I don’t think there’s really much to be said about this riff on banana bread other than that it is delicious!
It’s banana-y without being excessively so. It has chocolate (chocolate!) and there’s also a whiff of coffee, which makes this perfect for breakfast, mid-morning coffee break, afternoon coffee break, and anytime, really.
Espresso-Chocolate Chip Banana Bread
A banana bread that's perfect for breakfast, mid-morning coffee break, afternoon coffee break, and anytime, really.
Ingredients
- 270 grams light brown sugar
- 2 large eggs
- 2 very ripe bananas mashed
- 280 grams all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons instant espresso powder
- Pinch of salt
- 75 milliliters very strong coffee
- 140 grams unsalted butter melted
- 150 grams semisweet chocolate chips
Instructions
- Preheat the oven to 340°F/170°C. Line a 2lb loaf tin with baking parchment or grease and dust it with flour.
- In a large bowl, beat the sugar and eggs together until the mixture becomes light and fluffy. Beat in the mashed bananas.
- Add the flour, baking powder, baking soda, espresso powder, and a pinch of salt in two parts and beat until well combined. Gently pour in the coffee and the melted butter and mix well. Fold in the chocolate chips, making sure they’re evenly distributed.
- Pour the batter into the tin and bake for about 45-60 minutes or until a skewer inserted into the center comes out clean. Let the loaf cool in the tin for about 10 minutes before removing to a wire rack to cool completely.