Ingredients
Scale
- 1 ¾ cups all-purpose flour (can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder (use Dutch-processed for a richer taste)
- 1 tablespoon instant espresso powder
- 3 ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar (can replace half with brown sugar for extra moisture)
- ½ cup unsalted butter, melted (or coconut oil for a dairy-free option)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (optional but highly recommended!)
- ½ cup chopped walnuts or pecans (optional, for that satisfying crunch)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder, and instant espresso powder. This dry mix will give your bread that perfect balance of chocolate and coffee flavor.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. I usually let my bananas get really spotty—more spots mean more sweetness and flavor.
- Stir the sugar and melted butter into the mashed bananas until well combined. The melted butter adds richness, which keeps the bread moist—something I learned after many attempts at dry banana bread!
- Beat in the eggs one at a time, followed by the vanilla extract. This is where the batter starts coming together beautifully.
- Gradually add the dry ingredients to the banana mixture, folding gently with a spatula. Be careful not to overmix; a few lumps are totally okay and help keep the bread tender.
- Fold in the chocolate chips and nuts if you’re using them. I like adding nuts because my kids love the texture, but feel free to skip if you’re allergic or prefer smooth bread.
- Pour the batter into your prepared loaf pan, smoothing the top with the back of a spoon or spatula.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. I always start checking around 60 minutes—ovens vary, and I want to avoid a dry loaf.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial because it lets the flavors settle and the texture firm up just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chocolate Espresso Banana Bread, recipe, cooking, food
