Description
Indulge in this decadent fusion of rich cocoa and robust espresso. This moist, dense quick bread elevates classic banana bread into a sophisticated treat. Crafted with ripe bananas and a touch of sour cream, it offers a tender, hearty crumb that is perfect for breakfast or dessert. The deep coffee notes balance the natural sweetness of the fruit, creating a cafe-style experience right in your home kitchen.
Ingredients
3 ripe bananas, mashed
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
3/4 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the mashed bananas, sour cream, vegetable oil, and eggs until smooth.
Stir in both the granulated and brown sugars.
Sift the flour, cocoa powder, espresso powder, baking soda, and salt directly into the wet ingredients.
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For a deeper flavor, let the bread rest overnight before serving. Ensure your bananas are very ripe, with plenty of brown spots, for the best sweetness and moisture.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: Modern American