Get Your Daily Caffeine Fix with Chocolate Espresso Banana Bread

Banana bread is a classic comfort food that has been a staple in households around the world for generations. Sweet Bean has experimented with the classic banana bread and add our beloved espresso into the mix. It’s a delicious treat that can be enjoyed any time of the day, whether as a breakfast, snack, or dessert. If you're looking to elevate the flavors of this classic recipe and add a touch of sophistication to it, try making our chocolate espresso banana bread.

This delectable recipe combines the sweetness of ripe bananas with the bold flavors of chocolate and espresso. The result is a moist and succulent bread that is perfect for those who love the combination of sweet and bitter flavors. This bread is the perfect treat for those who want to indulge in rich flavors that will tantalize their taste buds.

The end result is a bread that is rich, moist, and packed with flavor. The combination of chocolate and espresso adds depth and richness to the banana bread, making it a perfect treat for those who love bold flavors. The aroma of the bread as it bakes in the oven is irresistible, and once you take a bite, you'll be transported to a world of pure indulgence.

Chocolate espresso banana bread is a delicious twist on a classic treat that will leave you feeling satisfied and wanting more. So, the next time you're in the mood for something sweet, try making this delectable bread. Your taste buds will thank you!

Chocolate Espresso Banana Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Ingredients

• 1 cup all-purpose flour

• ¼ cup cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• ½ tsp espresso powder

• ½ cup olive oil

• ½ cup brown sugar

• ½ cup granulated sugar

• 2 eggs room temp

• 1 teaspoon vanilla extract

• ½ cup sour cream

• 1 cup ripe bananas mashed

Instructions

1. Preheat the oven to 350°F, grease a loaf pan and gather all ingredients.

2. In a medium bowl whisk all the dry ingredients together and set aside

3. In a medium sized bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the oil and both sugars just until smooth.

4. Add the eggs one at a time, scraping down the sides of the bowl after each addition and mix each one just until incorporated.

5. Add the vanilla and sour cream then mix until incorporated.

6. Mash the bananas and fold in

7. Fold the dry ingredients into the wet just until almost fully incorporated.

8. Set aside a handful of chocolate chips for sprinkling over the top of the batter. Dredge remaining chocolate chips in flour, shake off the excess flour and fold them into the batter. Do not over mix.

9. Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top.

10. Place the 2 thin slices of banana lengthwise over the top of the batter and press down slightly.

11. Bake at 350° for 45-55 minutes or just until a toothpick comes out clean or with only a few crumbs. Remove from oven.

12. Sprinkle the remaining 1 teaspoon of granulated sugar over the top of the banana slices and brulée with a kitchen torch until sugar is melted and slightly crisp. The sugar will turn a dark brown almost black color on top of the banana slices.

13. Allow the bread to cool for 20 minutes before transferring out of the pan to cool the rest of the way to room temp. Slice, serve and enjoy!

NUTRITION: Yield 12 slices or 1 loaf| Calories: 316kcal| Carbohydrates: 38g| Protein: 4g| Fat: 17g| Saturated Fat: 7g| Polyunsaturated Fat: 1g| Monounsaturated Fat: 8g| Trans Fat: 1g| Cholesterol: 33mg| Sodium: 219mg| Potassium: 212mg| Fiber: 2g| Sugar: 24g| Vitamin A: 112IU| Vitamin C: 1mg| Calcium: 55mg| Iron: 2mg