Description
A delightful twist on classic banana bread combining ripe bananas with chocolate and espresso for a moist, flavorful loaf.
Ingredients
Scale
- 3 pieces ripe bananas
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (can be substituted with gluten-free flour)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1 teaspoon instant espresso powder (adjust based on taste preference)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or spray.
- Mash the ripe bananas in a bowl until smooth, leaving some small chunks.
- In another bowl, combine melted butter and sugar, mixing until fully blended.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Fold mashed bananas into the butter and sugar mixture.
- In a separate bowl, mix flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in chocolate chips until evenly distributed.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store bread in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg