This moist chocolate espresso banana bread is a tasty treat you’ll love! The rich chocolate and a hint of espresso blend perfectly with sweet bananas for a delightful bite.
Honestly, it’ll have your kitchen smelling amazing! I like to slice mine warm and slather a bit of butter—it’s the best way to enjoy it! 🍌🍫
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for natural sweetness and moisture. If you don’t have bananas, you might substitute unsweetened applesauce, but the flavor will differ.
Espresso Powder: Instant espresso powder gives wonderful coffee flavor. If you can’t find it, try instant coffee granules, but use a little less since it can be stronger.
Butter: I prefer using unsalted butter for better control over the salt. If you want a dairy-free option, coconut oil or a vegan butter can work nicely.
Sour Cream or Greek Yogurt: Both add moisture. If you’re looking for a lighter option, you can use plain yogurt or even buttermilk. You could also use a dairy-free yogurt.
Chocolate Chips: Semi-sweet is classic, but you could try dark, milk, or even white chocolate chips for a twist. For a healthier version, use dark chocolate or skip them entirely!
How Do I Ensure My Banana Bread is Moist?
A key to achieving that moist texture is using ripe bananas and not overmixing your batter. Overmixing can lead to tough bread, while gentle folding keeps it soft. Follow these steps:
- Make sure your bananas are very ripe for best moisture.
- When mixing wet and dry ingredients, stop as soon as you see no flour. It’s okay if there are lumps!
- Let the bread cool in the pan for a bit before transferring it to a wire rack. This helps maintain moisture.
And remember, every oven is different. Keep an eye on it as it bakes! Enjoy your baking! 🍞
How to Make Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large ripe bananas, mashed (about 1 cup)
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- ¼ cup sour cream or Greek yogurt
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This delicious moist chocolate espresso banana bread will take you about 15 minutes to prepare, and it will need around 60-70 minutes to bake. After that, let it cool for about 15 minutes in the pan before transferring it to a wire rack. So, in total, you’re looking at about 1 hour and 30 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure your bread bakes evenly. Grease and flour a 9×5 inch loaf pan, or if you prefer, you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step is important as it makes sure all your dry ingredients are well combined. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a separate large bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Mix these together until smooth and well combined. It’s okay if there are a few lumps from the bananas!
4. Add Eggs and Flavor:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the sour cream (or Greek yogurt), instant espresso powder, and vanilla extract. Keep mixing until you have a smooth mixture.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Use a spatula to gently fold them together until just combined. Be careful not to overmix this; a few lumps are okay!
6. Add Chocolate Chips:
If you’d like some extra indulgence, fold in the chocolate chips at this point. They add a lovely texture and flavor.
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
8. Baking Time:
Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter!).
9. Cooling:
Once baked, remove it from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. This cooling time will help the flavors develop and make slicing easier.
10. Slice and Serve:
Once completely cool, slice your moist chocolate espresso banana bread. Serve it up and enjoy it with a nice cup of coffee or tea—perfect for breakfast or a sweet snack!
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just thaw them first, drain any excess liquid, and mash them well before adding to the batter. They may make your bread even moister!
What If I Don’t Have Espresso Powder?
No worries! You can substitute with instant coffee granules. Just use about half the amount to avoid overpowering the flavor. Alternatively, you could skip it entirely, but you’ll miss out on that delicious coffee kick!
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Other Mix-Ins?
Certainly! Feel free to add nuts like walnuts or pecans, or dried fruits such as raisins or cranberries. Just make sure to adjust the amount of chocolate chips if using these extras to keep the balance right!
