Chocolate Espresso Banana Bread

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

1 cup all purpose flour

¼ cup cocoa powder

1 tsp baking soda

½ tsp kosher salt

½ tsp espresso powder

½ cup olive oil

½ cup brown sugar

½ cup granulated sugar

2 eggs (room temp)

1 tsp vanilla extract

½ cup sour cream

1 cup ripe bananas (mashed)

½ cup dark chocolate chips + a few extra for the top

½ cup semi sweet chocolate chips + a few extra for the top

1 tbsp all purpose flour (for dusting chocolate chips)

¼ banana (2 long thin slices off of a banana)

1 tsp granulated sugar

Directions

Mixing the dry ingredients

Preheat the oven to 350°F, grease a loaf pan and gather all ingredients

In a medium bowl whisk all the dry ingredients together and set aside

Mixing the wet ingredients

In a medium sized bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the oil and both sugars just until smooth

Add the eggs one at a time, scraping down the sides of the bowl after each addition and mix each one just until incorporated

Add the vanilla and sour cream then mix until incorporated

Mash the bananas and fold in

Mixing the dry into the wet

Fold the dry ingredients into the wet just until almost fully incorporated. It's ok if there are a few flour streaks throughout

Set aside a handful of chocolate chips for sprinkling over the top of the batter. Dredge remaining chocolate chips in flour, shake off the excess flour and fold them into the batter.

Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top

Optional - Place the 2 thin slices of banana lengthwise over the top of the batter and press down slightly

Bake at 350° for 55-65 minutes or just until a toothpick comes out clean or with only a few crumbs. Remove from oven

Optional - Sprinkle the remaining 1 tsp of granulated sugar over the top of the banana slices and brulee with a kitchen torch until sugar is melted and slightly crisp. The sugar will turn a dark brown almost black color on top of the banana slices

Allow the bread to cool for 20 minutes before transferring out of the pan to cool the rest of the way to room temp. Slice, serve and enjoy!

Nutrition

• Calories: 316 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 33 mg
• Sodium: 219 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Total Sugars: 24 g
• Protein: 4 g