Chocolate Espresso Banana Bread: A Delightful Twist on a Classic Favorite

Ingredients

Dry Ingredients

• 1 ¾ cups (220 g) all‑purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp fine sea salt

Wet Ingredients

• ½ cup (115 g) unsalted butter, melted
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk
• 1 tbsp strong brewed espresso, cooled

Add‑Ins & Flavor Boosters

• 3 ripe bananas, mashed (about 1 ½ cups)
• ½ cup (90 g) dark chocolate chips
• 1 tsp pure vanilla extract

Instructions

Bringing It All Together

1. Combine Wet and Dry. Gently fold the dry mixture into the wet batter using a rubber spatula. Stop stirring as soon as you no longer see flour streaks; the batter should be slightly lumpy. This gentle incorporation keeps the crumb tender.
2. Incorporate Chocolate Chips. Sprinkle the dark chocolate chips over the batter and fold them in evenly. The chips will melt slightly during baking, creating pockets of gooey chocolate.
3. Transfer to Pan. Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
4. Bake. Place the pan in the center of the preheated oven. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The top should be a deep, glossy brown.
5. Cool. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling. Cooling sets the crumb and prevents the loaf from falling apart when sliced.