Description
This chocolate banana bread is moist, rich, and perfect for using up ripe bananas.
Ingredients
Scale
- 3 ripe bananas
- 1 tablespoon espresso powder
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for added texture.
- To the mashed bananas, add melted butter, sugar, eggs, vanilla extract, and espresso powder. Stir until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Fold in chocolate chips for an extra indulgent touch.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
- Make sure the bananas are very ripe for the best flavor.
- This bread can be stored at room temperature for a few days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg