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Chocolate Espresso Banana Bread

Decadent Chocolate Espresso Banana Bread for Sweet Cravings

Indulge in this Chocolate Espresso Banana Bread, a delightful fusion of rich chocolate and ripe bananas, perfect for satisfying sweet cravings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • ¾ cup Cocoa Powder using higher quality cocoa can enhance taste
  • 1 teaspoon Baking Soda make sure it’s fresh for best results
  • ½ teaspoon Kosher Salt balances sweetness and enhances flavors
  • 1 tablespoon Espresso Powder instant coffee can be used if needed
  • ½ cup Olive Oil can replace with melted coconut oil
  • ¾ cup Brown Sugar light or dark can be used interchangeably
  • ½ cup Granulated Sugar reduce for a less sweet option
  • 2 large Eggs can substitute with flax eggs for a vegan option
  • 1 teaspoon Vanilla Extract pure extract is recommended
  • ½ cup Sour Cream swap for Greek yogurt if desired
  • 1 ½ cups Ripe Bananas well-mashed for even distribution
  • 1 cup Dark Chocolate Chips semi-sweet or milk chocolate chips are great alternatives
Optional Garnish
  • 1 medium Banana Slices for decoration on top of the bread
  • 1 tablespoon Granulated Sugar for bruleeing the banana slices

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • spatula
  • Stand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In another bowl, mix olive oil, brown sugar, and granulated sugar until creamy. Add eggs, vanilla extract, and sour cream, then fold in mashed bananas.
  4. Gradually incorporate dry ingredients, mixing until just combined. Avoid overmixing.
  5. Toss chocolate chips in a tablespoon of flour, fold into batter, and pour into the loaf pan.
  6. Garnish with banana slices and sprinkle granulated sugar on top.
  7. Bake for 55-65 minutes, checking for doneness at 55 minutes with a toothpick.
  8. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, use high-quality cocoa powder and overripe bananas. Store leftovers wrapped at room temperature for up to 3 days or in the fridge for up to 5 days.

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