Chocolate Banana Espresso Loaf

Name: Chocolate Banana Espresso Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 1 teaspoon vanilla extract; 1 egg, beaten; 1 teaspoon baking soda; Pinch of salt; 3/4 cup sugar; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 cup chocolate chips; 1 tablespoon espresso powder

Highlighted under: Baking & Desserts

When I first combined chocolate, banana, and espresso, I didn't expect it to turn into a flavorful masterpiece. The rich layers of chocolate complemented the sweet, ripe bananas, while the espresso added a delightful kick that took it over the top. I love baking this loaf on lazy weekends when I have a bit more time to enjoy. Slicing into a warm piece, with the aroma enveloping the kitchen, is pure bliss. It’s the perfect treat that combines comfort and indulgence all in one.

Created by

Isla Turner

Last updated on 2026-01-14T00:43:12.756Z

I’ve always loved experimenting with different flavors in my baking. One day, the idea struck me to mix chocolate, banana, and espresso into a loaf. I was amazed by how well they worked together! Each bite is a delightful combination of flavors that keeps you guessing while being utterly delicious. I learned that by using overripe bananas, I get maximum sweetness and moisture in the loaf.

Another tip I found useful is letting the loaf cool in the pan for a bit before transferring it to a wire rack. This helps maintain its structure, making it easier to slice. Trust me, using this technique ensures that each slice comes out perfectly! Each moment spent enjoying this loaf is an absolute joy and a must-try for any chocolate lover.

        Why You’ll Love This Recipe
        Decadent chocolate flavor with a hint of coffee
Moist texture from ripe bananas
Easy to make and perfect for breakfast or dessert

      

Understanding the Ingredients

The star of this Chocolate Banana Espresso Loaf is undoubtedly the ripe bananas. Choosing bananas that are fully brown and soft ensures maximum sweetness and moisture, leading to a tender and flavorful loaf. If you're in a pinch and don’t have ripe bananas, you could speed up the ripening process by placing them in a brown paper bag with an apple or a ripe avocado for 24 hours.

Another crucial ingredient is the espresso powder, which intensifies the chocolate flavor without making the loaf taste overly coffee-like. You can substitute finely ground coffee for espresso powder, but it won't deliver the same depth of flavor. If you're sensitive to caffeine, you can find decaffeinated espresso powder in many grocery stores.

Perfecting Your Technique

When mixing the wet ingredients, it's important not to overmix. You want to combine everything just until the flour is incorporated; overmixing can result in a dense loaf. Look for small streaks of flour in the batter before folding in the chocolate chips. This technique helps achieve a soft and fluffy texture in the final product.

Once the batter is in the oven, resist the urge to open the door until at least the 45-minute mark. This will help maintain a consistent temperature, which is key to rising properly. If you notice that the edges are browning too fast, you can tent the top with aluminum foil to prevent burning while the inside continues to bake through.

Ingredients

For the Loaf

3 ripe bananas, mashed
1/3 cup melted butter
1 teaspoon vanilla extract
1 egg, beaten
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup chocolate chips
1 tablespoon espresso powder

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Wet Ingredients

In a large bowl, mix the mashed bananas with melted butter. Stir in the vanilla extract, beaten egg, and espresso powder until combined.

Combine Dry Ingredients

In another bowl, mix the baking soda, salt, sugar, all-purpose flour, and cocoa powder together.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes, and then transfer it to a wire rack. Slice and enjoy!

Pro Tips

For an extra shine, brush the top of the loaf with melted chocolate once cooled. This not only looks great but adds a richer chocolate flavor!

Storage and Make-Ahead Tips

This Chocolate Banana Espresso Loaf can be stored at room temperature for up to 3 days, wrapped in plastic wrap or kept in an airtight container. For longer storage, you can freeze the loaf. Slice it first for convenience or freeze it whole. Just make sure to wrap it tightly in plastic, then in aluminum foil for optimal freshness, which will keep for up to 2 months.

If you plan to serve this loaf for a brunch or special occasion, you can bake it a day in advance. Just make sure to let it cool completely before wrapping it. When ready to serve, warm individual slices in the microwave for about 15-20 seconds to revive that fresh-baked texture before enjoying.

Serving Suggestions and Variations

This loaf pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. You can also serve it with a drizzle of chocolate sauce or a light dusting of powdered sugar for visual appeal. If you’re feeling adventurous, consider adding chopped nuts, like walnuts or pecans, to the batter for extra crunch.

For a twist on flavors, try adding a teaspoon of cinnamon or a splash of almond extract to the wet ingredients. This will give the loaf a unique depth and round out the flavors beautifully. You can also experiment with different types of chocolate chips, such as dark or white chocolate, to tailor the loaf to your taste.

Questions About Recipes

→ Can I use frozen bananas?

Yes, frozen bananas work great! Just make sure to thaw and drain any excess water before using.

→ How do I store leftover loaf?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I substitute the sugar?

Absolutely! You can use brown sugar for added depth of flavor, or even a sugar substitute to reduce calories.

→ What if I don’t have espresso powder?

You can replace it with instant coffee or omit it entirely for a delicious banana and chocolate flavor.