Description
This rich and moist Chocolate Mocha Banana Bread combines the natural sweetness of ripe bananas with the deep flavors of chocolate and espresso. Topped with chocolate chips for an extra indulgent touch, this loaf is perfect for breakfast, snack, or dessert lovers who appreciate a caffeinated twist to classic banana bread.
Ingredients
Scale
Banana Bread Batter
- 3 medium bananas, mashed
- ½ cup butter, melted
- ¾ cup light brown sugar, packed
- 2 tsp espresso powder
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup dark cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup chocolate chips
- ½ cup espresso chips
Topping
- ¼ cup chocolate chips
Additional
- Pam baking spray (or any non-stick baking spray)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 loaf pan with Pam baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat together the mashed bananas, melted butter, brown sugar, and espresso powder until well combined and smooth.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the pure vanilla extract until the mixture is uniform.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, dark cocoa powder, baking soda, baking powder, and kosher salt until evenly mixed.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, beating slowly until just combined.
- Fold in Chips: Gently fold in 1 cup of chocolate chips and ½ cup of espresso chips into the batter for pockets of rich chocolate and coffee flavor.
- Transfer to Pan: Pour the batter evenly into the prepared loaf pan, spreading it out smoothly.
- Add Topping: Sprinkle the remaining ¼ cup chocolate chips evenly over the top of the batter for a chocolatey crust.
- Bake: Bake in the preheated oven for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove from the oven and allow the bread to cool completely in the pan on a wire rack. This helps set the texture and makes it easier to slice.
- Serve: Once cool, remove the banana bread from the pan, slice, and enjoy it as a delicious treat with coffee or tea.
Notes
- Make sure bananas are very ripe for best sweetness and moisture.
- Check loaf at 50 minutes; oven times may vary.
- Espresso powder enhances coffee flavor without adding liquid.
- Use a toothpick test to avoid overbaking and keep the bread moist.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
