Guilt-Free Double Chocolate Banana Bread with Espresso Kick
This delightful banana bread offers a healthier twist on a classic, combining the richness of double chocolate with a subtle espresso kick for a truly satisfying treat.
Equipment
- Oven
- Loaf Pan (9x5 inch)
- Large Bowl
- Fork or Potato Masher
- Whisk
- Medium Bowl
- Wooden Skewer
- Wire Rack
Ingredients
Dry Ingredients
- 1 ½ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar packed
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Dark Chocolate Chips
Wet Ingredients
- 3-4 Ripe Bananas very ripe, large, with many brown spots
- 2 Large Eggs
- ½ cup Plain Greek Yogurt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Instant Espresso Powder dissolved in 1 tablespoon hot water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing and flouring it, or lining it with parchment paper.
Mixing
- Mash the ripe bananas in a large bowl until mostly smooth, with a few small lumps remaining.
- Add the sugars, eggs, Greek yogurt, vanilla extract, and dissolved espresso powder to the mashed bananas, then whisk until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined without overmixing.
- Gently fold in the dark chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack for complete cooling.
Notes
For an extra moist bread, ensure your bananas are very ripe with plenty of brown spots. Don't be afraid to add a bit more espresso powder if you love a stronger coffee flavor!