Chocolate Banana Espresso Bread

Prep Time: 15 mins | Cook Time: 50 mins | Course: Breakfast | Serves: 10

Intensely moist chocolate banana bread with espresso powder, melty chocolate chips, and a crunchy turbinado sugar topping. Inspired by Nikki of Chef In Training https://www.chef-in-training.com/chocolate-banana-muffins/ 

The original recipe made muffins, I’ve included directions for those as well at the bottom of the recipe. 

4 bananas 

1 cup sugar 

⅓ cup olive oil

2 eggs 

1 Tablespoon vanilla 

2 cups flour 

¼ cup unsweetened cocoa powder 

1 Tablespoon espresso powder 

1 teaspoon baking soda 

½ teaspoon salt 

¼ teaspoon baking powder 

1 cup dark chocolate chips 

Turbinado or raw sugar, for topping 

Preheat oven to 350*. Brush a bread pan with 1 tablespoon softened butter, set to one side. 

In a mixing bowl, mash the bananas and sugar together completely. Add olive oil, eggs, and vanilla. 

In a separate bowl, whisk flour, cocoa, espresso powder, baking soda, salt, and baking powder. Pour into the banana bowl and top with chocolate chips. Stir until the batter is just incorporated. Spread evenly into the prepared bread pan. Bake for 50-60 minutes or until a toothpick tester comes out batter free. My favorite way to test for doneness is using an instant thermometer, the bread will register a minimum of 200* when tested with an instant thermometer. If you're interested in making muffins, scoop the batter into muffin tin wells and top with about 1 teaspoon of the turbinado sugar. Check for doneness after 20 minutes of baking.