Ingredients
Scale
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup strong brewed espresso, cooled
- 1/2 cup chocolate chips
Instructions
- In a large bowl, mash the bananas until smooth. Add the eggs, melted butter, vanilla extract, and cooled espresso. Whisk until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently to combine. Do not overmix.
- Fold in the chocolate chips evenly throughout the batter.
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray. Pour the batter into the pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.
- Remove the bread from the pan and transfer to a wire rack. Slice and serve warm or at room temperature, optionally drizzling with melted chocolate or dusted with powdered sugar.
Notes
- Use very ripe bananas for maximum sweetness and ease of mashing.
- Adjust baking time if using different loaf pans or oven variations.
- For extra flavor, add a shot of brewed espresso powder or coffee concentrate.
- Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to one week. Freeze slices for longer storage.
- Personalize with nuts or dried fruit instead of chocolate chips if desired.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg