This delicious banana bread is packed with rich chocolate and a hint of espresso. It’s super moist and makes for a perfect snack or breakfast treat.
Every bite feels like a cozy hug, especially when it’s warm! I love slicing it up and enjoying it with a cup of coffee. Trust me, it’s a match made in heaven!
Key Ingredients & Substitutions
Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. If you don’t have ripe bananas, you can place unripe ones in a paper bag for a day or two. Frozen bananas work well too—just thaw and mash!
Cocoa Powder: Unsweetened cocoa powder is crucial for that rich chocolate flavor. If you’re out, you can use Dutch-processed cocoa for a smoother taste, but avoid sweetened cocoa mixes as they can alter the overall sweetness.
Espresso Powder: This adds a nice depth, but if you don’t have it, instant coffee granules can work as a substitute. Just use the same amount and mix it in with the dry ingredients.
Vegetable Oil: While vegetable oil keeps the bread moist, you can also use melted coconut oil for a tropical twist. Applesauce is another option if you want to reduce the fat slightly.
Sour Cream or Greek Yogurt: This adds moisture and richness. If you’re looking for a dairy-free option, use a dairy-free yogurt. You can also substitute with buttermilk or even a little milk with vinegar added for acidity.
How Do You Get the Perfectly Moist Banana Bread?
The secret to moist banana bread lies in two main techniques: using ripe bananas and not overmixing the batter. Ripe bananas add natural sweetness and moisture, which is key for a tender loaf. When mixing, gently combine wet and dry ingredients; overmixing can lead to a dense texture.
- Ensure bananas are well-mashed and smooth for even distribution.
- Mix the dry ingredients into the wet just until combined. A few lumps are okay!
- Don’t skip the resting time after baking—this helps improve the texture.
Enjoy every slice, especially when it’s still warm from the oven!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp instant espresso powder
Wet Ingredients:
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
Add-Ins:
- 1 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow the banana bread to cool in the pan for about 15 minutes, then let it cool completely on a wire rack. The total time estimated is around 1 hour and 30 minutes, but your waiting might be the hardest part!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper to ensure easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder until everything is well combined. This will help distribute the ingredients evenly in the batter.
3. Combine Wet Ingredients:
In a large bowl, mix the mashed bananas, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until the mixture is smooth and well combined. The bananas should be nice and mushy for the best flavor!
4. Combine Dry and Wet Ingredients:
Gently stir the dry ingredients into the wet mixture. Mix just until combined—don’t overmix, as this can make the bread tough. You want to keep it tender and moist!
5. Add Sour Cream and Chocolate Chips:
Fold in the sour cream (or Greek yogurt) and the chocolate chips if you’re using them. These add-ins will make your banana bread extra luscious and chocolatey.
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula to spread it out evenly.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done!
8. Cool:
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps the texture set beautifully.
9. Serve and Enjoy:
Once cooled, slice the banana bread and enjoy! It’s delicious warm or at room temperature, especially paired with your favorite cup of coffee.
This recipe delights with a wonderful balance of flavors, creating a perfect moist and tender loaf that will have everyone asking for seconds!
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Overripe Bananas?
Absolutely! Overripe bananas are ideal for this recipe as they provide more natural sweetness and moisture. Just make sure they are soft and easily mashable for the best texture in your bread!
What If I Don’t Have Espresso Powder?
No worries! You can substitute with an equal amount of instant coffee granules. This will give you a similar depth of flavor. Just mix it in with the dry ingredients for the best results.
Can I Freeze This Banana Bread?
Yes, you can! Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge or bring it to room temperature before slicing!
How Can I Adjust the Sweetness?
If you prefer a less sweet banana bread, you can reduce the sugar by ¼ cup. Keep in mind that this may alter the texture slightly, but it should still turn out delicious!
