Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons brewed espresso or strong coffee
- 1/2 cup chocolate chips (optional but recommended for extra decadence)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray. In a large mixing bowl, mash the bananas until smooth. Add the melted butter, sugar, eggs, vanilla extract, and brewed espresso. Whisk together until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Avoid overmixing to keep the bread tender.
- Fold in the chocolate chips if using, incorporating them evenly into the batter.
- Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For added texture, consider stirring in chopped nuts like walnuts or pecans.
- To keep the banana bread fresh, store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze slices for longer storage, up to 3 months.
- For dairy-free options, substitute butter with coconut oil and use dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breads, Holiday Recipes, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 50 mg