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Chocolate Espresso Banana Bread

Irresistibly Moist Chocolate Espresso Banana Bread Bliss

Indulge in this Chocolate Espresso Banana Bread, a delightful fusion of rich chocolate and coffee, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2-3 bananas Overripe Bananas Adds natural sweetness and moisture; aim for soft, spotty bananas for the best flavor.
  • 1/2 cup Melted Butter Contributes richness and helps keep the bread moist; can be substituted with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Sweetens the bread and creates a slight crust when baked; brown sugar can be used for a deeper flavor.
  • 2 large Eggs Provides structure and richness; use room temperature for better mixing.
  • 1 teaspoon Vanilla Extract Enhances flavors and rounds out sweetness.
  • 1/2 cup Espresso Adds depth with its rich coffee flavor; instant coffee granules dissolved in hot water can be used instead.
  • 1 teaspoon Baking Soda Leavens the bread, helping it rise and enhance texture.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 3/4 cups All-Purpose Flour Creates the structure of the bread; gluten-free flour can be used for a gluten-free version.
  • 1/2 cup Cocoa Powder Imparts chocolate flavor without excessive sweetness.
  • 1 cup Chocolate Chips Adds pockets of sweetness and texture; opt for semi-sweet or dark for a richer flavor.
  • 1/2 cup Chopped Nuts Optional; provides crunch and additional texture; walnuts or pecans are great choices.

Equipment

  • 9x5 inch loaf pan
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
  2. Mash 2 to 3 overripe bananas until smooth and mix with melted butter until creamy.
  3. Stir in granulated sugar until dissolved to create a glossy mixture.
  4. Add eggs one at a time, mixing well after each addition, followed by vanilla extract and cooled espresso.
  5. Sprinkle baking soda and salt over the banana mixture and fold in gently.
  6. Gradually add all-purpose flour and cocoa powder, folding until just combined.
  7. Fold in chocolate chips and chopped nuts, ensuring even distribution.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60–70 minutes, checking for doneness with a toothpick.
  10. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 12gIron: 1mg

Notes

For best results, use overripe bananas and avoid overmixing to maintain a moist texture. Store in plastic wrap for up to 3 days or freeze slices for longer enjoyment.

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