yes! Bake in a smaller pan and watch the time—smaller loaf = faster bake.

Irresistible Chocolate Espresso Banana Bread — Dessert Bread Bliss

Description

Rich, tender, and perfectly sweet — this Chocolate Espresso Banana Bread blends deep cocoa flavor with espresso’s bold kick and the natural sweetness of ripe bananas. Each bite is dotted with melty chocolate chips, making it an irresistible treat for breakfast or dessert.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon espresso powder

Wet Ingredients

½ cup olive oil
½ cup packed brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup sour cream
1 cup mashed ripe bananas (about 2–3 bananas)

Add-Ins

½ cup dark chocolate chips + extra for topping
½ cup semi-sweet chocolate chips + extra for topping
1 tablespoon all-purpose flour (for coating chips)

Optional Topping

¼ banana, sliced lengthwise into two thin strips
1 teaspoon granulated sugar

Instructions

1. Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper for easy removal later.

2. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Set this mixture aside.

3. Mix the Wet Ingredients

In another bowl (or a stand mixer fitted with the paddle attachment), beat together the olive oil, brown sugar, and granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
Mix in the vanilla extract and sour cream until fully blended.
Fold in the mashed bananas until combined.

4. Combine Wet and Dry

Gently fold the dry mixture into the wet ingredients, mixing just until no major flour streaks remain — don’t overmix!

Toss the chocolate chips with 1 tablespoon of flour to help keep them from sinking, then fold them into the batter.
Pour the batter into your prepared loaf pan, smoothing the top. Sprinkle a few extra chocolate chips over the surface for that bakery-style look.

5. Add the Optional Topping

If you’d like, place the banana slices on top of the batter and press down slightly.

6. Bake the Bread

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Optional Finishing Touch

For a caramelized finish, sprinkle 1 teaspoon of sugar over the baked banana slices and lightly torch until the sugar melts and turns golden-brown.

8. Cool and Serve

Let the bread rest in the pan for 20 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy your ultra-moist chocolate espresso banana bread!

Notes

The banana topping is optional but adds a lovely rustic look.
Check doneness around the 55-minute mark — every oven runs differently.
Allow the loaf to cool before slicing to prevent crumbling.

Nutrition

Calories: 316kcal
Sugar: 24g
Sodium: 219mg
Fat: 17g
Saturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 33mg