Chocolate Espresso Banana Bread
A moist, flavorful banana bread infused with espresso and studded with mini chocolate chips. High in fiber and healthy fats, this easy-to-make loaf is perfect for breakfast, snacks, or meal prep. Quick to mix, simple to bake, and irresistibly chocolatey, it’s a crowd-pleaser for any time of day.
Equipment
- 1 large mixing bowl
- 1 fork (for mashing bananas)
- 1 large spoon (for mixing batter)
- Measuring Cups and Spoons
- 1 nonstick loaf pan (9×5 inches recommended)
- Oven
- Wire cooling rack
- Oven mitts
Ingredients
- 1 ½ cups 345 g mashed ripe bananas – about 3 large bananas
- ½ cup 115 ml neutral vegetable oil (canola or corn)
- 2 large eggs 114 g
- 1 tbsp 4 g espresso powder
- 1 cup 200 g granulated sugar
- 2 cups 240 g all-purpose flour
- 1 tsp 5 ml vanilla extract
- 1 tsp 5 g baking soda
- 1 tsp 4 g baking powder
- ½ tsp 3 g salt
- ½ cup 120 g mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 325°F (163°C). This low, steady temperature ensures your banana bread bakes evenly without burning the edges. While the oven warms, lightly grease a 9×5-inch nonstick loaf pan with vegetable oil or line it with parchment paper for easy removal. Proper oven preparation is key to achieving a perfectly golden crust and moist interior.
- Mash the Bananas: Peel 3 large ripe bananas (enough to yield about 1 ½ cups or 345 g of mashed banana). Place them in a large mixing bowl and use a fork to mash them thoroughly. Aim for a mostly smooth consistency with small chunks remaining—these will add texture and a natural sweetness to the bread. Avoid over-mashing, as slight lumps help retain moisture.
- Beat the Eggs: Crack 2 large eggs into a small bowl. Lightly whisk them until the yolks and whites are fully combined. Properly beaten eggs help bind the bread and create a tender crumb. Set the beaten eggs aside for the next mixing step.
- Combine Wet Ingredients: Into your mashed banana bowl, pour ½ cup (115 ml) vegetable oil, the lightly beaten eggs, 1 tbsp (4 g) espresso powder, and 1 cup (200 g) granulated sugar. Stir gently but thoroughly using a large spoon or rubber spatula until all ingredients are fully incorporated. The espresso powder should dissolve completely, infusing the batter with its rich coffee flavor. Avoid using an electric mixer at this stage to prevent overmixing, which can make the bread dense or rubbery.
- Incorporate Dry Ingredients: In a separate small bowl, whisk together 2 cups (240 g) all-purpose flour, 1 tsp (5 g) baking soda, 1 tsp (4 g) baking powder, and ½ tsp (3 g) salt. Gradually fold this dry mixture into your banana-espresso mixture. Mix gently using a spoon until the batter is uniform, ensuring there are no streaks of flour but taking care not to overwork the batter. Proper mixing maintains a tender, airy loaf.
- Add Flavor Boost – Chocolate Chips: Once the batter is fully combined, fold in ½ cup (120 g) mini chocolate chips. Mini chips distribute evenly throughout the batter, ensuring every slice gets a chocolatey surprise. Stir gently to avoid sinking, but make sure they are evenly spread. This step adds texture, sweetness, and a delightful contrast to the subtle bitterness of the espresso.
- Transfer Batter to Pan: Pour the finished batter into your prepared loaf pan. Use a spatula to smooth the top, creating an even surface. This helps the bread bake uniformly and rise evenly in the oven. Tap the pan lightly on the counter to release any large air bubbles trapped in the batter.
- Bake the Bread: Place the loaf pan in the preheated oven. Bake for 65–70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid opening the oven repeatedly, as sudden temperature drops can cause the bread to collapse. The low and slow baking ensures a moist, tender crumb with a slightly crisp crust.
- Initial Cooling in Pan: Once baked, carefully remove the pan from the oven using oven mitts. Allow the banana bread to cool in the pan for 10 minutes. This brief rest completes the baking process and allows the bread to set, making it easier to remove without breaking. Do not attempt to remove the bread from the pan while it’s hot—it may crumble or tear.
- Final Cooling on Wire Rack: After the initial 10-minute cooldown, gently lift the banana bread out of the pan and transfer it to a wire cooling rack. Allow it to cool completely, ideally for 1–2 hours, before slicing. Cooling fully prevents the bread from being gummy in the center and lets the flavors of espresso and banana meld beautifully.
- Slice and Serve: Use a serrated knife to cut the banana bread into 12 even slices. For clean cuts, wipe the knife between slices. Serve slightly warm or at room temperature. This bread pairs perfectly with coffee, tea, or a spread of butter, nut butter, or cream cheese for a satisfying snack or breakfast.
Notes
- For the best flavor, always use ripe bananas. Overripe bananas with brown spots are sweeter and softer, producing a naturally moist bread.
- Mini chocolate chips are preferred as they distribute more evenly in the batter, preventing sinking to the bottom of the loaf.
- Use a neutral-flavored oil like canola or corn oil to maintain a light, tender texture without overpowering the espresso flavor.
- Avoid overmixing the batter after adding flour; gentle folding ensures a tender crumb rather than a dense, rubbery texture.
- For a stronger coffee flavor, espresso powder can be adjusted slightly, but do not exceed 1.5 tablespoons, as it may create a slightly bitter taste.
