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.
Breakfast, Brunch, Dessert
banana bread, freezer friendly, mocha banana bread
room temperature unsalted butter, divided
instant espresso powder
all-purpose flour, spooned into measuring cup and leveled
ripe bananas, peel should have lots of dark spots, peeled and broken into chunks
large egg, slightly beaten
semi-sweet chocolate chips
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.
Give it Some Thyme - Mocha Chocolate Chip Banana Bread