Description
A decadent twist on classic banana bread featuring rich cocoa, deep espresso notes, and melty chocolate chips. This moist loaf combines the earthy sweetness of ripe bananas with the bold flavors of coffee and chocolate for an irresistible treat.
Ingredients
Scale
- Dry Ingredients
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder
- Wet Ingredients
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas, mashed
- Add Ins
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi-sweet chocolate chips + a few extra for the top
- 1 tablespoon all purpose flour for dusting chocolate chips
- Optional Topping
- ¼ banana (2 long thin slices)
- 1 teaspoon granulated sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Thoroughly grease a loaf pan and gather all your ingredients before starting. This preparation ensures a smooth baking process and prevents you from forgetting any critical components.
- Mix Dry Ingredients: In a medium bowl, whisk together all the dry ingredients (flour, cocoa powder, baking soda, salt, and espresso powder) until well combined. Set this mixture aside while you work on the wet ingredients.
- Combine Oil and Sugars: In a medium-sized bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the olive oil with both brown and granulated sugars just until smooth. The mixture should be well incorporated but not overmixed.
- Add Eggs and Flavorings: Add the eggs one at a time, scraping down the sides of the bowl after each addition. Mix each egg just until incorporated to avoid over-mixing. Then add the vanilla extract and sour cream, mixing until fully incorporated into the batter.
- Incorporate Bananas: Mash the ripe bananas until smooth and fold them into the wet mixture. The bananas will add moisture and natural sweetness to the bread.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients just until almost fully incorporated. It’s acceptable to have a few flour streaks remaining in the batter at this point, as overmixing can lead to a tough texture.
- Add Chocolate Chips: Set aside a handful of chocolate chips for the top of the loaf. Lightly coat the remaining chocolate chips with the tablespoon of flour (this helps prevent them from sinking), shake off any excess flour, and fold them into the batter.
- Fill Pan and Add Toppings: Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top. If using the optional banana topping, place the 2 thin slices lengthwise over the batter and press down slightly.
- Bake: Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The exact time may vary depending on your oven.
- Optional Brûlée Topping: If desired, sprinkle the teaspoon of granulated sugar over the banana slices and use a kitchen torch to caramelize until the sugar melts and becomes slightly crisp. The sugar will turn a dark brown to almost black color on the banana slices.
- Cool and Serve: Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely to room temperature. This cooling period is essential for the bread to set properly. Once cooled, slice and enjoy!
Notes
- For the richest chocolate flavor, use high-quality cocoa powder and chocolate chips.
- The espresso powder doesn’t make the bread taste like coffee but enhances the chocolate flavor.
- Very ripe bananas with brown spots work best as they provide more natural sweetness and banana flavor.
- The olive oil can be substituted with vegetable oil or melted butter if preferred.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well for up to 3 months; wrap tightly in plastic wrap and then foil before freezing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 42mg