Chocolate Espresso Banana Bread - Carolina Country

Chocolate Espresso Banana Bread

4.1/5 rating (14 votes)
Chocolate Espresso Banana Bread

The espresso and dark cocoa powders lend rich undertones to this fudgy bread. Chocolate cake for breakfast? Absolutely!


  • 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


  1. Preheat oven to 350 degrees. Grease a loaf pan.

  2. In a medium bowl, whisk flour, cocoa powder, espresso powder, baking soda and salt until well combined. 

  3. Using a hand mixer, cream butter and sugar together for about 2 minutes. Add eggs, one at a time. 

  4. Mix in dry ingredients. Add banana, sour cream and vanilla.

  5. Pour into loaf pan. If desired, top with chips. 

  6. Bake for 55 minutes. Bread is done when a toothpick comes out clean.

Recipe courtesy of

Erin Binkley, Wake Forest, a member of Wake Electric

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4.1/5 rating (14 votes)

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