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Chocolate Espresso Banana Bread

Chocolate espresso banana bread with a deeply dark, fudgy interior and an espresso-glazed crust. Melted chocolate chips pool slightly on top for a classic chocolate banana bread look with a coffee finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash until smooth for a fudgy loaf texture.
Wet ingredients
  • 0.5 cup unsalted butter Melt and cool slightly before mixing.
  • 0.75 cup brown sugar Use packed brown sugar for deeper flavor.
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp instant espresso powder Dissolve in hot water before adding.
  • 1 tbsp hot water Used only to dissolve espresso powder.
Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.3333 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Chocolate
  • 1 cup dark chocolate chips Divide: fold most into batter and sprinkle the rest on top.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan.
Mix the banana base
  1. Mash the bananas and whisk in the melted butter, brown sugar, eggs, vanilla, and the dissolved instant espresso powder until smooth.
Combine dry and wet
  1. Sift the all-purpose flour, unsweetened cocoa powder, baking soda, and salt together, then fold into the banana mixture until just combined.
Add chocolate and bake
  1. Fold in 3/4 cup of the dark chocolate chips, pour the batter into the loaf pan, and scatter the remaining chips on top.
  2. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (visual cue: the top should look set and slightly glossy).
Cool and slice
  1. Cool in the pan for 15 minutes, then turn out and slice only once fully cooled.

Notes

For the most fudgy crumb, avoid overmixing after the dry ingredients are added—stop when no streaks remain. Store at room temperature wrapped tightly for up to 3 days or refrigerate for up to 5 days. Freeze slices in an airtight container for up to 2 months and thaw overnight in the fridge. For a lower-sugar option, use a reduced-sugar brown sugar substitute in the same amount.