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Double Chocolate Chip Banana Bread with Espresso

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An ultimate chocolate lover’s dream — Double Chocolate Chip Banana Bread with Espresso. With its rich, moist texture, superb banana chocolate flavor, and that hint of energizing espresso, it’s a treat you’ll often make.

Double Chocolate Chip Banana Bread with Espresso | 31Daily.com

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First, let’s talk about espresso powder… and chocolate.

Double Chocolate Chip Banana Bread with Espresso

While espresso powder is an entirely optional ingredient in this recipe, I have to be honest; it’s like a secret ingredient. You won’t taste the espresso at all. What you will taste, however, is a complex, rich, and velvety chocolate flavor.

Baking with espresso powder makes chocolate taste even more like… chocolate. It simply enhances and intensifies that chocolate flavor we all love.

Double Chocolate Chip Banana Bread with Espresso | 31Daily.com

Double Chocolate Chip Banana Bread

Secondly, let’s talk about banana bread. It seems to be a staple in our house. And often, there’s an extra loaf in the freezer. When unexpected guests pop in or we’re looking for a treat with tea, having banana bread in the freezer is a welcome option.

But when you combine chocolate and banana and espresso, magic happens. Really!

You’ll have to try it to believe me. Let me know how you like it!

Double Chocolate Chip Banana Bread with Espresso | 31Daily.com

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Double Chocolate Chip Banana Bread with Espresso | 31Daily.com

Double Chocolate Chip Banana Bread with Espresso

An ultimate chocolate lover’s dream — Double Chocolate Chip Banana Bread with Espresso. With it’s rich, moist texture and superb banana chocolate flavor, and that hint of energizing espresso, it’s a treat you’ll make often.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 loaf
Author: Stephanie Wilson

Ingredients 

  • 3 ripe bananas mashed
  • 1/2 cup butter melted
  • 3/4 cup brown sugar
  • 1/2 – 1 teaspoon espresso optional — but I love the complex richness it adds to chocolate.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips + 1/4 cup for sprinkling on top

Instructions

  • Preheat the oven to 350 degrees F and spray a 9×5-inch loaf pan or an 8.5×4.5-inch loaf pan with a nonstick spray.
  • In a large bowl, mash the bananas with a fork and add the butter, brown sugar, and espresso powder. Stir until combined and then add the eggs and vanilla extract. Stir until smooth.
  • Add the dry ingredients; flour cocoa powder, baking soda, baking powder, and salt. Stir until just combined and fold in 1 cup of the chocolate chips.
  • Pour the batter into prepared loaf pan, sprinkle the remaining 1/4 cup chocolate chips on top of the bread. Bake for 50-65 minutes, or until a toothpick inserted in the center comes out mostly clean. I also begin checking at 50 minutes.
  • Let the bread cool for at least 30 minutes before running a knife around the perimeter of the loaf pan and inverting the bread onto a cooling rack. Slice and serve.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate loaf cake

8 Comments

  1. Your recipe stays 9×5 loaf pan but above the recipe it says Equipment 8×5 loaf pan – just wondering what is the correct size for the temperature and time stated in the recipe. Thanks

    1. Hi Dee! That was a typo on my part. It should be 9×5 loaf pan. Although it also works in a 8 1/2 x 4 1/2 inch pan. The baking time is 2-5 minutes longer, depending on your oven.

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