Chocolate Espresso Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
¼ cup cocoa powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon kosher salt
05 -
½ teaspoon espresso powder
→ Wet Ingredients
06 -
½ cup olive oil
07 -
½ cup brown sugar
08 -
½ cup granulated sugar
09 -
2 eggs, room temperature
10 -
1 teaspoon vanilla extract
11 -
½ cup sour cream
12 -
1 cup ripe bananas, mashed
→ Add-ins
13 -
½ cup dark chocolate chips, plus a few for topping
14 -
½ cup semi-sweet chocolate chips, plus a few for topping
15 -
1 tablespoon all-purpose flour, for dusting chocolate chips
→ Optional Topping
16 -
¼ banana, sliced lengthwise into 2 thin slices
17 -
1 teaspoon granulated sugar
# Instructions:
01 -
Preheat the oven to 350°F, grease a loaf pan, and gather all ingredients. In a medium bowl, whisk together all the dry ingredients and set aside.
02 -
In a medium bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, mix the olive oil, brown sugar, and granulated sugar just until smooth. Add the eggs one at a time, scraping down the sides of the bowl after each addition, and mix each until incorporated. Add the vanilla extract and sour cream, then mix until combined. Mash the bananas and fold them into the mixture.
03 -
Fold the dry ingredients into the wet mixture just until almost fully incorporated. It's okay if there are a few flour streaks. Reserve a handful of chocolate chips for topping. Dredge the remaining chocolate chips in the tablespoon of flour, shake off the excess, and fold them into the batter.
04 -
Pour the batter into the greased loaf pan. Sprinkle the reserved chocolate chips over the top. Optionally, place the 2 thin slices of banana lengthwise over the top of the batter and press down slightly.
05 -
Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs. Remove from the oven and allow the bread to cool for 20 minutes. Then, transfer it out of the pan to cool completely at room temperature.
06 -
Sprinkle the remaining teaspoon of granulated sugar over the banana slices and brulee with a kitchen torch until the sugar is melted and crisp. Note: The sugar will turn dark brown or black on the banana slices.
07 -
Slice, serve, and enjoy!