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Chocolate Espresso Banana Bread

Irresistible Chocolate Espresso Banana Bread You'll Love

This Chocolate Espresso Banana Bread is an indulgent fusion of flavors that delivers a delightful kick of espresso alongside comforting banana sweetness.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Whole wheat can be used for a healthier option.
  • 3/4 cup cocoa powder Use unsweetened for best results.
  • 1 teaspoon baking soda No substitutions necessary.
  • 1/2 teaspoon kosher salt Sea salt can be used as a substitute.
  • 2 tablespoons espresso powder Instant coffee serves as a substitute.
  • 1/2 cup olive oil Melted coconut oil or vegetable oil work well as substitutions.
  • 1/2 cup brown sugar Can be replaced with all granulated sugar.
  • 1/2 cup granulated sugar No substitutions recommended.
  • 2 large eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract No substitutions recommended.
  • 1/2 cup sour cream Greek yogurt can be substituted for a lower fat option.
  • 3 large ripe bananas Use well-mashed bananas for ease.
  • 1/2 cup dark chocolate chips Can replace with milk chocolate chips if desired.
  • 1/2 cup semi-sweet chocolate chips Optional additional chocolate.
  • extra for dusting flour Prevents chips from sinking in the batter.

Equipment

  • 9x5 loaf pan
  • mixing bowls
  • whisk
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (180°C) and grease a 9x5 loaf pan.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder.
  3. In a large mixing bowl, combine olive oil, brown sugar, and granulated sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and sour cream.
  5. Mash ripe bananas and fold gently into the wet mixture.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  7. Dredge chocolate chips in flour and fold into the batter, reserving some for topping.
  8. Pour the batter into the prepared loaf pan and sprinkle reserved chocolate chips on top.
  9. Bake for 55-65 minutes or until a toothpick comes out clean.
  10. Cool the bread in the pan for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 6mg

Notes

Optionally add banana slices on top before baking, but watch closely to prevent burning.

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