There’s something magical about the combination of rich chocolate, bold espresso, and the natural sweetness of ripe bananas. This Chocolate Espresso Banana Bread is the ultimate upgrade to your classic banana bread—moist, indulgent, and bursting with deep flavor. It’s the kind of treat that works for breakfast, afternoon coffee breaks, or even dessert.

Why You’ll Love This Recipe

Bold espresso flavor without being overpowering

Dark chocolate chips in every bite

A perfect way to use up overripe bananas

Stays moist for days—if it lasts that long!

Ingredients You’ll Need

Here’s what you need to make this irresistible banana bread:

3 ripe bananas (mashed)

2 tablespoons instant espresso powder or brewed strong coffee

1/2 cup melted coconut oil (or unsalted butter)

2/3 cup brown sugar

2 eggs (room temperature)

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

3/4 cup dark chocolate chips (plus more for topping)

How to Make Chocolate Espresso Banana Bread

Step 1: Preheat the oven
Set your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix the wet ingredients
In a large bowl, mash the bananas until smooth. Add melted coconut oil, brown sugar, eggs, vanilla extract, and espresso. Whisk until well combined.

Step 3: Combine the dry ingredients
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.

Step 4: Fold and finish
Gradually add the dry mixture into the wet ingredients. Fold gently until just combined. Stir in the chocolate chips.

Step 5: Bake
Pour the batter into the prepared loaf pan. Top with extra chocolate chips. Bake for 50–60 minutes or until a toothpick inserted into the center comes out with moist crumbs.

Step 6: Cool and enjoy
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success

Use very ripe bananas – the spottier, the better.

Don’t overmix – mix until just combined to keep the bread tender.

Espresso powder adds a deep, mocha-like flavor. If you don’t have it, substitute with very strong brewed coffee.

How to Store It

Wrap the loaf tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for 3 days or in the fridge for up to a week. You can also freeze slices individually!

Final Thoughts

This Chocolate Espresso Banana Bread is what happens when banana bread grows up and gets fancy. Whether you’re baking for yourself, friends, or brunch guests—this loaf always hits the mark.

Try it once, and you’ll never go back to basic banana bread again.