This moist chocolate espresso banana bread is a treat like no other! With ripe bananas and a splash of espresso, it’s rich and delicious, perfect for any chocolate lover.
Honestly, I can’t resist sneaking a slice for breakfast! It makes the mornings feel special. Just mix, bake, and enjoy a warm, cozy slice whenever you need a pick-me-up!
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for moisture and sweetness. The browner, the better! If you don’t have bananas, unsweetened applesauce can work in a pinch.
Cocoa Powder: Unsweetened cocoa gives the bread a rich chocolate flavor. You can use Dutch-processed cocoa if you prefer a milder flavor, but avoid sweetened cocoa.
Espresso Powder: This adds a depth of flavor. If you don’t have espresso powder, instant coffee can be a great substitute. Just make sure it’s finely ground!
Oils: I like using vegetable oil for tenderness, but melted coconut oil or melted butter are great alternatives, too.
How Do You Ensure Your Banana Bread Stays Moist?
The key to moist banana bread is not to overmix your batter once you combine wet and dry ingredients. Here’s how to keep that moisture:
- Mix the dry ingredients separately to avoid lumps before combining.
- When mixing the wet and dry ingredients, stir just until you see no flour. It’s okay if there are some small lumps!
- Baking time is crucial. Check for doneness at the 60-minute mark to avoid drying it out.
Letting the bread cool in the pan for 10 minutes before transferring it allows it to set without losing moisture. Enjoy your baking!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
- 1/4 cup hot water
- 1 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This delightful banana bread takes about 15 minutes of prep time and will bake for 60-70 minutes. After baking, let it cool for an additional 10 minutes in the pan before transferring it to a wire rack. Altogether, you can have a delicious loaf ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with a bit of oil or butter, or line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to aerate the mixture and evenly distribute the leavening agents. Set this bowl aside for later!
3. Preparing the Espresso:
Dissolve the instant espresso powder in the hot water, stirring until fully mixed. Allow this mixture to cool slightly so it doesn’t cook the eggs later.
4. Making the Banana Mixture:
In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, and vegetable oil. Use a fork or a whisk to mix it all until the mixture is smooth and well combined.
5. Adding Eggs and Vanilla:
Add the eggs one at a time to the banana mixture, beating well after each addition. Stir in the vanilla extract to add more flavor.
6. Combining Espresso with Wet Ingredients:
Now, pour the cooled espresso mixture into the wet ingredients. Mix everything together until it’s well combined.
7. Mixing Dry and Wet Ingredients:
Gradually add the dry ingredients to the banana mixture. Gently stir just until you see no more flour. Be careful not to overmix! A few lumps are okay.
8. Folding in Chocolate Chips:
If you’re using chocolate chips, gently fold them into the batter now. This adds delicious pockets of chocolate in every bite!
9. Preparing for Baking:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula.
10. Baking:
Bake in your preheated oven for about 60-70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs, it’s ready!
11. Cooling:
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. After that, gently transfer it to a wire rack to cool completely.
12. Serving:
Once cool, slice your banana bread and enjoy! You can serve it plain, with a smear of butter, or even a light dusting of powdered sugar.
Enjoy this rich, moist chocolate espresso banana bread with a warm cup of coffee or tea for a delightful snack or breakfast treat!
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 in the fridge or microwave, then mash them up. Keep in mind that they may be a bit more watery, so you might need to reduce any added liquid slightly.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate it for up to a week. For longer storage, consider freezing it—just slice it first for easy access later!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, or use a 1-to-1 gluten-free flour like Bob’s Red Mill. The texture might vary slightly, but it should still be delicious!
What Should I Do If My Banana Bread is Too Dense?
If your banana bread turns out dense, it may be due to overmixing or using too many bananas. To avoid this, mix the batter just until combined and measure your bananas accurately. If it happens again, consider adding slightly less flour or lifting any extra moisture from the bananas.
