This espresso banana bread brings together rich coffee flavor, naturally sweet ripe bananas, and melty chocolate chips in one moist, tender loaf. It’s perfect for breakfast, an afternoon snack, or whenever you want a bakery-style treat with a subtle coffee kick.

Why You’ll Love This Recipe

This recipe delivers a deep espresso flavor without overpowering the banana. The texture is soft and moist thanks to oil and perfectly measured bananas, while mini chocolate chips distribute evenly through the loaf. It’s easy to prepare, requires simple pantry ingredients, and fills your kitchen with an irresistible aroma as it bakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups mashed ripe bananas (345 grams, measured after mashing)
1/2 cup vegetable oil (115 milliliters, neutral-flavored such as canola)
2 large eggs (114 grams total)
1 tablespoon espresso powder (4 grams, leveled)
1 cup white granulated sugar (200 grams)
2 cups all-purpose flour (240 grams)
1 teaspoon vanilla extract (5 milliliters)
1 teaspoon baking soda (5 grams)
1 teaspoon baking powder (4 grams)
1/2 teaspoon salt (3 grams)
1/2 cup mini chocolate chips (120 grams)

Directions

Preheat the oven to 325°F (165°C). Lightly grease a 9 x 5 inch loaf pan or line it with parchment paper.

Mash the ripe bananas in a large mixing bowl until smooth. Lightly beat the eggs in a small bowl.

Add the mashed bananas, vegetable oil, beaten eggs, espresso powder, and sugar to a large bowl. Stir until fully combined and smooth.

Add the flour, vanilla extract, baking soda, baking powder, and salt. Stir gently with a spoon until just combined. Do not overmix, as this can make the bread dense.

Fold in the mini chocolate chips evenly throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then carefully remove the loaf and place it on a wire rack to cool completely before slicing.

Servings and timing

This recipe makes approximately 12 slices.

Preparation time is about 15 minutes. Baking time is 65 to 70 minutes, with an additional cooling time of at least 1 hour. Total time is approximately 1 hour and 20 minutes.

Variations

For a stronger coffee flavor, add an extra teaspoon of espresso powder.
For a nutty twist, fold in 1/2 cup chopped walnuts or almonds.
For a sweeter loaf, sprinkle a tablespoon of sugar on top before baking.
For a dairy-free version, ensure the chocolate chips are dairy-free.

Storage/Reheating

Store the banana bread at room temperature in an airtight container for up to 2 days. For longer storage, wrap slices tightly and refrigerate for up to 5 days.

To freeze, wrap individual slices or the whole loaf in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.

Reheat slices in the microwave for 10 to 15 seconds, or warm gently in a low oven.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, but the flavor will be milder and slightly more bitter compared to espresso powder.

How ripe should the bananas be?

They should be very ripe with brown spots on the peel for the best sweetness and flavor.

Can I replace oil with butter?

Yes, use the same amount of melted and slightly cooled unsalted butter.

Why is my banana bread dense?

Overmixing the batter or using too much flour can cause a dense texture.

Can I make this recipe egg-free?

Eggs help with structure, but you can try replacing each egg with a flax egg if needed.

What size loaf pan should I use?

A standard 9 x 5 inch loaf pan works best for even baking.

How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out mostly clean.

Can I add more chocolate chips?

Yes, but too many can make the loaf overly sweet and heavy.

Does this bread taste strongly like coffee?

It has a noticeable but balanced espresso flavor that complements the banana.

Can I turn this recipe into muffins?

Yes, divide the batter into muffin cups and bake at 325°F for about 25 to 30 minutes.

Conclusion

Espresso banana bread with chocolate chips is a comforting and flavorful twist on classic banana bread. With its moist crumb, balanced coffee notes, and bursts of chocolate, it’s a reliable recipe you’ll want to make again and again for breakfast or dessert.

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