Banana Espresso Chocolate Chip Bread
This Banana Espresso Chocolate Chip Bread combines ripe bananas, rich espresso powder, and semisweet chocolate chips for a moist, flavorful loaf perfect for breakfast or dessert.
Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients, particularly the chocolate chips and espresso powder, are certified gluten-free.