Chocolate Espresso Banana Bread

breakfast

Print Recipe

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

Preheat oven to 350 degrees. Grease a loaf pan.
In a medium bowl, whisk flour, cocoa powder, espresso powder, baking soda and salt until well combined.
Using a hand mixer, cream butter and sugar together for about 2 minutes. Add eggs, one at a time.
Mix in dry ingredients. Add banana, sour cream and vanilla.
Pour into loaf pan. If desired, top with chips.
Bake for 55 minutes. Bread is done when a toothpick comes out clean.