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Chocolate Chip-Espresso Banana Bread

By Cheri Liefeld
Created January 10, 2017
Jump start your morning with delicious slices of a chocolaty, espresso-packed banana bread.

Next time you have a few bananas lying around, you have to try this: Chocolate Chip-Espresso Banana Bread. It really is amazing. The instant espresso powder offsets the sweetness of the chocolate. This recipe is moist and a little decadent and pairs nicely with a warm cup of coffee. 

Banana bread is a comfort food that brings back memories of your mom or grandmother. It is a loaf of love! You only need a bowl and a wooden spoon to mix this up. Grab your bananas, instant espresso powder and chocolate chips. 

Mash up the bananas. I used a potato masher, and it worked like a charm.

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Add in the sugars, butter, vanilla and eggs. Beat until smooth.

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Stir the flour mixture into the banana mixture. Add in the chocolate chips and mix well.

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Pour into one large loaf pan or two small ones. I like baking two and sharing one with a friend.

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Bake until the top is brown and firm to the touch, about 40 minutes. Remove from the oven and let cool before slicing…if you can resist!

BEAUTY Espresso Banana Bread

Chocolate Chip-Espresso Banana Bread

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Ingredients

    • 1 1/2cups mashed very ripe bananas (3 to 4 bananas)
    • 1/2cup plus 1 tablespoon granulated sugar
    • 1/4cup packed brown sugar
    • 1/2cup butter, melted
    • 1teaspoon vanilla
    • 2eggs
    • 1 1/2cup Gold Medal™ all-purpose flour
    • 1teaspoon instant espresso powder
    • 1teaspoon baking soda
    • 2 1/2teaspoons baking powder
    • 1teaspoon salt
    • 1cup semisweet chocolate chips (6 oz)

Directions

  • 1Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
  • 2In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
  • 3Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.

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