Chocolate Espresso Banana Bread

This Chocolate Espresso Banana Bread is a rich and moist loaf that perfectly blends the sweetness of ripe bananas with the bold flavors of dark chocolate and espresso. It makes a delightful treat any time of the day from breakfast to an afternoon snack or a comforting dessert.

I first made this loaf on a chilly weekend morning and the aroma filled my entire kitchen. Now it’s a go-to when I want something comforting that feels a little fancy but is easy enough to whip up quickly.

Gather Your Ingredients

• Two ripe bananas mashed: they bring natural sweetness and moisture so pick bananas with lots of brown spots for the best flavor
• One third cup melted butter: adds richness and keeps the bread tender
• Half a cup brown sugar: for a deeper caramel-like sweetness
• One beaten egg: helps bind the ingredients and adds moisture
• One teaspoon vanilla extract: enhances all the other flavors
• One cup all-purpose flour: the base for structure; use fresh flour for best results
• One third cup unsweetened cocoa powder: brings chocolaty depth; choose a high-quality brand without added sugar
• One teaspoon baking soda: your leavening agent for a nice rise
• Quarter teaspoon salt: balances the sweetness and enhances flavor
• One tablespoon instant espresso powder: gives a subtle coffee boost; instant works best to dissolve fully
• Quarter cup milk or brewed coffee: milk keeps it tender while coffee intensifies the espresso note
• Half a cup dark chocolate chips: adds melty pockets of rich chocolate throughout
• Banana slices for topping: optional but makes the loaf look beautiful and adds extra banana flavor

How to Make It

Spoon 1: Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a standard loaf pan to prevent sticking and ensure easy removal of the bread after baking.

Spoon 2: Mash the Bananas:

In a large bowl, mash the ripe bananas with a fork or potato masher until creamy but not completely smooth. Some small lumps add texture and moisture.

Spoon 3: Combine Wet Ingredients:

Add the melted butter, brown sugar, beaten egg, vanilla extract, and milk or brewed coffee to the mashed bananas. Whisk everything together until blended and smooth. This mixture forms the moist base of your bread.

Spoon 4: Mix Dry Ingredients:

In a separate bowl, sift or stir together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and instant espresso powder. Mixing these dry ingredients separately helps distribute the leavening and espresso evenly.

Spoon 5: Bring Wet and Dry Together:

Gradually add the dry ingredients to the wet banana mixture, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.

Spoon 6: Fold in Chocolate Chips:

Carefully fold in the dark chocolate chips, making sure they are evenly distributed but without breaking them up too much.

Spoon 7: Prepare for Baking:

Pour the batter into your greased loaf pan and smooth the top. Place banana slices on the surface for a pretty finish and extra flavor.

Spoon 8: Bake the Bread:

Bake for 55 to 60 minutes until a toothpick inserted in the center comes out clean or with just a crumb or two attached. Oven times vary so start checking around 50 minutes.

Spoon 9: Cool and Serve:

Let the bread cool in the pan for about 10 minutes to firm up. Then transfer it to a wire rack to finish cooling completely. Slice and serve warm with a pat of butter or drizzle of melted chocolate if you wish.

One of my favorite parts is how the espresso wakes up the banana and chocolate flavors, making this loaf taste much more sophisticated than your usual banana bread. I often make it for family brunches, and it is always gone within hours.

Flavor Boosters

Keep your banana bread in an airtight container at room temperature to maintain moisture. It stays fresh for about three days this way. If you need to store longer, wrap the bread tightly in plastic wrap and then foil before freezing. Defrost it overnight in the refrigerator or leave it out at room temperature for a few hours.

Serving Suggestions

Serve slices warm with butter for a simple treat or spread cream cheese for a tangy contrast. Add a scoop of vanilla ice cream or whipped cream to turn it into an indulgent dessert. Pair with a cup of strong black coffee or your favorite espresso drink to echo the flavors in the bread.

Creative Twists

You can replace all-purpose flour with whole wheat flour for a nuttier flavor and added fiber but expect a denser loaf. Use coconut oil or a neutral oil instead of butter for a dairy-free option though it will slightly change the texture. Milk can be swapped with any plant-based milk such as almond or oat milk, or replace it with brewed coffee to intensify the coffee note even more.

This loaf is one I keep coming back to because it feels like a little celebration in every slice with simple ingredients and my favorite flavors combined.

Recipe FAQs

→ What gives the loaf its coffee flavor?

The coffee flavor comes from instant espresso powder mixed into the dry ingredients and optional brewed coffee replacing milk.

→ Can I substitute the butter in the batter?

Yes, melted coconut oil or vegetable oil can be used as a substitute for butter to keep the loaf moist.

→ How do I know when the loaf is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached when baked through.

→ Are ripe bananas necessary for this loaf?

Very ripe bananas are recommended since they provide natural sweetness and moisture, enhancing texture and flavor.

→ Can I freeze the baked loaf?

Yes, the loaf freezes well for up to 2 months. Thaw at room temperature before serving for best taste.