Chocolate Espresso Banana Bread
Rich chocolate espresso banana bread studded with dark and semi sweet chocolate chips.
Ingredients
Ingredients
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon espresso powder
- 1/2 cup olive oil
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup sour cream
- 1 cup very ripe bananas mashed
- 1/2 cup dark chocolate chips plus extra for topping
- 1/2 cup semi sweet chocolate chips plus extra for topping
- 1 tablespoon all purpose flour for dusting chocolate chips
- 1/4 banana cut into 2 long thin slices
- 1 teaspoon granulated sugar for sprinkling on banana slices
Instructions
- Preheat the oven to 350°F. Grease a standard 9x5 inch loaf pan and, if desired, line it with a parchment sling.
- In a medium bowl whisk together 1 cup flour, cocoa powder, baking soda, salt, and espresso powder until well combined; set aside.
- In a large bowl using an electric hand mixer, or in a stand mixer fitted with the paddle, mix the olive oil, brown sugar, and 1/2 cup granulated sugar until smooth and glossy.
- Add the eggs one at a time, mixing after each until fully incorporated and scraping down the sides of the bowl as needed.
- Add the vanilla bean paste and sour cream, then mix until the batter is smooth and well combined.
- In a separate small bowl mash the ripe bananas, then fold the mashed bananas into the wet mixture until just combined.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula just until almost combined; a few light streaks of flour remaining is fine.
- Reserve a small handful of the dark and semi sweet chocolate chips for the top. Toss the remaining chocolate chips with 1 tablespoon flour, shake off any excess flour, then fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips evenly over the surface.
- Arrange the 2 thin banana slices lengthwise on top of the batter and press them down gently, then sprinkle the banana slices with 1 teaspoon granulated sugar.
- Bake at 350°F for 55 to 65 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for 20 minutes, then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
- Do not overmix the batter after adding the dry ingredients or the bread can turn dense instead of tender.
- If the top begins to brown too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
- The flavor deepens by the next day, so this banana bread is excellent for make ahead baking.
- Do not overmix the batter after adding the dry ingredients or the bread can turn dense instead of tender.
- If the top begins to brown too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
- The flavor deepens by the next day, so this banana bread is excellent for make ahead baking.