This Moist Chocolate Espresso Banana Bread is a delightful treat that combines the richness of chocolate with a hint of coffee flavor. It’s super soft and perfect for breakfast or dessert!
Honestly, what’s not to love about chocolate and bananas together? I can’t resist a warm slice with a cup of coffee. It makes my mornings feel extra special! ☕🍌
I appreciate how easy this recipe is. Just mash the bananas and mix everything together! It’s a joy to bake, and I love sharing it with friends. They always ask for the recipe! 🥰
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential for moisture and sweetness. If you don’t have ripe bananas, you can speed up the process by placing them in a paper bag for a day. If bananas are not an option, you could use unsweetened applesauce as a substitute.
Espresso Powder: This ingredient adds depth to the chocolate flavor. If you can’t find espresso powder, instant coffee granules work too. Just remember to adjust the quantity to avoid being too strong!
Sour Cream/Greek Yogurt: Both add creaminess and moisture. I prefer Greek yogurt for added protein. If you need a dairy-free option, you can use a non-dairy yogurt or even almond milk with a bit of vinegar to create a similar effect.
Chocolate Chips: Semi-sweet is great, but if you want a less sweet bread, dark chocolate chips are a fantastic alternative. You can also use white chocolate for a different twist!
How Do I Ensure My Banana Bread is Moist and Not Overmixed?
Mixing banana bread batter can be tricky! The key to a moist banana bread is to mix the ingredients just enough. Here’s how to do it correctly:
- Always mash your bananas well, so they blend smoothly into the batter.
- Combine wet and dry ingredients separately first, then gently fold them together. Stop mixing as soon as there are no visible dry spots.
- Adding in chocolate chips and sour cream should be the last step. Gently fold to avoid overmixing, which can make the bread dense.
By following these tips, you’ll be on your way to baking a deliciously moist chocolate espresso banana bread!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream or Greek yogurt
- Extras:
- 3/4 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delicious banana bread will take about 15 minutes to prepare and 60-70 minutes to bake. Don’t forget to let it cool for about 10 minutes before slicing. All in all, you’re looking at about 1 hour and 25 minutes from start to enjoy delicious banana bread!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder. This helps to evenly distribute the leavening agents and flavors in your banana bread.
3. Combine the Wet Ingredients:
In a large bowl, whisk the melted butter and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition until fully combined. Then stir in the vanilla extract and mashed bananas until everything is mixed together nicely.
4. Combine Wet and Dry Ingredients:
Now it’s time to blend everything together! Gently add the dry ingredient mixture to the wet ingredients. Stir just until everything is incorporated. Be careful not to overmix; it’s okay if there are a few small lumps!
5. Add the Creaminess:
Carefully fold in the sour cream (or Greek yogurt) and chocolate chips. This will make your bread extra moist and tasty!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for even baking.
7. Bake Away:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check your bread by inserting a toothpick in the center; it should come out with a few moist crumbs on it, not completely wet batter.
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Serve and Enjoy:
Slice your delicious Moist Chocolate Espresso Banana Bread and serve it warm or at room temperature. It pairs wonderfully with a cup of coffee or a glass of milk—enjoy every bite!
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Overripe Bananas?
Absolutely! In fact, overripe bananas are perfect for this recipe as they are sweeter and mash more easily, contributing to the bread’s moisture and flavor.
Can I Substitute the Butter with Oil?
Yes, you can substitute the unsalted butter with an equal amount of vegetable oil or melted coconut oil. This will still result in a moist bread, though butter can provide a richer flavor.
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, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy!
What If I Don’t Have Instant Espresso Powder?
If you don’t have instant espresso powder on hand, you can opt for instant coffee granules as a substitute. Just use the same amount, but be aware that the coffee flavor might be a bit milder than espresso.
