This moist chocolate espresso banana bread is like a warm hug in a loaf! Made with ripe bananas, rich cocoa, and a touch of espresso, it’s perfect for breakfast or a snack.
Trust me, the chocolate and coffee combo make this bread totally irresistible! I love to enjoy a slice with a cup of coffee—it’s the best way to start my day! ☕🍌
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your banana bread. If you want a gluten-free option, try using gluten-free all-purpose flour. I’ve found that it works well in most baking recipes without altering the taste too much.
Cocoa Powder: Unsweetened cocoa powder gives the bread its chocolaty flavor. If you need a substitution, use Dutch-processed cocoa for a smoother taste or carob powder if you’re looking for caffeine-free.
Espresso Powder: This enhances the chocolate flavor. If you don’t have it, you can use instant coffee. Just keep in mind it might change the flavor slightly. I sometimes use a shot of brewed coffee instead for a bolder taste!
Mashed Bananas: They add moisture and sweetness. Make sure they’re very ripe for the best flavor. Frozen bananas work great too—just let them thaw and drain some moisture. I love making this recipe when I have overripe bananas on hand!
Sour Cream or Greek Yogurt: This adds richness and moisture. For a lighter option, you can substitute with buttermilk or even applesauce, but it may change the texture a bit. I’ve tried Greek yogurt, and it gives great results!
How Do I Ensure My Banana Bread is Extra Moist?
To get that perfect moist texture, focus on a few key points. Start with ripe bananas as they provide natural sweetness and moisture.
- Make sure not to overmix the batter once you add the dry ingredients. Gently folding helps keep the texture light.
- Check your baking time carefully. Start checking around 60 minutes. If the toothpick comes out with moist crumbs, it’s perfectly baked.
- Let it cool in the pan briefly before transferring to a wire rack, which helps retain moisture.
Keep these tips in mind, and you’ll have a delicious banana bread that everyone will love!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup (120ml) sour cream or Greek yogurt
- 1 cup (175g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and 60-70 minutes for baking. Plus, allow an additional 15 minutes for cooling in the pan before transferring to a wire rack. In total, you’ll need around 1 hour and 40 minutes before you can enjoy your wonderful chocolate espresso banana bread!
Step-by-Step Instructions:
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a moment to grease a 9×5-inch loaf pan. This will help your bread easily pop out once it’s baked!
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder. Mixing these ingredients will ensure that the cocoa and espresso are evenly distributed throughout the batter, giving you that delicious flavor!
3. Cream the Butter and Sugar
In a large bowl, use a mixer to cream the softened butter and granulated sugar together. Keep mixing until the mixture is light and fluffy—this usually takes about 2-3 minutes.
4. Add Eggs and Vanilla
Next, beat in the eggs one at a time, making sure each is well incorporated before adding the next. Then stir in the vanilla extract to add that extra depth of flavor.
5. Combine with Bananas and Sour Cream
Now it’s time to mix in the mashed bananas and sour cream (or Greek yogurt). Stir until just combined; it’s okay if there are a few lumps from the bananas. That’s what makes it homemade!
6. Mix the Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Gently mix the two together until just combined. Be careful not to overmix because this can make the bread tough.
7. Fold in the Chocolate Chips
Now, fold in the semi-sweet chocolate chips. This is the part where you can really enjoy deciding how much chocolate you want in your bread!
8. Pour and Smooth
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps to create an even bake.
9. Bake!
Pop the loaf pan into the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; if it comes out with a few moist crumbs, it’s perfect!
10. Cool and Enjoy
Let the bread cool in the pan for about 15 minutes. Once slightly cooled, carefully transfer it to a wire rack to cool completely. Slice it up and enjoy the rich, moist texture along with that delightful coffee-chocolate flavor in every bite!
Enjoy your delicious creation!
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas are great for baking. Just thaw them and drain any excess liquid. They’ll add moisture and sweetness just like fresh ripe bananas do!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt works well as a substitute for a similar taste and texture. You can also use buttermilk or even applesauce for a lighter option.
How Should I Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just be sure to thaw it in the fridge when you’re ready to enjoy it again!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped walnuts, pecans, or even dried fruit for an extra texture and flavor boost. Just remember to adjust the chocolate chips accordingly if you want to keep the chocolatey goodness!
