This moist chocolate espresso banana bread is a tasty treat that blends rich chocolate with a lovely coffee flavor. It’s perfect for breakfast or a sweet snack!
Honestly, the smell while it bakes is amazing! I can’t help but sneak a slice while it’s still warm. Pairing it with a cup of coffee just makes sense—pure joy! ☕🍌
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend. I’ve tried it, and it works just fine!
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you don’t have cocoa powder, you can use carob powder as a substitute, but it will give a different taste.
Instant Espresso Powder: This ingredient boosts the chocolate flavor wonderfully. If you can’t find espresso powder, you can use instant coffee or even strong brewed coffee, but it may change the texture slightly.
Unsalted Butter: While I love using unsalted butter for control over saltiness, you can also use coconut oil for a dairy-free version. It adds a slight tropical twist!
Sour Cream/Greek Yogurt: This adds moisture and richness. If you’re looking for a lighter option, try using applesauce or even a non-dairy yogurt!
How Do You Achieve the Perfect Banana Bread Texture?
Getting the right texture in banana bread is essential for that moist and fluffy outcome. Here are some tips:
- Use overripe bananas for the sweetest flavor and best moisture. The more brown spots, the better!
- Be gentle with mixing. When you combine dry and wet ingredients, mix just until you no longer see flour. Overmixing can make the bread dense.
- Don’t skip the sour cream or yogurt. It adds moisture that keeps the bread soft. If you want it super moist, you can even add a bit of milk or a splash more sour cream.
- Cool the bread in the pan for a bit. This helps it set and makes it easier to slice without crumbling.
Moist Chocolate Espresso Banana Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp instant espresso powder
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream or Greek yogurt
- 1 cup chocolate chips (optional)
How Much Time Will You Need?
This delicious banana bread will take about 15 minutes to prepare, plus approximately 60-70 minutes of baking time. Then, let it cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. You’re looking at about 1 hour and 40 minutes in total before you can enjoy it warm!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or cooking spray, or you can line it with parchment paper to make it easier to remove the bread later.
2. Combine Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, and instant espresso powder. This ensures no lumps and blends the ingredients well. Set this bowl aside for a moment!
3. Mix the Wet Ingredients:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until everything is combined. It should look smooth and creamy.
4. Add the Eggs and Vanilla:
Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until it’s fully incorporated.
5. Incorporate Bananas and Sour Cream:
Add the mashed bananas and sour cream to the mix, stirring until everything is smooth and combined.
6. Combine Wet and Dry Ingredients:
Carefully fold the dry ingredient mixture into the wet ingredients using a spatula. Mix just until you no longer see any flour—it’s okay if the batter is a little lumpy! Overmixing can lead to dense bread.
7. Chocolate Chips Time:
If you’re using chocolate chips, gently fold them into the batter now. They add delightful bursts of chocolate!
8. Bake It:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Cool Down:
Once baked, let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. This helps it firm up and makes cutting easier.
10. Enjoy:
Slice a piece of your delicious banana bread and enjoy it plain, or add a bit of butter or Nutella for an extra treat! Happy baking!
FAQ about 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, but keep in mind that it may result in a denser texture. If you prefer a lighter crumb, try using half whole wheat and half all-purpose flour.
How Do I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Omit the Espresso Powder?
Absolutely! If you’re not a fan of coffee flavor, you can omit the espresso powder completely. Just know that it enhances the chocolate flavor, so you might want to add a little more cocoa for a richer chocolate taste.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, you can use plain Greek yogurt or buttermilk as a substitute. Both options will maintain the moisture and add a nice tangy flavor to the bread!
