This moist chocolate espresso banana bread is a tasty treat that combines sweet bananas with rich chocolate and a hint of coffee. It’s perfect for breakfast, snacks, or dessert!
I love how this bread makes my kitchen smell amazing while baking! Plus, it’s a great way to use up overripe bananas. Trust me, you’ll want to have a slice (or two) with your morning coffee! ☕🍌
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your banana bread. If you need a gluten-free option, consider using a 1-to-1 gluten-free flour substitute, which works well in most recipes.
Cocoa Powder: Unsweetened cocoa gives the bread its chocolatey flavor. If you want a sweeter taste, you can use Dutch-processed cocoa, but keep in mind it will change the bread’s crumb a bit.
Espresso Powder: This gives the bread a boost of flavor. If you don’t have espresso powdered, you can substitute with instant coffee granules. Just use the same amount for a similar flavor profile.
Bananas: Ripe bananas are best for sweetness and moisture. If you’re short on bananas, try using applesauce; about 1/2 cup can work in a pinch, though the flavor will change slightly.
Butter: Unsalted butter is preferred for better control of the salt balance. You can use vegetable oil or melted coconut oil if you want a dairy-free version.
Sour Cream/Greek Yogurt: This ingredient keeps the bread moist. If you need a non-dairy option, try using dairy-free yogurt or even a nut butter for added flavor.
How Do I Ensure My Banana Bread Turns Out Moist?
To achieve super moist banana bread, keep these tips in mind:
- Use very ripe bananas; they should have lots of brown spots. The riper, the sweeter!
- Don’t overmix your batter. Mixing too much can make the bread dense instead of light and fluffy.
- Check doneness with a toothpick. If it comes out with moist crumbs (not wet batter), your bread is ready. Be careful not to overbake!
- Let the bread cool in the pan before transferring it to a wire rack. It continues to steam and stay moist while cooling.
If you follow these steps, your chocolate espresso banana bread will turn out delicious every time!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons instant espresso powder
Wet Ingredients:
- 3 large ripe bananas, mashed (about 1 ½ cups)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
Optional Add-Ins:
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 55-65 minutes for baking. Once baked, let it cool for about 10 minutes in the pan, then allow it to cool completely on a wire rack. So overall, you’re looking at just over an hour and a half of time to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). While it’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder. Make sure everything is evenly combined, then set this bowl aside.
3. Combine the Wet Ingredients:
In a large mixing bowl, mash the bananas until smooth. Then, mix in the granulated sugar, brown sugar, and melted butter. Stir until the mixture is nice and smooth. It’s okay if there are a few banana lumps; that adds to the flavor!
4. Add Eggs and Flavor:
Now, beat in the eggs one at a time. After that, add the vanilla extract and sour cream (or yogurt). Stir everything together until it’s really well combined.
5. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet banana mix. Gently mix until no dry flour remains—remember, don’t overmix; a few lumps are perfectly fine!
6. Add Chocolate Chips:
If you’re feeling indulgent, fold in the chocolate chips. They add extra sweetness and chocolatey goodness to every bite!
7. Pour and Smooth:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top for nice baking.
8. Bake:
Pop the loaf pan into the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, you’re good to go!
9. Cool:
Once it’s baked, let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.
Now you can enjoy your scrumptious, moist chocolate espresso banana bread with a cup of coffee or tea. Happy baking!
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture might be denser. You can also consider using half whole wheat and half all-purpose flour to maintain some lightness while adding fiber.
What Can I Substitute for Espresso Powder?
If you don’t have espresso powder, you can substitute it with an equal amount of instant coffee granules. This will still give your banana bread a nice coffee flavor without altering the baking process.
How Should I Store Leftover Banana Bread?
To store leftover banana bread, wrap it tightly in plastic wrap or foil and place it in an airtight container. You can keep it at room temperature for up to 3 days, or refrigerate it for a longer shelf life. For even longer storage, slice and freeze it for up to 3 months!
Can I Add Nuts to This Recipe?
Absolutely! Chopped walnuts or pecans would be a delicious addition. Just fold in about ½ to 1 cup of your preferred nuts along with the chocolate chips for an extra crunch!
