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This chocolate banana espresso bread isn't just a tasty way to use up ripe bananas. It's a rich, indulgent treat that brings together the comfort of banana bread with bold espresso kick and chocolate sweetness. It feels like a warm hug on a cool day!
I made up this recipe during a rainy Sunday when I didn't want to go grocery shopping. Since then, it's become my family's favorite whenever we have guests over for brunch.
What You'll Need
- 3 very ripe mashed bananas: they add moisture and natural sweetness
- 100g white sugar: balances the bitterness from cocoa and coffee
- 50g brown sugar: for caramel notes that complement the banana
- 115g melted unsalted butter: creates a rich, soft texture
- 2 large eggs: they provide structure and softness
- 1 teaspoon vanilla extract: to enhance all flavors
- 190g all-purpose flour: the structural foundation of our bread
- 60g unsweetened cocoa: pick quality cocoa for deeper flavor
- 1 teaspoon baking soda: for proper rising
- 1/2 teaspoon salt: it boosts all the flavors
- 60ml cooled espresso or strong coffee: fresh-brewed works best if possible
- 85g dark chocolate chips: they create melty pockets throughout the bread
Step-By-Step Guide
- Warm Up Your Oven:
- Set your oven to 175°C and get a 23x13 cm loaf pan ready by lightly greasing it or lining with parchment paper. A well-prepared pan means your bread won't stick.
- Mash Those Bananas:
- In a big mixing bowl, thoroughly mash the ripe bananas with a fork. Make sure they're really smooth so they mix well with everything else. Small chunks will add nice texture to your bread.
- Mix Wet Stuff:
- Beat the white sugar, brown sugar and melted butter into your mashed bananas until smooth. Then add eggs one at a time, followed by vanilla extract, mixing well after each addition.
- Get Dry Ingredients Ready:
- In another bowl, whisk together flour, cocoa powder, baking soda and salt. Check for lumps, especially in the cocoa which tends to clump up.
- Put Everything Together:
- Gradually add the dry mix to the wet mixture, alternating with the cooled espresso. Start and finish with the dry ingredients. Mix just enough to combine everything—overmixing will make your bread dense.
- Throw In Chocolate Chips:
- Gently fold the chocolate chips into your batter with a spatula. Save a few chips to sprinkle on top before baking if you want a more tempting look.
- Bake It:
- Pour the batter into your prepared pan and smooth the top. Bake in the middle of the oven for 55 to 65 minutes. Your bread is done when a toothpick inserted in the center comes out clean or with a few dry crumbs.
- Cool Down Time:
- Let the bread cool in its pan for about 15 minutes, then take it out and place on a rack to cool completely. This helps the texture set and makes slicing easier.
My trick for this recipe is letting my bananas turn almost completely black before using them. The riper they are, the sweeter and more flavorful they'll be. My grandma always kept overripe bananas in the freezer specially for this kind of recipe.
Keeping It Fresh
This banana bread stays good at room temperature for three days when wrapped in plastic wrap or stored in an airtight container. For longer storage, you can keep it in the fridge for up to a week. To bring back its soft texture, warm it slightly in the microwave for 15 seconds. If you want to freeze it, wrap it well in plastic wrap, then in aluminum foil, and it'll keep for up to three months. Thaw at room temperature or warm directly from the freezer.
Swap Ideas
This recipe is super adaptable. If you're dairy-free, swap the butter for the same amount of melted coconut oil or neutral vegetable oil. For a gluten-free version, use an all-purpose gluten-free flour blend. The chocolate chips can be switched out for chopped nuts, hazelnuts, or even chunks of dark chocolate. If you don't have espresso, strong filtered coffee works fine, or even a teaspoon of instant coffee dissolved in 60ml of hot water.
Ways To Enjoy It
This chocolate banana espresso bread tastes great on its own, but can also turn into a fancy dessert. Serve it slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. For a festive brunch, lightly toast a slice and spread it with mascarpone. For coffee lovers, it pairs wonderfully with a cappuccino or latte. For breakfast, spread a slice with almond butter for extra protein.
The Story Behind It
Traditional banana bread was born in the 1930s in the United States, when housewives looked for creative ways to use overripe bananas instead of throwing them away. Our chocolate and espresso version is a modern take that builds on our current love for sophisticated coffee flavors. In France, this recipe fits into the tradition of the sweet afternoon snack that brings family and friends together around a table to share a moment of sweetness. It's the perfect fusion of American comfort and French sophistication.
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Frequently Asked Questions
- → Comment faire un pain moelleux à la banane ?
Choisissez des bananes bien mûres, et mélangez les ingrédients délicatement pour une texture légère.
- → Que mettre à la place du café ?
Le café décaféiné ou même de l'eau peuvent être utilisés pour un goût plus neutre.
- → Qu’est-ce qui accompagne bien ce pain ?
Café chaud, thé ou glace à la vanille, c’est parfait à côté.
- → Comment conserver le pain frais plus longtemps ?
Mettez-le dans un récipient hermétique à température ambiante pour trois jours, ou au congélateur pour une durée prolongée.
- → Peut-on ajouter d’autres garnitures ?
Absolument ! Des noix ou des pépites de chocolat rendront le pain encore plus délicieux.