This moist banana bread is a delightful mix of chocolate and coffee flavors, packed with ripe bananas for sweetness. It’s the perfect treat for breakfast or dessert!
Honestly, it’s hard to resist the smell wafting through the kitchen while it bakes. I love having a slice with my morning coffee or as an afternoon pick-me-up. Yum!
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! Brown spots mean sweetness. If you don’t have ripe ones, you can microwave unripe bananas on a plate for about 30 seconds until soft.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you’re out, you can use Dutch-processed cocoa, but skip the baking soda, as it won’t react the same way.
Instant Espresso Powder: This adds a rich coffee flavor that complements the chocolate. To substitute, use brewed strong coffee; reduce the liquid in the recipe slightly to maintain consistency.
Sour Cream or Greek Yogurt: Both add moisture. You can substitute with buttermilk or even apple sauce for a lower-fat option.
Chocolate Chips: Use semisweet for balance, but you can swap in dark chocolate or even white chocolate if you prefer something sweeter!
How Do I Blend Wet and Dry Ingredients without Overmixing?
Mixing your batter carefully is key for nice, soft banana bread. After combining the wet and dry ingredients, use a folding method. Gently scoop from the bottom up and turn the bowl while folding. Stop when you see no dry flour, but some lumps are okay!
- Mix until just combined, avoiding vigorous stirring.
- Folding keeps air in the batter for a light texture.
- Monitor your mixing time to keep the bread tender.
By following these steps, you’re sure to have a delicious loaf of moist chocolate espresso banana bread that’s perfect for sharing (or enjoying all by yourself!). Happy baking!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup semisweet chocolate chips
How Much Time Will You Need?
You’ll spend about 20 minutes preparing this delicious banana bread, plus 60-70 minutes baking time. After that, give it some time to cool before slicing. All in all, you can enjoy a slice in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps combine them evenly and adds some air for a lighter bread. Set it aside for now.
3. Mix the Wet Ingredients:
Next, take a large bowl and whisk together the mashed bananas, granulated sugar, brown sugar, eggs, melted butter, instant espresso powder, and vanilla extract until everything is well combined. You want it to be nice and creamy!
4. Add the Sour Cream:
Stir in the sour cream or Greek yogurt until the mixture is smooth. This adds moisture and richness to your bread.
5. Combine Wet and Dry Ingredients:
Carefully add the dry ingredient mixture to the wet mixture. Gently fold everything together until just combined. Take care not to overmix, as this can make the bread dense.
6. Add Chocolate Chips:
Now, fold in the chocolate chips, making sure they’re evenly distributed throughout the batter. This will add delicious pockets of melted chocolate in every slice!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the surface with a spatula.
8. Bake:
Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Start checking around the 60-minute mark by inserting a toothpick into the center. If it comes out with a few moist crumbs, it’s done!
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely before slicing. Patience will pay off, as the flavors will settle beautifully!
Enjoy your moist, rich chocolate espresso banana bread alongside a warm cup of coffee or tea. It’s a delightful way to treat yourself or share with friends!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Bananas?
While ripe bananas are best for sweetness and moisture, you can use smaller or even overripe bananas. If you only have unripe bananas, consider microwaving them for about 30 seconds to soften them. Just remember, the riper the banana, the better the flavor!
What Can I Substitute for Sour Cream or Greek Yogurt?
You can easily substitute sour cream or Greek yogurt with buttermilk or unsweetened applesauce for a lighter option. Just replace it in equal amounts, and your banana bread will still be moist!
How Should I Store Leftovers?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it by wrapping it tightly in plastic wrap and then in aluminum foil; it will keep well for about 2-3 months. Thaw overnight in the fridge before enjoying!
Can I Add Nuts to the Recipe?
Absolutely! If you love nuts, feel free to fold in about ½ to 1 cup of chopped walnuts or pecans with the chocolate chips for a delightful crunch. Enjoy the extra texture!
