This moist chocolate espresso banana bread is a delightful treat! The mix of ripe bananas, rich cocoa, and a hint of coffee makes it wonderfully tasty and perfect for any time of day.
Honestly, it’s hard to resist the smell while it’s baking. Whenever I make this, I can’t help but sneak slices before it’s fully cool. It’s just that good! 😋
I love enjoying a warm slice with my morning coffee. It’s like a hug in bread form! Plus, it’s super easy to whip up, making it a go-to recipe for me.
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread. If you’re gluten-free, a 1:1 baking mix can work as a substitute. Just be sure it contains xanthan gum for the right texture!
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you’re out, you can use carob powder, but it will change the taste slightly. I’ve found Dutch-processed cocoa adds a deeper flavor, but stick with natural cocoa for the classic taste.
Espresso Powder: This really enhances the chocolate flavor. If you don’t have it, instant coffee granules will do fine. Just make sure to dissolve them in a bit of hot water first for the best results. I sometimes skip it, and it still tastes delicious!
Bananas: Use very ripe bananas for the best sweetness and moisture. If you don’t have bananas, applesauce can substitute, but you might lose some banana flavor. I highly recommend ripe bananas for the original recipe impact!
Greek Yogurt or Sour Cream: Both add moisture. You can use plain yogurt or even buttermilk if you’re in a pinch. I prefer Greek yogurt for its thickness—it really helps with moisture!
How Do I Ensure My Banana Bread is Moist?
To keep your chocolate espresso banana bread moist, pay attention to mixing and baking times. Overmixing can make the bread dense, and overbaking can dry it out.
- Mix Carefully: Stir the dry ingredients into the wet just until everything is combined. A few lumps are okay!
- Baking Time: Start checking for doneness at the 60-minute mark. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool Properly: Let it cool in the pan for a bit to help with moisture retention, then transfer to a wire rack. This keeps the bottom from getting soggy.
Following these tips will give you a wonderfully moist and chocolatey banana bread that everyone will love!
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon espresso powder (or instant coffee granules)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (115g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 ½ cups)
- ½ cup Greek yogurt or sour cream
- ¾ cup (130g) chocolate chips (semi-sweet or dark)
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and about 60-70 minutes to bake. After baking, allow another 15 minutes for the bread to cool in the pan. Planning for a total of about 1 hour and 30 minutes will give you just enough time to enjoy the delightful smell that fills your kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While the oven is heating, grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder. This mixes the dry ingredients evenly, ensuring your bread is perfectly flavored.
3. Combine the Sugars and Butter:
In a large bowl, mix the granulated sugar, brown sugar, and melted butter until smooth. This helps create a nice, sweet base for your bread.
4. Add Eggs and Vanilla:
Beat the eggs in one at a time into the butter and sugar mixture. After that, stir in the vanilla extract until everything is well blended.
5. Mix in the Bananas and Yogurt:
Now, add the mashed bananas and Greek yogurt (or sour cream) to the mixture, stirring lightly until just combined. You don’t want to overmix at this stage.
6. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently until everything is just incorporated. A few lumps are okay—no need to overdo it!
7. Fold in the Chocolate Chips:
Gently fold the chocolate chips into the batter, ensuring they are evenly distributed for a chocolaty kick in every bite!
8. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth out the top with a spatula for even baking.
9. Bake:
Place the loaf pan in the oven and bake for 60-70 minutes. Start checking doneness at the 60-minute mark by inserting a toothpick into the center—if it comes out with a few moist crumbs, it’s ready!
10. Cool and Slice:
Once baked, let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This cooling time helps keep it moist!
Enjoy your moist chocolate espresso banana bread warm or at room temperature as a delightful snack or breakfast treat!
FAQ for Moist Chocolate Espresso Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw the frozen bananas completely before mashing them. You can thaw them overnight in the fridge or place them in a bowl of warm water for quicker results. Remember to drain any excess liquid after thawing.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, you can substitute it with sour cream or even buttermilk. Both options will keep the bread moist, though sour cream will add a slight tangy flavor!
How Do I Store Leftovers?
To store any leftover banana bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the fridge for about a week. For longer storage, slice and freeze it for up to 3 months!
Can I Add Nuts to This Recipe?
Yes! Feel free to add chopped walnuts or pecans for an extra crunch. A good amount is about ½ cup, but adjust according to your preference. Just fold them in with the chocolate chips to distribute them evenly throughout the batter.
