Chocolate Espresso Banana Bread (Printable)

A rich, moist banana bread swirled with bold espresso and dark chocolate chips. Ideal for breakfast or dessert.

# What you'll need:

→ Dry Ingredients

01 - 1 ¾ cups all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - ½ tsp salt

→ Wet Ingredients

05 - 3 ripe bananas, mashed
06 - ½ cup granulated sugar
07 - ¼ cup light brown sugar
08 - ⅓ cup unsalted butter, melted
09 - 2 large eggs
10 - 2 tbsp brewed espresso or strong coffee, cooled
11 - 1 tsp pure vanilla extract

→ Add-ins

12 - ¾ cup dark chocolate chips or chopped chocolate
13 - extra chocolate chips for topping (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, combine mashed bananas, granulated sugar, brown sugar, and melted butter until well incorporated.
04 - Beat in eggs, espresso, and vanilla extract until mixture is smooth and uniform.
05 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to prevent tough texture.
06 - Fold in chocolate chips or chopped chocolate until evenly distributed throughout batter.
07 - Pour batter into prepared loaf pan. Smooth top surface and sprinkle with additional chocolate chips if desired.
08 - Bake for 50-55 minutes until toothpick inserted into center emerges clean or with few moist crumbs.
09 - Cool in pan for 10 minutes. Transfer to wire rack and let cool completely before slicing.

# Expert Suggestions:

01 -
  • The espresso deepens the chocolate flavor without making it taste like coffee
  • Its secretly breakfast masquerading as dessert
  • The texture stays incredibly moist for days
02 -
  • Don't skimp on cooling time in the pan. I've ruined loaves by rushing this step and having them break apart.
  • The smell will tempt you to cut it early, but warm bread gummy and the flavors haven't had time to settle.
  • This bread actually tastes better on day two, if you can manage to keep it around that long.
03 -
  • Use bananas that have been frozen and thawed. They release more liquid and create an even more tender crumb.
  • If you don't have espresso, instant espresso powder dissolved in water works better than regular coffee.
  • Line your pan with parchment paper that overhangs the long sides—it makes lifting the bread out effortless.

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