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Chocolate Espresso Banana Bread

A luscious and moist banana bread blended with cocoa and a hint of espresso, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour for structure
  • ¼ cup cocoa powder for rich chocolate flavor
  • 1 tsp baking soda for leavening
  • ½ tsp kosher salt to enhance flavors
  • ½ tsp espresso powder for that caffeinated kick
Wet Ingredients
  • ½ cup olive oil for moistness
  • ½ cup brown sugar adds a delightful caramel note
  • ½ cup granulated sugar for sweetness
  • 2 pieces eggs room temperature for easier mixing
  • 1 tsp vanilla extract to round out flavors
  • ½ cup sour cream adds moisture and tang
  • 1 cup ripe bananas mashed, the riper, the better!
Chocolate Chips and Topping
  • ½ cup dark chocolate chips for melty chocolate goodness
  • ½ cup semi-sweet chocolate chips a classic combo
  • 1 tbsp all-purpose flour for dusting chocolate chips to prevent sinking
  • ¼ banana 2 long thin slices for a beautiful topping
  • 1 tsp granulated sugar for sprinkled sweetness on top

Method
 

Mixing the Dry Ingredients
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder. Ensure there are no lumps, and set aside.
Mixing the Wet Ingredients
  1. In a large mixing bowl, combine olive oil, brown sugar, and granulated sugar. Mix until well combined.
  2. Add in eggs, vanilla extract, and sour cream. Whisk until smooth.
  3. Fold in ripe mashed bananas until fully incorporated.
Combining Dry and Wet Ingredients
  1. Gently add the flour mixture to the wet ingredients. Stir until just combined—don’t overmix!
  2. Toss dark chocolate chips and semi-sweet chocolate chips in all-purpose flour and fold gently into the batter.
Assembling and Baking
  1. Pour the batter into the prepared loaf pan. Press banana slices gently into the top and sprinkle with granulated sugar.
  2. Bake in the preheated oven for 55-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Cooling
  1. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  2. For extra chocolatey goodness, you can melt a bit of chocolate and drizzle it over the cooled bread.

Notes

Store tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually wrapped in plastic for up to 2 months.