Chocolate Espresso Banana Bread


You would think that because this is a chocolate bread it would be crazy sugary and over power the banana flavor.  Don’t worry I happen to be somewhat competent in the kitchen and thought about that before hand.  By using cocoa powder instead of melted chocolate I find you’re better able to control the sweetness levels.  You’re also able to get a much richer chocolate flavor without having to add so much thus saving on product and calories/sugar levels.  Adding instant espresso (or coffee) sends the chocolaty-ness into overdrive.


1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup brown sugar
1/4 cup white sugar
2 tbsp cocoa powder
1 tbsp instant espresso granules (or instant coffee)
1 tsp vanilla
1 egg
1/2 cup applesauce (no sugar added)
2 bananas (mashed)
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Baking time: 1 hour

Preheat oven 350°

Sift your flours, salt, baking powder/soda.  Not necessary but I think it’s a good habit to get into.  I sift my dry ingredients directly into my mixing bowl as you’ll see later but some people like to sift it into a separate bowl.


Mash your bananas.  I never measure my banana amount, I always go with two and let the variations happen as they will.  Granted I do try and buy bananas at roughly the same size each time I buy them.


Add your instant espresso or instant coffee granules.


And cocoa powder.


And mix.  This is the type of instant espresso I bought.  It was the cheapest available.  I don’t think it has to be high quality, in fact I don’t think there is such a thing as high quality instant coffee/espresso.  If you like a stronger bitter flavor go for the espresso, it will help your cocoa powder taste more like dark chocolate.


Add your sugars in a large mixing bowl with your applesauce.  The applesauce is taking the place of any oil/butter and allows you to cut back on the sugar.


Whisk your egg in until just blended.  You can do two egg whites here instead if you’d like.


Now add your flour mixture and banana mixture in chunks starting with your dry and ending with your wet.  Don’t thoroughly mix in between each addition or you risk over mixing your batter.   The amount of additions is up to you.  I usually do about 3 for each mixture.


Ending with your wet mixture helps ensure a moister bread.

Pour into a lightly greased bread pan.  Bake for 1 hour or until insert comes out clean at 350°.  Allow to cool before removing from pan.


This turned out to be one of our favorite banana breads and only lasted 2 days.  You can check out the others in the Breakfast section or Snacks section because I’m bad and don’t eat breakfast.



9 thoughts on “Chocolate Espresso Banana Bread

  1. Pingback: Lemon Lavender Banana Bread | Our Studio Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s