Chocolate Banana Espresso Loaf

Name: Chocolate Banana Espresso Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 3 ripe bananas, mashed; 1/2 cup unsalted butter, melted; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup brewed espresso, cooled; 1/2 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups all-purpose flour; Chocolate ganache; Sliced strawberries

Highlighted under: Baking & Desserts

I absolutely love baking this Chocolate Banana Espresso Loaf whenever I have some ripe bananas lying around. The rich chocolate flavor combined with the subtle coffee undertone creates a wonderfully indulgent treat. This moist loaf is perfect for breakfast or as a sweet snack alongside my afternoon coffee. The best part is how simple the recipe is, using just a few ingredients that I usually have on hand. Trust me, this loaf is a game-changer for banana bread lovers!

Created by

Poppy Walsh

Last updated on 2026-01-14T00:40:14.482Z

When I first came across the idea of adding espresso to banana bread, I was intrigued. I decided to experiment one rainy afternoon, and the result was spectacular! The depth of flavor from the espresso paired perfectly with the bananas, making for an incredibly moist and flavorful loaf. I recommend using high-quality cocoa powder to enhance the chocolate flavor.

This loaf is perfect for brunch, or you can slice and toast it for a delightful breakfast. A drizzle of chocolate ganache on top makes it even more decadent, which is why it's often my go-to for special occasions or when I want to impress friends and family!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with a hint of espresso
Moist and tender texture that’s perfect for any time of day
Quick and easy to prepare with minimal cleanup

      

Understanding Key Ingredients

The bananas are the star ingredient in this recipe, providing natural sweetness and moisture to the loaf. Overripe bananas are ideal because their sugars have developed fully, leading to a richer flavor. If you don't have ripe bananas on hand, you can speed up the ripening process by placing them in a paper bag with an apple or tomato for a day or two.

Espresso adds a subtle yet distinct flavor that enhances the chocolate without overpowering it. If you're out of brewed espresso, strong brewed coffee can be an adequate substitute. The key is to ensure that you use a robust coffee that will stand up to the richness of the cocoa powder.

Perfecting the Baking Process

When mixing the wet and dry ingredients, be cautious not to overmix the batter. Stir until just combined; this will help your loaf remain tender and moist rather than dense. Look for a few streaks of flour as a sign that you can stop mixing. The texture of the loaf should be slightly thick but pourable.

For best results, consider using a digital thermometer to check for doneness. The internal temperature of the loaf should reach around 200°F (93°C). If the top is browning too quickly while baking, you can cover it loosely with aluminum foil in the last 15 minutes to prevent burning while allowing the center to cook through.

Ingredients

For the loaf

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup brewed espresso, cooled
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour

For serving (optional)

Chocolate ganache
Sliced strawberries

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, melted butter, and sugar. Mix in the eggs, vanilla extract, and cooled espresso until everything is well incorporated.

Add Dry Ingredients

Sift together the cocoa powder, baking soda, salt, and flour. Gradually mix this dry mixture into the wet ingredients until just combined.

Bake

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy, possibly with a drizzle of chocolate ganache!

Pro Tips

For an extra touch, consider adding chocolate chips or nuts to the batter for added texture and flavor.

Serving Suggestions

This Chocolate Banana Espresso Loaf can be served warm or at room temperature, making it versatile for any occasion. For an extra treat, try topping each slice with chocolate ganache; the richness complements the chocolate flavor beautifully. Alternatively, a dollop of whipped cream or a scoop of vanilla ice cream creates a delightful dessert option.

Adding fresh sliced strawberries not only enhances the visual appeal of your plate but also introduces a fresh, fruity contrast to the deep flavors of the loaf. You can even toss the strawberries with a bit of sugar to create a simple macerated topping, offering a refreshing balance against the sweetness of the bread.

Make-Ahead and Storage Tips

This loaf is perfect for make-ahead baking! You can prepare the batter and store it in the fridge for up to 24 hours before baking. Just be sure to bring it back to room temperature before pouring into the loaf pan and baking for the best texture.

If you have leftover slices, wrap them tightly in plastic wrap or aluminum foil and store them at room temperature for up to three days. For longer storage, consider freezing the sliced loaf. Just ensure each slice is wrapped individually, and it can last in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm slices in the microwave for about 10-15 seconds.

Questions About Recipes

→ Can I use chocolate chips in this recipe?

Yes! Adding chocolate chips will enhance the chocolate flavor and provide delightful little bursts of chocolate.

→ How should I store the loaf?

You can store it wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate it to extend freshness.

→ Can I freeze the Chocolate Banana Espresso Loaf?

Absolutely! Slice the loaf and wrap individual pieces in plastic wrap before placing them in a freezer-safe bag for up to 2 months.

→ What if I don't have espresso?

You can substitute espresso with strong brewed coffee, or omit it entirely for a delicious chocolate banana loaf.