Dark Chocolate Espresso Banana Bread
Prep time
Cook time
Total time
This Dark Chocolate Espresso Banana Bread is your breakfast and morning coffee combined in a single bite. Yes, it appears you can have your coffee and eat it, too!
Recipe type: Breakfast/Bread
Cuisine: American
Yield: 1 loaf
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • ¼ cup Hershey Special Dark Cocoa Powder
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon espresso powder
  • ¾ cup toasted pecan, chopped, divided
  • ¾ cup dark chocolate baking chips, divided
  • 1 stick butter, melted
  • ¾ cup brown sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • ¾ cup buttermilk
  • 1 cup mashed, very ripe bananas
  • 1 banana, not too ripe, sliced lengthwise into thirds
  • 1 teaspoon lemon juice
  • (Optional) Powdered sugar
  1. Heat oven to 400°F. Spray a 9x5 loaf pan with baking spray.
  2. In a large bowl, mix flours, baking powder, and soda, salt, espresso powder, ½ cup each of the nuts, and chocolate chips, reserving the rest to top the bread. Whisk and set aside.
  3. In another bowl, mix melted butter, sugar, eggs, mashed bananas, vanilla, and buttermilk. Whisk to combine.
  4. Pour the wet mixture into the dry mixture. Use a spatula to mix just until combined. Don't overmix.
  5. Pour batter into sprayed loaf pan. Place banana slices on top of the batter, then brush them with lemon juice to prevent browning.
  6. Sprinkle the remaining nuts and chocolate chips in between the banana slices.
  7. Bake at 400°F for 10 minutes. Then reduce heat to 350°F and continue baking for 30 more minutes, for a total of 40 minutes baking time, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Cool in the pan for 5 minutes, then remove and place on a wire rack to cool completely before slicing. Dust with powdered sugar, if you like.
Recipe by Fiesta Friday at https://fiestafriday.net/2021/03/04/dark-chocolate-espresso-banana-bread/