Mocha Chocolate Chip Banana Bread

5 from 1 vote

Mocha Chocolate Chip Banana Bread

There’s banana bread, and then, there is banana bread. Chocolate, coffee and banana flavors fuse deliciously in this moist, tender, enjoy-around-the-clock bread.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 10

Servings servings

Calories 248kcal

Author Kim Peterson

Ingredients

6 tablespoons unsalted butter , room temperature, divided
2 teaspoons instant espresso powder
1 ¼ cup all-purpose flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon kosher salt
4 ripe bananas , peel should have lots of dark spots, peeled and broken into chunks
½ cup sugar
2 tablespoons brown sugar
1 large egg , slightly beaten
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Grease a 9x5 inch loaf pan with the 1 tablespoon of the softened butter.
Place the remaining 5 tablespoons of butter in a small saucepan over medium heat and cook until the butter turns a deep golden color, 4-5 minutes.
Stir in the espresso powder. Remove from heat and let cool slightly.
Whisk the flour, cocoa, baking soda, and kosher salt together in a medium bowl. Set aside.
Using a potato masher or large fork, mash the bananas in a large bowl until pretty smooth. Add the sugars, cooled brown butter mixture, egg, and vanilla. Whisk until combined.
Add the flour mixture in two additions and stir until just combined. Don't overmix. Fold in chocolate chips.
Pour the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45-50 minutes.
Let the banana bread cool on a baking rack in the pan for 10-15 minutes. Run a butter knife around the edges of the pan, then invert the bread directly to the cooling rack.
Let the loaf cool at least 30 minutes before slicing.

Notes

*Banana bread freezes well when wrapped tightly up to 3 months.

Nutrition