There’s something about waking up to the smell of chocolate and espresso swirling through the air that makes mornings feel a little more manageable. This Chocolate Espresso Banana Bread isn’t just another loaf; it’s a quiet invitation to slow down and enjoy a few peaceful minutes before the day rushes in. I remember the first time I made it—I was juggling a half-packed bag, a buzzing phone, and this loaf in the oven. The timer went off while I was halfway through a frantic email, and I had to remind myself to just pause and focus on pulling the bread out. That slightly imperfect moment made the whole experience feel real, like a little victory amid the chaos.
When you slice into this bread, you’ll notice the way the chocolate chips soften just enough to create little pockets of molten richness, while the espresso powder adds a subtle depth that wakes up the banana’s natural sweetness. It’s satisfying in a way that’s both indulgent and comforting.
Why You’ll Love It
- This bread balances bold espresso flavor with sweet banana and chocolate—so it’s never too heavy or too sweet.
- It’s rich and moist, but also easy to slice and share, making it great for breakfast or an afternoon pick-me-up.
- It’s simple—and that’s kind of the point. No complicated steps or fancy tools required.
- The espresso flavor sneaks in quietly, so it’s approachable even if you’re not a coffee fanatic.
If you’re worried about the espresso overpowering the bread, it really doesn’t—it just adds a nuanced background note that complements the chocolate and banana perfectly.
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Chocolate Espresso Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A rich and moist banana bread infused with espresso and studded with chocolate chips, perfect for a flavorful breakfast or an indulgent snack.
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (25 grams) unsweetened cocoa powder
1 tablespoon instant espresso powder
1/2 cup (115 grams) unsalted butter, melted
3/4 cup (150 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup (60 ml) sour cream
3/4 cup (130 grams) semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cocoa powder, and instant espresso powder until well combined.
In a large bowl, whisk the melted butter and granulated sugar until smooth and combined.
Add the eggs one at a time to the butter and sugar mixture, whisking well after each addition.
Stir in the vanilla extract, mashed bananas, and sour cream until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: I usually pull out a loaf pan with a snug fit so the bread gets those nice edges without drying out. When serving, I like it slightly warm with a pat of butter or a smear of cream cheese. Sometimes I’ll toss in walnuts or swap the semi-sweet chips for dark chocolate, but I haven’t tested those tweaks thoroughly—just something to try if you feel adventurous. A pinch of cinnamon could work too, though I haven’t committed to that version yet.
FAQ
Can I use brewed espresso instead of instant powder? I haven’t tried it myself, but it could add moisture that might change the texture a bit.
How ripe should the bananas be? The riper, the better—somewhere between heavily spotted and almost too mushy is perfect.
Will it freeze well? Yes, wrap tightly and freeze for up to three months. Thaw at room temp before slicing.
There’s something quietly satisfying about a loaf like this—so go ahead, bake it, slice it, and savor those little moments where a simple bite can make your morning feel a bit more like your own.