This moist chocolate espresso banana bread is a delightful treat for any time of day! It combines ripe bananas, rich chocolate, and a hint of espresso for a unique flavor that’s simply irresistible.
Every bite feels like a warm hug, especially with chocolate chips melting in the mix! I love having a slice with my morning coffee or as an afternoon snack—it’s just the pick-me-up I need! ☕🍌
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for the best flavor and moisture. If you’re out of bananas, consider using 1/2 cup of unsweetened applesauce instead. It’ll keep the bread moist and add a unique flavor!
Espresso Powder: This gives a nice coffee flavor to the bread. If you don’t have it, you can use instant coffee granules as a substitute. Just remember that the flavor might vary a bit, but it’ll still be delicious!
Butter: I prefer using unsalted butter for control over the salt content. If you need a dairy-free option, coconut oil works great here! Just make sure to melt it first.
Cocoa Powder: Unsweetened cocoa powder is key for that rich chocolate flavor. You could use Dutch-processed cocoa if that’s what you have, but adjust sugar levels accordingly as it can change sweetness.
How Can I Ensure My Banana Bread is Moist?
Achieving moist banana bread is all about balancing ingredients and proper mixing. Here are my tips:
- Use ripe bananas; they give the best moisture and flavor.
- Only mix until ingredients are combined to avoid tough bread.
- Adding sour cream or Greek yogurt enhances moisture—don’t skip!
- Keep an eye on baking time. Overbaking will dry it out. Start checking at the 60-minute mark.
Once baked, let it cool slightly in the pan for extra moisture, and try to resist slicing until it’s cooled completely if you can wait!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons instant espresso powder
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- ½ cup sour cream or Greek yogurt
Add-Ins:
- 1 cup semisweet chocolate chips
How Much Time Will You Need?
This moist chocolate espresso banana bread will take about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan. So, in total, you’ll need around 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). While that warms up, grease a 9×5-inch loaf pan to prevent sticking later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Make sure everything is well combined to avoid any clumps of dry ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then mix in the vanilla extract.
5. Combine with Bananas and Sour Cream:
Mix in the mashed bananas and the sour cream (or Greek yogurt) until everything is just combined. Don’t overmix it here!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until everything is just incorporated—again, be careful not to overmix!
7. Fold in Chocolate Chips:
Now, gently fold in the chocolate chips, ensuring they are distributed throughout the batter.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan, and smooth the top with a spatula.
9. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, but not wet batter.
10. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, gently transfer the loaf to a wire rack to cool completely before slicing.
Enjoy your deliciously moist, chocolatey, espresso-infused banana bread! It’s perfect for breakfast, a snack, or even dessert!
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Thaw the frozen bananas completely and drain any excess liquid before mashing. They’ll blend in perfectly and add great moisture to your banana bread.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt, buttermilk, or even cottage cheese blended until smooth. These substitutes will keep the bread moist and delicious!
How to Store Leftovers?
Store your leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for extra texture. You could also mix in dried fruit, like raisins or cherries, for a fruity twist. Just keep the total amount of add-ins to about 1 cup to maintain the bread’s balance.
