Name: Chocolate Espresso Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup unsalted butter, melted; 3/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 tablespoon instant espresso powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sour cream; 1 cup semi-sweet chocolate chips

Moist, rich, and deeply flavorful, this Chocolate Espresso Banana Bread blends the comforting taste of ripe bananas with the bold richness of cocoa and espresso. I love how the espresso enhances the chocolate and brings an unexpected depth to this classic quick bread. Whether I’m having a slice with my morning coffee or saving it for a cozy afternoon break, this loaf never disappoints.

Why You’ll Love This Recipe

I find this recipe perfect when I want something easy to whip up but full of flavor. It’s a fantastic way to use up overripe bananas, and the combination of chocolate chips and espresso powder transforms it into more than just banana bread—it’s a moist, dessert-like treat. The sour cream gives it an ultra-tender crumb, and the espresso brings out the richness of the chocolate beautifully. It’s also a crowd-pleaser, making it a go-to for brunches or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed

1/2 cup unsalted butter, melted

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 tablespoon instant espresso powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1 cup semi-sweet chocolate chips

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.

In a large bowl, I mix together the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.

In a separate bowl, I whisk the flour, cocoa powder, espresso powder, baking soda, and salt together.

I fold the dry ingredients into the banana mixture, being careful not to overmix.

Then I stir in the sour cream until the batter is smooth and gently fold in the chocolate chips.

I pour the batter into the prepared loaf pan and spread it evenly.

I bake it for 55–65 minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 15 minutes

Servings: 10 slices

Calories per serving: 310 kcal

Variations

I sometimes swap the chocolate chips for dark chocolate chunks for a more intense flavor.

If I want a nutty twist, I add 1/2 cup of chopped walnuts or pecans.

I’ve also tried replacing sour cream with plain Greek yogurt when I’m out—it still gives a moist texture.

For an extra coffee kick, I sprinkle espresso powder over the top before baking.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days.

For longer storage, I wrap slices individually and freeze them.

When I want a warm slice, I microwave it for 15–20 seconds straight from the fridge or 30 seconds from the freezer.

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FAQs

How ripe should the bananas be?

I use bananas that are very ripe with lots of brown spots—they’re sweeter and mash more easily, which adds moisture and flavor to the bread.

Can I use brewed espresso instead of instant powder?

Instant espresso powder is ideal because it gives a concentrated flavor without altering the batter’s moisture. Brewed espresso would be too liquidy.

Can I make this banana bread gluten-free?

Yes, I’ve had success using a 1:1 gluten-free all-purpose flour blend. The texture stays moist and soft.

Do I need to use sour cream?

Sour cream adds richness and moisture, but I’ve used plain yogurt as a substitute and it works well too.

How do I know when the banana bread is done?

I check by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs, not wet batter.

Conclusion

This Chocolate Espresso Banana Bread brings everything I love about banana bread to the next level—with the indulgent touch of chocolate and the boldness of espresso. It’s an easy recipe that always delivers a rich, satisfying flavor, and I can never stop at just one slice. Whether I bake it for breakfast, dessert, or a gift, it always earns compliments.

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