Banana bread with espresso and cocoa takes the cozy, familiar flavor of traditional banana bread and elevates it with two bold additions — deep, aromatic espresso powder and rich cocoa. The result is a loaf that’s moist, chocolatey, and just slightly indulgent, perfect for mornings when you need a little extra pep or afternoons when you crave a sweet pick-me-up.
Table of Contents
Table of Contents
Why This Recipe Works
The magic of banana bread with espresso and cocoa is in the balance — the espresso powder intensifies the chocolate notes without overpowering the banana, while sour cream keeps the loaf tender and moist. Using both dark and semi-sweet chocolate chips ensures bursts of melty richness in every bite.
This loaf is also incredibly versatile: slice it for breakfast with a latte, serve it warm with a scoop of vanilla ice cream for dessert, or wrap it up as a thoughtful homemade gift. The aroma alone is enough to make you want to bake it again and again.
I first tried this variation while baking on a rainy weekend, inspired by how much I loved the spiced aroma of my Pumpkin Bread and the chocolatey goodness of my Pumpkin Chocolate Chip Bars. The coffee and cocoa combo not only deepens the flavor but also complements the natural sweetness of ripe bananas beautifully.
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Banana Bread with Espresso and Cocoa – A Bold Twist on a Classic
Moist and rich banana bread with espresso and cocoa, loaded with chocolate chips for a bakery-style treat.
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Ingredients
1 cup all purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ tsp espresso powder
½ cup olive oil
½ cup brown sugar
½ cup granulated sugar
2 eggs, room temp
1 teaspoon vanilla extract
½ cup sour cream
1 cup ripe bananas, mashed
½ cup dark chocolate chips + extra for topping
½ cup semi sweet chocolate chips + extra for topping
1 tablespoon all purpose flour (for dusting chips)
Optional: ¼ banana sliced, 1 teaspoon granulated sugar
Instructions
1. Preheat oven to 350°F, grease loaf pan.
2. Whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
3. In another bowl, mix oil, brown sugar, and granulated sugar until smooth.
4. Add eggs one at a time, mixing until incorporated.
5. Mix in vanilla and sour cream, then fold in mashed bananas.
6. Fold dry ingredients into wet until almost combined.
7. Dust chocolate chips with flour, fold into batter, reserving some for topping.
8. Pour batter into loaf pan, sprinkle with reserved chips, and add banana slices if desired.
9. Bake 55–65 minutes or until toothpick comes out clean.
10. Cool 20 minutes in pan, then transfer to wire rack.
11. Optional: Sprinkle sugar on banana slices and brulee with torch.
Notes
For best flavor, use very ripe bananas with brown spots.
Store at room temperature for up to 3 days or refrigerate for 1 week.
Freezes well for up to 3 months if wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Ingredients & Preparation Tips for Banana Bread with Espresso and Cocoa
Key Ingredients for Bold Flavor
The base of banana bread with espresso and cocoa starts with pantry staples — all-purpose flour, cocoa powder, baking soda, and a touch of espresso powder for that unmistakable coffee aroma. Ripe bananas bring natural sweetness and moisture, while sour cream adds richness without making the loaf too dense.
To make this bread truly indulgent, a mix of dark and semi-sweet chocolate chips is folded in. Dusting the chips with flour before mixing helps prevent them from sinking to the bottom of the loaf during baking. If you love a bakery-style finish, sprinkle a few extra chips on top before baking for that irresistible melted look.
For more bread inspiration, my Pumpkin Streusel Bread offers a warm spiced crumble topping, and my Cinnamon Bundt Pan Zucchini Bread brings in a cozy cinnamon kick with a tender crumb.
Preparation Tips for the Best Texture
To avoid overmixing — which can lead to a dense loaf — fold the dry ingredients into the wet just until combined. It’s perfectly fine if you see a few streaks of flour before adding the chocolate chips. Also, make sure your bananas are extra ripe (with lots of brown spots), as they’ll mash easily and provide more sweetness.
Preheating the oven to 350°F and greasing your loaf pan well will ensure the bread releases easily. Let your banana bread with espresso and cocoa cool for at least 20 minutes before slicing to prevent it from falling apart.
Step-by-Step Instructions for Banana Bread with Espresso and Cocoa
Mixing the Dry and Wet Ingredients
Start by preheating your oven to 350°F and greasing a standard loaf pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder until well combined — this ensures the leavening agents and flavors are evenly distributed.
In another bowl, use an electric mixer to combine olive oil, brown sugar, and granulated sugar just until smooth. Add the eggs one at a time, mixing gently and scraping down the sides after each addition. Stir in the vanilla extract and sour cream, then fold in the mashed bananas until fully incorporated.
If you love adding unique mix-ins to baked goods, my Banana Zucchini Muffins are a lighter alternative, while Double Chocolate Zucchini Muffins deliver a rich, dessert-like flavor.
Combining Everything and Baking
Gently fold the dry ingredients into the wet mixture until almost combined — a few streaks of flour are fine at this stage. Toss the chocolate chips in a tablespoon of flour, shake off excess, and fold them into the batter along with any optional mix-ins. Pour the batter into your prepared loaf pan, sprinkle with extra chips, and place the banana slices on top if desired.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the bread to cool for 20 minutes before removing it from the pan to finish cooling on a wire rack.
Serving & Storage Tips for Banana Bread with Espresso and Cocoa
Serving Suggestions
Banana bread with espresso and cocoa is delicious warm or at room temperature, making it perfect for any time of day. For breakfast, enjoy it with a hot cup of coffee or tea for a cozy start. For dessert, serve slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream. The espresso intensifies the chocolate flavor, making each slice taste decadent and rich.
If you’re in the mood for another fruity twist, my Chocolate Chip Zucchini Muffins offer a moist, sweet treat, and my Pineapple Banana Bread Recipe brings a tropical note that’s perfect for warmer days.
Storage Tips
Store your banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. To serve, thaw at room temperature or warm slices in the microwave for 15–20 seconds.
Frequently Asked Questions about Banana Bread with Espresso and Cocoa
Can you put espresso powder in banana bread?
Yes, espresso powder enhances the chocolate flavor without overpowering the banana. It’s a great way to add depth and richness to your loaf.
Can you use cocoa powder in banana bread?
Absolutely. Cocoa powder adds a chocolatey base that pairs beautifully with ripe bananas, especially when combined with espresso powder for extra flavor.
What is the number one mistake made when making banana bread?
Overmixing the batter is the biggest mistake. It can make your banana bread dense and tough instead of light and moist.
Can you add coffee to banana bread?
Yes, brewed coffee or espresso can be added, but use it sparingly to avoid making the batter too wet. Espresso powder is often preferred for a stronger, concentrated flavor.
Conclusion
Banana bread with espresso and cocoa is a rich, flavorful twist on a beloved classic. The deep chocolate notes from cocoa and the aromatic boost from espresso powder transform a simple banana bread into something bakery-worthy. Perfect for breakfast, dessert, or an afternoon snack, this loaf is as versatile as it is indulgent. Whether you serve it warm with coffee or share it as a gift, it’s sure to become a go-to recipe for both everyday treats and special occasions.
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