Chocolate Espresso Banana Bread – Rich, Moist & Easy Recipe
Rich aromas of ripe bananas, deep cocoa, and bold espresso have a way of turning any kitchen into a cozy bakery. Chocolate Espresso Banana Bread delivers a decadent twist on the classic banana loaf by blending intense chocolate flavor with a subtle coffee kick that enhances every bite. Each slice feels indulgent yet comforting, making it perfect for breakfast, dessert, or an afternoon treat with a warm cup of coffee.
Baking this loaf feels especially rewarding on slow mornings or when overripe bananas sit patiently on the counter. Espresso deepens the chocolate flavor without overpowering the natural sweetness of bananas, creating a balanced loaf that’s moist, tender, and full of character. Whether shared with family or enjoyed quietly on your own, Chocolate Espresso Banana Bread brings café-style flavor straight to your home oven.
Ingredients Needed
Below is a complete ingredient list with approximate calorie counts for the full recipe.
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Ripe bananas (mashed) | 3 medium | 315 |
| All-purpose flour | 2 cups | 820 |
| Unsweetened cocoa powder | ½ cup | 100 |
| Granulated sugar | ¾ cup | 580 |
| Brown sugar | ¼ cup | 210 |
| Unsalted butter (melted) | ½ cup | 810 |
| Eggs | 2 large | 140 |
| Espresso powder | 1 tbsp | 5 |
| Baking soda | 1 tsp | 0 |
| Salt | ½ tsp | 0 |
| Vanilla extract | 1 tsp | 12 |
| Milk or brewed espresso | ¼ cup | 40 |
| Chocolate chips | ¾ cup | 630 |
Step-by-Step Cooking Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mash the bananas in a large bowl until smooth.
- Mix wet ingredients by whisking melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and espresso powder into the bananas.
- Combine dry ingredients in a separate bowl: flour, cocoa powder, baking soda, and salt.
- Incorporate dry into wet ingredients gradually, alternating with milk or brewed espresso.
- Fold in chocolate chips gently to avoid overmixing.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Customizing the Recipe
- Extra chocolate flavor: Add dark chocolate chunks or a chocolate drizzle on top.
- Nutty crunch: Fold in chopped walnuts or pecans for texture.
- Less caffeine: Reduce espresso powder or use decaf espresso.
- Healthier twist: Substitute half the flour with whole wheat flour.
- Dairy-free option: Use plant-based milk and vegan butter.
Nutritional Information (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260–290 kcal |
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Sugar | 22 g |
| Fiber | 3 g |
| Sodium | 180 mg |
Serving Suggestions
- Enjoy warm with butter or cream cheese.
- Pair with coffee or espresso for a café-style experience.
- Serve as a dessert loaf with whipped cream or ice cream.
- Slice and pack for snacks or lunchbox treats.
- Toast lightly for enhanced chocolate aroma and texture.
Chocolate Espresso Banana Bread
10 slices
servings15
minutes55
minutes260-290
kcalIngredients
IngredienttQuantity
Ripe bananas (mashed)t3 medium
All-purpose flourt2 cups
Unsweetened cocoa powdert½ cup
Granulated sugart¾ cup
Brown sugart¼ cup
Unsalted butter (melted)t½ cup
Eggst2 large
Espresso powdert1 tbsp
Baking sodat1 tsp
Saltt½ tsp
Vanilla extractt1 tsp
Milk or brewed espressot¼ cup
Chocolate chipst¾ cup
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Mash bananas in a large bowl until smooth.
- Whisk in melted butter, sugars, eggs, vanilla, and espresso powder.
- In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
- Gradually fold dry ingredients into wet mixture, alternating with milk or espresso.
- Stir in chocolate chips gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Recipe Video
Notes
- Banana ripeness matters: Overripe bananas with brown spots provide the best sweetness and moisture.
Espresso flavor: Espresso powder enhances the chocolate taste without making the bread overly coffee-flavored. Reduce or omit for a milder loaf.
FAQs
1. Does the espresso make the banana bread taste like coffee?
The espresso enhances the chocolate flavor rather than overpowering it. The result is a richer, deeper chocolate taste with a subtle coffee note.
2. Can I make Chocolate Espresso Banana Bread without espresso powder?
Yes. You can omit the espresso powder or replace it with brewed coffee, decaf espresso, or even warm water if needed.
3. How ripe should the bananas be for this recipe?
Very ripe bananas with brown spots work best. They add natural sweetness and keep the bread moist and tender.
4. Can I use instant coffee instead of espresso powder?
Instant coffee can be used, but espresso powder provides a stronger, smoother flavor. Use slightly less instant coffee to avoid bitterness.
5. How do I know when the banana bread is fully baked?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter.
Conclusion
Chocolate Espresso Banana Bread blends comfort and indulgence into one irresistible loaf. The natural sweetness of bananas, the richness of cocoa, and the depth of espresso come together to create a bakery-worthy treat that feels both familiar and elevated. Easy to prepare and endlessly customizable, this recipe deserves a spot in every home baker’s rotation. One slice quickly turns into two, making it a dessert that’s truly hard to resist.
