Banana Espresso Chocolate Chip Bread

Banana Espresso Chocolate Chip bread exploding with chocolate chips and a touch of delicious coffee flavor. This is your answer to a scrumptious breakfast on the go! Every morning my husband rushes off to work without grabbing anything for breakfast. I usually throw a granola bar or a banana at him as he is rushing out the door. When I walked into the kitchen the other day and saw a brown speckled bunch of bananas sitting on the counter, I knew that I would be making banana bread when I got home from work. I love baking bread when it is cold outside, the incredible smell fills my house and makes it warm and cozy. I promise that this bread will become your go to banana bread recipe! Once the bread has cooled completely tightly wrap in plastic wrap-I swear this bread only gets better as the days go by. The flavors mingle together and it stays incredibly moist.

Banana Espresso Chocolate Chip Bread

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Ingredients:

  • 1 1/2 cups mashed, very ripe bananas (about 4)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup whole milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg; set aside.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
  4. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula. Bake in preheated oven for 55-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool in pan 10 minutes, then transfer to wire rack and cool completely before serving, at least 1 hour.

Source: Adapted from Baked: New Frontiers in Baking

26 Responses to “Banana Espresso Chocolate Chip Bread”

  1. #
    1
    Junia @ Mis Pensamientos — February 9, 2011 @ 8:06 am

    oh my goodness!!!!!! i can’t wait to try making this!!

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    2
    Stephanie @ okie dokie artichokie — February 9, 2011 @ 8:11 am

    Mmm…chocolate chips with espresso? It’s a natural duo! Love it!

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    3
    Lindsay @Eat, Knit, Grow — February 9, 2011 @ 8:13 am

    This looks so amazing. It’s my three favorite things (coffee, banana, and chocolate) all baked into one big loaf of deliciousness! I definitely need to try this!

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    4
    happywhennothungry — February 9, 2011 @ 9:06 am

    This looks delicious! Love the flavor combo of the banana and espresso too! Yum!

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    5
    briarrose — February 9, 2011 @ 12:05 pm

    Yum…..now this a bread that would get my energy flowing. ;) Is it wrong that I immediately wondered how it would do as French toast…..or maybe Nutella stuffed French toast? ;)

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    6
    Georgia @ The Comfort of Cooking — February 9, 2011 @ 2:18 pm

    Christina, this bread looks so warm and flavorful and I bet the flavor combo of banana and espresso tastes just amazing! Thank you for sharing this lovely bread.

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    7
    The Food Hound — February 9, 2011 @ 2:31 pm

    Wait a minute… I recognize this… this is the batter that made the BEST MUFFINS EVER!! Whee! Now I have baking instructions to make it in loaf form when I don’t feel like scrubbing all the annoying crevices in muffin tins!!

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    Tracy — February 9, 2011 @ 7:04 pm

    LOVE the espresso in here – I’ve never thought to add that in my banana bread before! Yum!

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    — February 9, 2011 @ 8:15 pm

    Bannana, espresso, and chunks of great chocolate goodness….. This looks fantastic!

  11. #
    10
    sheila @ Elements — February 9, 2011 @ 11:32 pm

    Yum!!! I need to look for some of that espresso powder so I can try this. :)

  12. #
    11
    muppy — February 10, 2011 @ 12:02 am

    Oh my goodness this sounds delicious, what a great idea with the coffee and chocolate.

  13. #
    12
    Sara — February 10, 2011 @ 12:15 am

    I love banana bread but have never thought of adding espresso to it. I’ll have to give this a try!

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    Lucie — February 10, 2011 @ 12:45 pm

    I love all the chocolate in there! Breads that get better with time are my favorite.

  15. #
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    Heavenly Housewife — February 10, 2011 @ 1:39 pm

    Oh wow, this looks so good. I’d love to have a slice of this and a hot cocoa after coming back home from the cold, delicious!!!
    *kisses* HH

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    15
    lena — February 12, 2011 @ 10:15 am

    wow, bananas, chocolate and coffee, sure this is addictive as well!

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    16
    Livin' in the Kitchen — February 12, 2011 @ 4:49 pm

    Espresso? Sign me up! My brothers never eat breakfast, I should make something. Maybe then, they’ll have time to grab it and eat. Unlike me, they don’t do their hair or anything in the morning. They just get up and hop on the bus.
    Jess : )

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    17
    Ava — April 8, 2011 @ 12:35 pm

    Instead of espresso powder could I substitute it for instant coffee? I have lots of recipes that call for the espresso powder but I’ve never bought it because it’s so expensive and nobody here drinks it!! My mom keeps some coffee here though so could I use that instead?

    Also do you think I could send this as a gift through the mail to someone without it going bad? It looks like it would make a nice gift. :)

    • Christina replied: — April 9th, 2011 @ 10:32 pm

      I buy my espresso powder from Williams Sonoma and only using it for baking. Instant espresso powder has a bolder flavor than regular instant coffee. However, you can substitute instant dark roasted coffee powder in equal quantities. Instant coffee usually has a harsher taste than instant espresso and can make baked goods taste sour if too much is used.
      I think that this bread would be perfect as a gift. It keeps for about 5 days. Just wrap it really tightly in saran wrap. When you put it in the box, you can wrap it in bubble wrap and stuff newspaper around it so it doesn’t get banged up.

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    Lisa — April 30, 2011 @ 8:57 pm

    We love this bread and have successfully made it as muffins as well. I have a cheaper instant espresso powder and typically double it to achieve a stronger coffee flavor. Thanks so much for a great recipe! On a side note, I want to try this with coconut oil instead of butter. I know this will change the taste but will let you know if it changes the consistency. That said, if I make it for guests or as a special treat, I will definitely stick with butter as the original recipe states!

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    Nicole — August 13, 2011 @ 12:06 am

    This was the best banana bread I have ever had. So moist and light and perfect! Ah THANK YOU FOR THE RECIPE!!!! Ps.. I doubled the esppresso and added walnuts. mmmm

    • Christina replied: — August 17th, 2011 @ 11:12 pm

      Nicole,
      Thanks so much for letting me know how the bread turned out for you! This is one of my favorite banana bread recipes. I will have to try doubling the espresso and adding walnuts next time. Sounds delicious! :)

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