Banana Espresso Chocolate Chip Bread

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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.

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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

Instructions

Preheat the oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
In a medium bowl, stir together the bananas, sugars, butter, milk, and egg; set aside.
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.
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.

Author: Laura