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Chocolate Espresso Banana Bread

Irresistible Chocolate Espresso Banana Bread for Sweet Cravings

This Chocolate Espresso Banana Bread combines ripe bananas, rich chocolate, and a hint of espresso for a delectable treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1¾ cups All-Purpose Flour substitute with a gluten-free blend for a gluten-free version
  • ⅓ cup Unsweetened Cocoa Powder ensure it’s unsweetened for the best results
  • 1 teaspoon Baking Soda acts as a leavening agent
  • ½ teaspoon Kosher Salt feel free to use regular salt
  • 1 tablespoon Espresso Powder intensifies chocolate flavor
  • ½ cup Olive Oil keeps the bread moist; melted coconut oil is an alternative
  • ½ cup Brown Sugar adds moisture and caramel flavor
  • ½ cup Granulated Sugar provides sweetness
  • 2 large Eggs binds the mixture
  • 1 teaspoon Vanilla Extract enhances overall flavor
  • ½ cup Sour Cream adds moisture; Greek yogurt is a substitute
  • 1 cup Mashed Ripe Bananas the riper, the better!
  • 1 cup Dark and Semi-Sweet Chocolate Chips use dairy-free chips for a vegan option
  • 1 medium Banana Slices optional for garnish before baking
  • 1 tablespoon Granulated Sugar optional for bruleeing banana slices

Equipment

  • Loaf Pan
  • Mixing bowl
  • Stand Mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 loaf pan.
  2. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In a stand mixer, combine olive oil, brown sugar, and granulated sugar; beat until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and sour cream, mixing until combined. Fold in mashed bananas.
  6. Gradually add dry ingredients to wet mixture, mixing until just combined.
  7. Toss chocolate chips with a small amount of flour and fold them into the batter.
  8. Pour the batter into the prepared loaf pan, reserving some chocolate chips for the top.
  9. Bake for 55 to 65 minutes, checking for doneness with a toothpick.
  10. Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 8mg

Notes

Use very ripe bananas for the best flavor and moisture. Avoid overmixing to keep the bread light and fluffy.

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