Description
Delight in this rich and moist Chocolate Espresso Banana Bread, combining the natural sweetness of ripe bananas with the bold flavors of cocoa and espresso. Enhanced with sour cream for extra tenderness and studded with semi-sweet chocolate chips, this loaf is perfect for breakfast or a decadent snack.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Dry Ingredients
- 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
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract. Mix until the batter is smooth and uniform in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and salt to evenly distribute the leavening agents and flavors.
- Incorporate Dry into Wet: Gently fold the dry ingredients into the banana mixture. Make sure not to overmix to keep the bread tender and avoid toughness.
- Add Sour Cream: Stir in the sour cream until the batter becomes smooth which will enhance moisture and softness of the bread.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan, spreading it evenly for uniform baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Do not overmix the batter once flour is added to keep the bread tender.
- Check the bread at 55 minutes to avoid overbaking; every oven varies.
- Espresso powder enhances the chocolate flavor without making the bread taste like coffee.
- Sour cream can be substituted with Greek yogurt if preferred.
- Store bread wrapped at room temperature for up to 3 days or freeze for longer storage.
