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
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.
Recipe Courtesy Of
Erin Binkley, Wake Forest, a member of Wake Electric
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