There’s something about the way chocolate and coffee come together that just feels right on those slow, quiet mornings. I remember the last time I made this chocolate espresso banana bread — the kitchen was filled with the warm aroma of coffee mingling with sweet bananas and melted chocolate. I wasn’t really paying attention to the time, just the moment, and when the loaf came out of the oven, it was almost too tempting to slice right away. I had to wait, though, letting it cool just enough so the chocolate chips didn’t melt away completely, but still soft and luscious. Somewhere between the first warm bite and the second, I realized how deeply comforting this bread is — like a gentle hug you didn’t know you needed.
Why You’ll Love It
- The espresso adds a subtle depth that coffee lovers will appreciate, but it’s not overpowering — more like a quiet hint in the background.
- It’s rich and moist, thanks to the bananas and sour cream, but not overly dense, so every bite feels indulgent without weighing you down.
- The chocolate chips provide little pockets of gooey sweetness, making it great for both breakfast and an afternoon pick-me-up.
- It’s simple — and that’s kind of the point. No complicated steps, just a straightforward loaf with a little twist.
Even if you’re not usually into coffee-flavored treats, this banana bread might surprise you. The espresso doesn’t dominate, but it elevates the whole experience in a way that feels both cozy and a bit sophisticated.
Print
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 coffee lovers and chocolate enthusiasts.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
3 ripe bananas, mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
1/4 cup strong brewed coffee, cooled
1/2 cup sour cream
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
In a large bowl, mix the melted unsalted butter and granulated sugar until smooth.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the mashed ripe bananas and vanilla extract until fully incorporated.
Dissolve the instant espresso powder in the cooled brewed coffee, then add this mixture to the wet ingredients and mix well.
Add the sour cream to the wet ingredients and stir until combined.
Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes:
You’ll only need a standard loaf pan and some patience while it bakes, which is where you can sneak a cup of coffee or tea for yourself. This bread pairs wonderfully with a smear of butter or a drizzle of honey, depending on your mood. If you’re feeling adventurous, I’ve tried adding a handful of chopped walnuts or hazelnuts for some crunch, though I’m not sure it’s necessary — the texture is pretty perfect as is. Sometimes I swap the strong brewed coffee for just a bit more espresso powder dissolved in water and it works fine, but I haven’t tested every variation.
FAQ
Q: Can I use regular brewed coffee instead of espresso powder?
A: Yes, just make sure it’s strong and cooled before adding. The espresso powder just gives a more concentrated flavor.
Q: How ripe should the bananas be?
A: I usually wait until they’re somewhere between very spotted and overly soft — that’s when they’re sweetest and perfect for banana bread.
Q: Can I freeze leftovers?
A: Absolutely. Wrap tightly and freeze for up to three months. Thaw overnight at room temperature for best texture.
Give this chocolate espresso banana bread a try next time you want a little quiet indulgence. It’s exactly the kind of treat that makes your kitchen smell amazing and your day a little sweeter.