Moist Chocolate Espresso Banana Bread Recipe with Chocolate Chunks

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Chocolate Espresso Banana Bread

This Chocolate Espresso Banana Bread is for you if you like chocolate and bananas. This chocolatey bread with a hint of banana and chocolate chips that melt in your mouth is very good.

This recipe for chocolate banana bread is really moist, soft, and simple to follow. When I want chocolate, this is one of my top choices.

Welcome to your new favorite banana bread… or should we say chocolate bread? Another treat you may make with overripe bananas is Banana Bars With Brown Butter Frosting. They also work great for Banana Pudding Cheesecake Squares!

This bread has espresso powder in it, which doesn’t really give it an espresso flavor but does make the chocolate flavor stronger. Adding more espresso powder might give the chocolate a real hint of espresso flavor, but most of the time, people use it in smaller amounts to make the chocolate taste stronger.

Banana Bread with Chocolate Espresso

This Chocolate Espresso Banana Bread is full of chocolate flavor, with a hint of banana and chocolate chips in every slice. The best snack for comfort

Time to prepare: 15 minutes
Time to cook: 55 minutes
Total Time: 1 hour and 5 minutes
Course: Dessert, snack
Cuisine: American
Servings: 12 people can eat this.
Calories: 316 kcal

Why You’ll Love This Recipe

I don’t know about you, but I’m always looking for new ways to use up bananas, like this one and Banana Bread with Streusel Topping.
Like No Bake Chocolate Pie, Chocolate Chunk Banana Bread is great for freezing.
This dish uses up things you already have in your fridge. Use the substitutions below to make use of what you already have.

Things You Need to Make the Recipe

Use bananas that are too ripe! The best chocolate chunk banana bread comes from bananas that are very ripe and have a lot of brown spots or black spots on them. This is because they have more sugar as they get riper.Another one of my favorite dishes that uses dark bananas is Banana Coffee Cake!

Sugar: A mix of white and brown sugar offers us the best taste and texture.
Olive Oil: The ideal kind is light-tasting olive oil or olive oil. Extra virgin olive oil has a taste that is just too strong.
Sour cream adds fat and a little bit of bitterness and moisture.
Cocoa Powder: The best way to make a chocolate base. Also great for cookies with hot chocolate. Instead of conventional cocoa powder, I use Dutch process cocoa powder. There is a packet from Ghirardelli that says “Dutch process” or “Hershey’s Special Dark.”
Espresso Powder: I promise that you won’t taste coffee when you bite into bread. This will merely make the chocolate taste better in this recipe for chocolate banana bread. The Spice House sells good espresso powder.
Chocolate: If you mix dark and semisweet chocolate, everyone who loves chocolate will be happy.

Ingredients that are dry

◯ 1 cup of flour for all purposes
◯ ¼ cup of cocoa powder
◯ 1 teaspoon of baking soda
◯ ½ teaspoon of kosher salt
◯ ½ tsp of espresso powder

Wet Things

◯ ½ cup of olive oil
◯ 1/2 cup of brown sugar
◯ ½ cup of sugar in granules
◯ 2 eggs at room temperature
◯ 1 teaspoon of vanilla extract
◯ ½ cup of sour cream
◯ 1 cup of mashed ripe bananas

Add-Ins

◯ ½ cup of dark chocolate chips, plus a few more for the top
◯ ½ cup of semi-sweet chocolate chips, plus a few more for the top
◯ 1 tablespoon of all-purpose flour to dust the chocolate chips

Topping that is not required

◯ ¼ banana: two long, thin slices of a banana
◯ 1 teaspoon of sugar

Changes and Replacements

Don’t use butter instead of oil. When you work with cocoa, it’s best to use oil to keep the chocolate chunk banana bread moist.
If you want, you can use Greek yogurt instead of sour cream.
You can use chocolate chips, discs, or chunks. You can use bittersweet, semi-sweet, or dark chocolate. The same chocolate alternatives work for brown butter toffee chocolate chip cookies.

We haven’t tried this recipe with any additional changes or substitutions. Please let us know in the comments below how it came out if you changed or added any of the ingredients!

Tools

◯ a stand mixer or an electric mixer
◯ oven
◯ kitchen torch (optional)

How to Make Banana Bread with Chocolate Chunks

Get everything ready by preheating the oven to 350°F, greasing a loaf pan, and gathering all the ingredients.
Combining the dry parts
Mix all the dry ingredients together in a medium bowl and set them aside.
Putting together the wet ingredients

Mix the oil and both sugars in a medium-sized bowl with an electric hand mixer or the bowl of a stand mixer with the paddle attachment until they are smooth.
Add the eggs one at a time, mixing each one in just until it’s mixed in. Scrape down the sides of the bowl after each egg.
Mix in the sour cream and vanilla until everything is mixed in.
Mash the bananas and mix them in.
Putting the dry stuff in the wet
Mix the dry ingredients into the wet until they are almost completely mixed. A few streaks of flour are fine.
Save a few chocolate chips to sprinkle on top of the batter. Dredge the rest of the chocolate chips in flour, shake out the extra flour, and mix them into the dough.
Put the batter in the oiled loaf pan and sprinkle the chocolate chips you saved on top.
If you want, you can put the two thin slices of banana on top of the batter lengthwise and press down a little.
Bake for 55 to 65 minutes at 350°F, or until a toothpick comes out clean or with just a few crumbs. Take out of the oven.
If you want, you may sprinkle the last teaspoon of granulated sugar over the banana slices and use a kitchen torch to brulee them until the sugar melts and gets a little crunchy. On top of the banana slices, the sugar will turn a dark brown, nearly black color.
Let the bread cool for 20 minutes in the pan before taking it out and letting it cool the rest of the way to room temperature. Cut, serve, and enjoy!

Advice from Professional Bakers

Don’t mix the batter too much. This will make the bread dry out or get thick.
Use bananas that are highly ripe, which means they have a lot of brown patches or are mostly black.
Before cutting, let the chocolate chip banana bread cool completely. This is true for Orange Poppy Seed Bread and any other sweet bread. It really changes the taste.
To protect the chocolate chips from sinking into the bread, you can lightly toss them in flour before adding to the batter. It’s not required, but it’s an option.

Notes

It is not necessary to put banana slices on top of bread before baking.
Don’t bake banana bread too long. Use a toothpick to see whether it’s done. If the toothpick comes out of the middle of the bread clean or with only a few crumbs, the bread is done.
Before cutting and serving, let the chocolate banana bread cool completely.

Frequently Asked Questions About Recipes

What is espresso powder?
How does this recipe for chocolate banana bread stay moist?
How do I keep chocolate chips from sinking?
How can I keep chocolate chunk banana bread fresh?

Food and Drink

Calories: 316 kcal, Carbs: 38 g, Protein: 4 g, Fat: 17 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 33 mg, Sodium: 219 mg, Potassium: 212 mg, Fiber: 2 g, Sugar: 24 g, Vitamin A: 112 IU, Vitamin C: 1 mg, Calcium: 55 mg, Iron: 2 mg