Made with ripe bananas, espresso powder, semisweet chocolate chips, brown sugar, and butter—your new favorite banana bread twist.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s what happened. I had this sad-looking bunch of bananas on my counter—you know, the ones that look like they gave up on life but are actually gold in disguise? I wasn’t planning to bake. Honestly, I was planning to order takeout and rewatch The Office for the fourth time. But something about those bananas said, “Hey, do something!” I had espresso powder from a half-hearted tiramisu phase and an open bag of chocolate chips (because there’s always an open bag, right?). And I thought… why not? The result? A cozy, slightly fancy, ridiculously good Banana Espresso Chocolate Chip Bread that’s now on permanent rotation.
My husband ate a slice and raised his eyebrows like he’d just seen me do magic. I felt like a wizard. Or at least someone who didn’t waste bananas this time.
Why You’ll Love This Banana Espresso Chocolate Chip Bread Recipe?
Let’s be honest: banana bread is already the hero of using up leftovers. But add espresso and chocolate? That’s a loaf with mood. It’s got a rich, almost mocha vibe—sweet from the bananas, deep from the espresso, and just enough chocolate to feel indulgent but not like you’re eating cake for breakfast. Although… no judgment if you do. It smells like a cozy café and tastes like a warm hug from a barista who knows your order by heart.
Bonus? You don’t need fancy tools. One bowl, one spoon, one hour. Done.
Ingredient Notes:
I’ve made this bread a few different ways now (because once is never enough), and here’s what I’ve learned about the ingredients:
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Bananas: The browner, the better. If they’re leaking onto the counter? Perfect. That’s flavor, my friend.
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Espresso Powder: This isn’t just for a caffeine kick—it adds depth. Think of it like a background singer who makes the lead shine (aka chocolate).
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Butter: Melted and easy. No creaming. Just flavor and richness.
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White + Brown Sugar: Brown gives you that molasses warmth, white keeps things light. Together, they’re the dream team.
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Flour: Just regular all-purpose. Nothing fancy here.
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Chocolate Chips: I go with semisweet because it balances out the banana sweetness, but milk or dark would be fine too. You do you.
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Milk & Egg: Moisture, structure, and that classic tender crumb. It all works together.
How To Make Banana Espresso Chocolate Chip Bread?
You’ll have this memorized after the second bake. (Trust me, there will be a second bake.)
Step 1. Preheat and Prep
Turn your oven to 350°F. Grease and flour a 9×5-inch loaf pan. And yes, flouring matters—unless you like cursing while trying to get bread out of the pan. Been there.
Step 2. Mix the Wet Stuff
Grab a bowl. Mash your bananas—don’t be delicate, go to town. Stir in both sugars, the melted butter, milk, and egg. It’s gonna look a bit like banana soup. That’s exactly right.
Step 3. Mix the Dry Stuff
In another bowl (or the same one if you’re rebellious), whisk together the flour, espresso powder, baking soda, and salt.
Step 4. Combine It All
Make a well in the dry stuff, pour in the banana soup, and stir just until it looks like batter. Don’t overdo it. This isn’t CrossFit.
Step 5. Chocolate Time
Fold in the chocolate chips like you’re gently tucking them into bed. Cozy.
Step 6. Bake
Scrape that batter into your pan. Smooth it a bit on top—don’t obsess. Bake for 55–60 minutes. Toothpick test in the center should come out clean or with melted chocolate, not raw batter.
Step 7. Cool Down (or Not)
Let it cool in the pan for 10 minutes, then pop it out onto a rack. Technically, you’re supposed to wait an hour to slice. Technically. But if you cut a warm piece and slather it with butter… I won’t stop you. I’ll cheer you on.
Want To Save This Recipe?
Storage Options:
Wrap leftovers in foil or plastic wrap. Keep it on the counter for 2–3 days. Fridge? Maybe 5 days, but the texture changes a bit. Freezer? Oh yeah—wrap slices individually and stash them in a zip-top bag. Future You will thank Past You.
Variations and Substitutions:
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No espresso powder? Use instant coffee granules. Or skip it entirely for classic banana chocolate chip.
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Out of milk? I’ve used almond milk. Oat milk works too. It’s flexible.
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Want nuts? Toss in walnuts or pecans. Adds crunch and a little grown-up energy.
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Make it gluten-free? Use a 1:1 gluten-free flour blend with xanthan gum built in. Works like a charm.
What to Serve with Banana Espresso Chocolate Chip Bread?
Honestly? Almost anything. But if you need pairing ideas…
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Coffee: Because of course.
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Peanut Butter: Spread it on top for the ultimate breakfast situation.
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Vanilla Ice Cream: If you’ve got leftovers and you’re feeling fancy.
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Greek Yogurt + Honey: For the illusion of a healthy snack.
Frequently Asked Questions:
Can I make this without eggs?
Yep! Try a flax egg (1 tbsp flaxseed + 2.5 tbsp water) or even 1/4 cup applesauce.
Can I use frozen bananas?
Absolutely. Just thaw them first and drain off any excess liquid.
Why espresso powder?
Because it deepens the chocolate flavor in the most subtle way. You won’t taste coffee, you’ll taste cozy.
Okay, now it’s your turn. Bake it. Slice it. Eat it. Tell me how it went. Did you add nuts? Did your kitchen smell amazing? Did someone ask you for the recipe after one bite?
Can’t wait to hear what you think.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banana Espresso Chocolate Chip Bread
Ingredients
- 1½ cups mashed very ripe bananas (approximately 4 medium bananas)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup 1 stick unsalted butter, melted
- ¼ cup whole milk
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon instant espresso powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup 6 oz semisweet chocolate chips
- Additional butter or nonstick spray and flour for greasing the pan
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, ensuring all sides and corners are thoroughly coated to prevent sticking.
Mix the Wet Ingredients
- In a medium-sized mixing bowl, combine the mashed bananas, granulated sugar, light brown sugar, melted butter, milk, and egg. Stir until the mixture is smooth and the ingredients are fully incorporated.
Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, instant espresso powder, baking soda, and salt until evenly combined.
Incorporate the Mixtures
- Create a well in the center of the dry ingredients. Pour the banana mixture into the well and gently stir until just combined. Do not overmix, as this can affect the final texture of the bread.
Add the Chocolate Chips
- Fold in the semisweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean (melted chocolate is acceptable, but no raw batter).
Cool Before Serving
- Allow the bread to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely, for at least 1 hour, before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
