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.
Preheat the oven to 350 degrees F and spray a 9×5-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.