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Chocolate Espresso Banana Bread

A rich, fudgy, and decadent twist on classic banana bread, featuring dark Dutch-process cocoa, a bold hint of espresso, and melty chocolate chips, topped with caramelized bananas.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Baking
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1.5 cups Mashed overripe bananas about 3-4 bananas
  • 0.5 cup Unsalted butter melted and cooled
  • 0.75 cup Dark brown sugar packed
  • 0.25 cup Granulated white sugar
  • 2 Large eggs room temperature
  • 0.25 cup Strongly brewed espresso or 1/4 cup hot water mixed with 1 tbsp instant espresso powder
  • 1 teaspoon Pure vanilla extract
Dry Ingredients
  • 1.25 cups All-purpose flour spooned and leveled
  • 0.5 cup Dutch-process cocoa powder sifted
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Kosher salt
  • 1 cup Semi-sweet chocolate chips plus extra for topping
Topping
  • 1 Medium banana sliced in half lengthwise
  • 1 tablespoon Raw sugar optional

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a large bowl, whisk the mashed bananas, melted butter, brown sugar, and granulated sugar until smooth.
  3. Whisk in the eggs one at a time, followed by the brewed espresso and vanilla extract.
  4. In a separate bowl, whisk together the flour, sifted cocoa powder, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula just until combined. Do not overmix.
  6. Fold in the 1 cup of chocolate chips.
  7. Pour the batter into the prepared loaf pan. Place the sliced banana halves on top, cut side up. Sprinkle with extra chocolate chips and raw sugar.
  8. Bake for 55 to 65 minutes. Check with a skewer; it should come out with moist crumbs but no wet batter. Tent with foil if browning too quickly.
  9. Let the bread cool in the pan for 30 minutes, then use the parchment paper to lift it onto a wire rack to cool completely before slicing.

Notes

Using extremely ripe, black bananas is crucial for the natural sweetness and moisture of this bread. If you don't have espresso, you can substitute with an equal amount of milk.