This chocolate espresso banana bread is one of those rare breakfasts that feels like a small celebration before the day really begins. It’s got that cozy, just-out-of-the-oven warmth, with a hint of coffee that wakes you up gently without the need for a separate cup. It’s the kind of loaf you slice thick, sometimes impatiently before it’s completely cool, with chocolate chips still soft and a little gooey.

One morning last week, I pulled this bread from the oven and, in my usual hurry, nearly dropped the pan because my phone buzzed with a message I was trying to read. The smell of espresso and cocoa filled the kitchen, pulling me back to that moment. I couldn’t resist cutting a piece right then, the chocolate melting over the banana’s sweetness, and the espresso giving it a subtle, grown-up edge. It was messy, a little sticky from the warm crumbs, and perfectly imperfect.

Why You’ll Love It:

The espresso adds a deep, rich flavor without overpowering the natural sweetness of the bananas.
Chocolate chips give every bite a melty surprise—because who wants banana bread without chocolate?
It’s moist and tender, but don’t expect it to be as light as your typical loaf; the cocoa and espresso make it a bit denser, which is kind of the point.
Great for breakfast or an afternoon pick-me-up, especially when paired with your favorite cup of coffee.

If you’re worried about the espresso being too strong, it’s subtle enough that you might not even notice it right away. Just a little something extra in the background.

Chocolate Espresso Banana Bread

Print Recipe

A rich and moist banana bread infused with espresso and studded with chocolate chips, perfect for a coffee lover’s breakfast or snack.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 10 slices

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream
1 cup semisweet chocolate chips

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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, salt, cocoa powder, and instant espresso powder until well combined.
In a large bowl, mix the melted 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 vanilla extract, mashed bananas, and sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring 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 for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just 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 to cool completely before slicing and serving.

Kitchen Notes: Using a standard loaf pan works fine here—no fancy equipment needed. I like to serve this bread slightly warmed, maybe with a smear of butter or a drizzle of honey. Sometimes, I toss in walnuts for a bit of crunch, but I haven’t tested it with other nuts yet. If you’re feeling adventurous, a sprinkle of cinnamon could add a nice touch, though I usually keep it simple to let the espresso shine. Also, if you want a more intense chocolate hit, swapping in dark chocolate chips might do the trick.

FAQ:

Q: Can I make this bread ahead of time?
A: Definitely. It stores well at room temperature for a few days, or you can freeze slices for later.

Q: Will the espresso flavor be too strong?
A: It’s subtle and balanced by the bananas and chocolate. If you prefer less coffee taste, you could reduce the espresso powder slightly.

Q: Can I use regular coffee instead of espresso powder?
A: Instant espresso powder is best for flavor and texture; coffee might make the batter too wet or bitter.

Give this loaf a try next time you want something more than just plain banana bread. It’s a little indulgent, a little comforting, and worth every slightly messy bite.