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Chocolate Espresso Banana Bread

Chocolate espresso banana bread with a deeply dark, moist crumb and melted chocolate chips pooled on top. This easy loaf uses instant espresso dissolved in hot water and an espresso-glazed crust you can slice into a fudgy interior.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 3 ripe bananas Mash until mostly smooth for a moist loaf.
  • 0.5 cup unsalted butter Melt and cool slightly before mixing.
  • 0.75 cup brown sugar Use packed brown sugar for deep flavor.
  • 2 large eggs Room temperature helps batter combine evenly.
  • 1 tsp vanilla extract
  • 1 tbsp instant espresso powder Dissolve in hot water for even distribution.
  • 1 tbsp hot water Used only to dissolve espresso powder.
Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.333 cup unsweetened cocoa powder Sift to avoid lumps.
  • 1 tsp baking soda
  • 0.5 tsp salt
Chocolate
  • 1 cup dark chocolate chips Divide; save some for scattering on top.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it on a sheet pan for easier handling.
Mix wet ingredients
  1. Mash the ripe bananas, then whisk in the melted butter, brown sugar, eggs, vanilla, and the dissolved instant espresso.
Combine dry ingredients
  1. Sift the all-purpose flour, unsweetened cocoa powder, baking soda, and salt together, then fold them into the banana mixture until just combined.
Add chocolate
  1. Fold in 3/4 cup of the dark chocolate chips, pour the batter into the loaf pan, and scatter the remaining chips on top for visible pockets.
Bake
  1. Bake at 350°F for 55–65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs, with the top looking set and slightly cracked.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out, then slice only once fully cooled so the interior stays fudgy.

Notes

For the most fudgy center, measure bananas after mashing and don’t overmix once the flour is added—stop as soon as no dry streaks remain. Store tightly wrapped in the fridge up to 4 days; freeze sliced portions up to 2 months. If you want a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in the same amount.