Chocolate Espresso Banana Bread with Deep Mocha Flavor

Why You’ll Love This Recipe

Chocolate Espresso Banana Bread is a bold twist on a classic favorite, combining the natural sweetness of ripe bananas with rich chocolate and a subtle coffee kick. The espresso does not overpower the bread; instead, it deepens the chocolate flavor and adds complexity, making this loaf feel more refined and indulgent.

I developed this recipe when I wanted a banana bread that felt less ordinary and more grown-up. The result is a moist, tender crumb with intense chocolate notes and a gentle espresso finish. I tested this recipe using brewed espresso as well as espresso powder, and both worked beautifully depending on what was available. This banana bread is perfect for breakfast, an afternoon snack, or even dessert. It slices cleanly, stays moist for days, and fills the kitchen with an irresistible aroma while baking.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Flour provides the structure for the loaf while keeping the texture soft and sliceable.

Unsweetened cocoa powder
Cocoa powder delivers the deep chocolate base that pairs perfectly with espresso and banana.

Baking soda
Baking soda helps the bread rise and balances the acidity from the bananas and cocoa.

Salt
Salt sharpens the flavors and enhances both the chocolate and coffee notes.

Ripe bananas
Bananas add natural sweetness, moisture, and structure. The riper they are, the better the flavor.

Granulated sugar
Sugar sweetens the bread and helps create a tender crumb.

Brown sugar
Brown sugar adds moisture and a subtle caramel depth that complements the espresso.

Eggs
Eggs bind the ingredients together and contribute to a stable, soft texture.

Vegetable oil or melted butter
Either option works well. Oil keeps the bread extra moist, while butter adds richness.

Espresso or strong brewed coffee
Espresso intensifies the chocolate flavor and creates the signature mocha profile.

Vanilla extract
Vanilla rounds out the flavors and softens the bitterness of cocoa and coffee.

Chocolate chips
Chocolate chips melt into the loaf, adding bursts of richness throughout each slice.

Directions

Preheat your oven to 175°C and grease a loaf pan, lining it with parchment paper if desired. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.

In a large bowl, mash the ripe bananas until mostly smooth. Add the granulated sugar and brown sugar, mixing until well combined. Stir in the eggs, followed by the oil or melted butter, espresso, and vanilla extract. Mix until the batter looks smooth and glossy.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the bread dense. Fold in the chocolate chips evenly.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes one standard loaf, yielding approximately 10 slices.
Preparation time is about 15 minutes, baking time is 60 minutes, and cooling time is 30 minutes.

Storage/reheating

Store the banana bread wrapped tightly at room temperature for up to two days or refrigerate for up to five days. For a warm slice, reheat briefly in the microwave or allow it to come to room temperature naturally.

Variations and Customizations

Chocolate Espresso Banana Bread is easy to adapt to your taste. For a stronger coffee flavor, increase the espresso slightly or add a small amount of espresso powder to the dry ingredients. If you prefer a milder version, reduce the espresso and let the banana flavor shine.

You can add chopped walnuts or pecans for texture, or swirl in a spoonful of chocolate spread before baking for an extra indulgent touch. This recipe also works well with dark chocolate chunks instead of chips for a more intense chocolate experience.

For a lighter option, replace part of the oil with yogurt or sour cream. This maintains moisture while slightly reducing richness. Each variation keeps the loaf moist and flavorful while offering a new twist.

Nutrition and Dietary Info

This banana bread is a rich, energy-dense bake. It can be adapted using dairy-free chocolate and plant-based milk alternatives if needed. Portion control is recommended due to its richness.

Expert Tips & Customizations

Banana ripeness
Use heavily spotted bananas for the best sweetness and aroma.

Espresso balance
Do not overdo the coffee, as it should enhance, not dominate.

Moist texture
Cover loosely with foil if the top browns too quickly during baking.

FAQs

Can I use instant coffee instead of espresso?

Yes, dissolve it fully in hot water before adding.

Does this taste strongly like coffee?

No, it mainly enhances the chocolate flavor.

Can I freeze banana bread?

Yes, wrap slices tightly and freeze for up to two months.

How do I keep it from drying out?

Store it well wrapped and avoid overbaking.

Can I make this gluten-free?

Yes, use a reliable gluten-free flour blend.

What chocolate works best?

Semi-sweet or dark chocolate is ideal.

Can I reduce the sugar?

Slightly, but it may affect texture.

Can I use butter instead of oil?

Yes, both options work well.

Why is my bread dense?

Overmixing the batter is usually the cause.

Is this suitable for breakfast?

Yes, it pairs perfectly with coffee or milk.

Conclusion

Chocolate Espresso Banana Bread is a rich, flavorful upgrade to traditional banana bread. With its moist crumb, deep chocolate notes, and subtle espresso finish, it feels both comforting and sophisticated. This recipe is dependable, adaptable, and ideal for anyone who enjoys classic bakes with a modern twist.

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