I love banana bread but when you throw in deep, dark chocolate and a hint of espresso, something magical happens to this delicious breakfast staple–it gets even BETTER. This bread was so moist and decadent, I’m not sure I’ll ever go back to my standard banana bread recipe again! And I love that I get a little extra jolt of caffeine from the chocolate AND the espresso. Pair it with a mug of steaming coffee and you’re good to go until lunch!
- 2 c. Mashed, Very Ripe Bananas (I used 6 large bananas for this)
- ¾ c., plus 2 T. Granulated Sugar
- ¼ c., plus 2 T. Packed Brown Sugar
- ¾ c. Coconut Oil, melted (original recipe calls for butter but coconut oil was all I had on hand)
- 2 T. Pure Vanilla Extract
- 3 Large Eggs, room temp
- 2¼ c. All-Purpose Flour
- 2 t. Instant Espresso Powder
- 1½ t. Baking Soda
- ¾ t. Baking Powder
- 1½ t. Salt
- 1 c. Bittersweet Chocolate Chips (I prefer Ghirardelli)
- Preheat oven to 325 degrees. Spray one, 9×5-inch loaf pan with cooking spray.
- In the bowl of an electric mixer on low speed, beat together bananas, ¾ cup granulated sugar, brown sugar, melted coconut oil, vanilla and eggs. In another medium bowl, whisk together flour, espresso powder, baking soda, baking powder and salt. With mixer on low, add flour mixture to banana mixture and thoroughly combine. Beat in chocolate chips. Pour into loaf pan. Sprinkle remaining 2 Tablespoons of granulated sugar on top.
- Bake 50-55 minutes, until a tester inserted in the middle comes out clean. Cool 10 minutes. Remove from pan and cool completely on cooling rack.