- Difficulty: Easy
- Servings: 6 to 8
- Nutrition per serving (1 of 14 servings): 309 calories, 14 g total fat, 3 g saturated fat, 45 g carbohydrates, 2 g dietary fiber, 28 g sugar, 4 g protein, 27 mg cholesterol, 244 mg sodium
- Total time: 4 hours 30 minutes (including cooling)
- Active time: 20 minutes
Transform your classic banana bread into an irresistible treat with bold espresso notes and melty mini chocolate chips swirled throughout. Finish it with a luscious espresso glaze that brings every flavor to lifeperfect for coffee lovers craving a decadent twist on a cozy favorite!
Ingredients:
- Nonstick cooking spray, for greasing
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 cup plus 2 tablespoons instant espresso powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 very ripe bananas, mashed (about 2 cups)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini semisweet chocolate chips
- 1/2 cup confectioners' sugar
Instructions:
- Preheat your oven to 350F. Grease a 9-by-5-inch loaf pan with nonstick spray, then dust it with flour and shake out the excess.
- In a large bowl, whisk together the 2 cups of flour, 1/4 cup espresso powder, baking soda, baking powder, cinnamon, and salt. In a separate large bowl, combine the granulated sugar, vegetable oil, mashed bananas, eggs, and vanilla extract, beating until smooth. Fold the flour mixture into the wet ingredients gradually, about a third at a time, mixing gently after each addition. Stir in 3/4 cup of the mini chocolate chips. Pour the batter into the prepared pan.
- Bake until the loaf starts to puff and the edges begin to set, about 40 minutes. Lower the oven temperature to 325F and bake for another 35 minutes or until a toothpick inserted near the center comes out clean. Allow the bread to cool completely on a wire rack, roughly 3 hours. Once cooled, remove the bread from the pan and transfer it to a serving platter.
- Right before serving, whisk together the confectioners' sugar, the remaining 2 tablespoons of espresso powder, and 1 tablespoon of water in a small bowl until smooth. Spread this glaze over the top of the banana bread and sprinkle with the remaining 1/4 cup of chocolate chips.
