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Best Dark Chocolate Espresso Banana Bread Recipe

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4 from 85 reviews

A rich and moist banana bread infused with deep espresso flavor and studded with intense dark chocolate chunks, perfect for coffee and chocolate lovers looking for a delightful homemade treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices)

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 3 mashed overripe bananas
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 shots espresso (or 1/4 cup strongly brewed coffee)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Add-ins

  • Two 3.2 oz dark chocolate bars (Ghirardelli Intense 86% recommended)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch (23×13 cm) loaf pan with parchment paper and set aside.
  2. Brown the Butter: In a saucepan over medium-low heat, melt the butter, stirring occasionally, until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool for 10 minutes. This adds a rich depth of flavor to your bread.
  3. Combine Wet Ingredients: Whisk the brown sugar into the cooled browned butter until smooth. Stir in the mashed bananas, egg, espresso, and vanilla extract until fully combined and the mixture is lump-free.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture with a spatula, folding gently to avoid overmixing which can make the bread dense.
  5. Add the Chocolate: Roughly chop the dark chocolate bars. Fold most of the chopped chocolate into the batter gently, saving a few chunks to sprinkle on top for a decorative and tasty finish.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chunks on top. Bake for 55-65 minutes, checking at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  7. Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.

Notes

  • Using overripe bananas ensures maximum sweetness and moisture.
  • Browned butter adds a nutty flavor but can be omitted if short on time.
  • Espresso can be substituted with strongly brewed coffee if preferred.
  • Feel free to add nuts or dried fruit along with the chocolate for variation.
  • Ensure not to overmix batter to keep the bread tender and light.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/best-dark-chocolate-espresso-banana-bread-recipe/