This tasty banana bread is packed with chocolate and a hint of espresso for a kick. It’s moist, sweet, and perfect for any time of day!
I love how the chocolate chunks melt into the bread! It’s a great way to use up those overripe bananas. Just bake, slice, and enjoy with a cup of coffee. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your banana bread. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free all-purpose flour blend. It works well and keeps the texture nice!
Instant espresso powder: This adds a rich coffee flavor that really complements the chocolate. If you don’t have it, you can substitute with brewed coffee or omit it entirely. Just keep in mind you will lose that espresso kick!
Sour cream or plain yogurt: Both add moisture to the bread. If you’re looking for a lighter option, you can use Greek yogurt. For a dairy-free version, almond or coconut yogurt fit well too!
Chocolate chips:( Semi-sweet chocolate works best for a good balance. If you prefer a darker chocolate flavor, opt for dark chocolate chips. You can also use milk chocolate for a sweeter taste!
How Do I Make Sure My Banana Bread Stays Moist?
The key to moist banana bread is using ripe bananas and not overmixing your batter. Ripe bananas provide natural sweetness and moisture. Aim for bananas with brown spots!
- When mashing, leave some small chunks for texture.
- Don’t overmix once you add the dry ingredients – mix just until combined to prevent tough bread.
- Bake until a toothpick comes out clean; overbaking can dry it out. Timing can vary based on ovens!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (25g) unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream or plain yogurt
- 1 cup (175g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 60-70 minutes to bake. Allow an extra 10 minutes to cool in the pan and another 20-30 minutes to cool completely on a wire rack before slicing. In total, you’ll need about 1.5 to 2 hours before you can enjoy your delicious banana bread!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cocoa powder, and instant espresso powder until everything is well combined. This helps evenly distribute the leavening agents and flavors!
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy. This should take about 2-3 minutes. It creates a lovely base for your banana bread.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition to ensure they’re incorporated smoothly. Then, stir in the mashed bananas and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon. Mix just until everything is incorporated; it’s fine if there are a few lumps! Overmixing can lead to tough bread.
6. Fold in the Cream and Chocolate Chips:
Gently fold in your choice of sour cream or plain yogurt, along with the chocolate chips. This makes the bread extra moist and delicious!
7. Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important for optimal texture! Slice and enjoy your moist, chocolatey espresso-infused banana bread!
Happy baking! Enjoy this delicious treat with a warm cup of coffee or on its own.
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! If you’re using frozen bananas, thaw them completely and drain any excess liquid before mashing. This will help maintain the right consistency in your batter.
What Can I Substitute for Butter?
If you want to use a healthier option, you can substitute melted coconut oil or applesauce for the butter. If using applesauce, reduce the amount to about ⅓ cup to keep the moisture levels right.
How Should I Store Leftover Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 2-3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy!
Can I Add Nuts to This Recipe?
Definitely! Chopped walnuts or pecans would be a great addition for some crunch. Just fold them in along with the chocolate chips. Aim for about ½ cup of nuts!