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Chocolate Espresso Banana Bread

This Chocolate Espresso Banana Bread is the ultimate comfort bake — deeply chocolatey with a hint of espresso to elevate the flavor. It’s soft, moist, and loaded with melty chocolate chips in every bite. Perfect for a cozy breakfast, snack, or dessert that feels both indulgent and energizing.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8 Slices
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 2 tsp instant espresso powder
  • 1/2 cup unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1/2 cup melted coconut oil or any neutral oil
  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 2 flax eggs 2 tbsp flaxseed meal + 6 tbsp water
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegan chocolate chips plus more for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Line or grease a loaf pan.
  2. Prepare flax eggs by mixing flaxseed meal and water. Let sit for 5–10 minutes.
  3. In a large mixing bowl, mash the bananas. Add flax eggs, espresso powder, melted coconut oil, brown sugar, maple syrup, and vanilla. Mix until smooth.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  5. Slowly combine the dry ingredients into the wet mixture. Stir until just combined — do not overmix.
  6. Fold in chocolate chips.
  7. Pour the batter into the loaf pan and sprinkle extra chocolate chips on top.
  8. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a bolder coffee flavor, increase espresso powder to 1 tbsp.
You can swap coconut oil with avocado oil or canola oil.
Great served slightly warm with a smear of almond butter or alongside coffee.
Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.