Chocolate Espresso Banana Bread
The espresso and dark cocoa powders lend rich undertones to this fudgy bread. Chocolate cake for breakfast? Absolutely!
Ingredients
- 1¼ cups all-purpose flour
- ¼ cup dark cocoa powder
(we used Hershey’s Special Dark) - 2 teaspoons instant espresso powder
(or sub instant coffee) - 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick butter
- 1 cup sugar
- 2 large eggs
- 1 cup mashed ripe bananas (2–3 brown bananas)
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips, optional
Directions
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Preheat oven to 350 degrees. Grease a loaf pan.
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In a medium bowl, whisk flour, cocoa powder, espresso powder, baking soda and salt until well combined.
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Using a hand mixer, cream butter and sugar together for about 2 minutes. Add eggs, one at a time.
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Mix in dry ingredients. Add banana, sour cream and vanilla.
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Pour into loaf pan. If desired, top with chips.
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Bake for 55 minutes. Bread is done when a toothpick comes out clean.
