Espresso Dark Chocolate Chunk Banana Bread

Move over coffee cake, there is a new girl in town!

By this point, I think I should be called the queen on banana bread! Every time I make a banana bread recipe... it blows my mind how good it is! I am a huge fan of coffee and dark chocolate so this combination seemed like an absolute no brainer. This espresso dark chocolate banana bread will be your new favorite sweet treat to eat with your coffee in the morning!

Ingredients

• 1/2 cup unsalted butter

• 1 cup brown sugar

• 3 mashed overripe bananas

• 1 egg

• 1 teaspoon vanilla extract

• 2 shots of espresso (or 1/4 cup strongly brewed coffee)

• 2 cups flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 2 3.2 ounces dark chocolate bar (I used Ghirardelli Intense 86% Dark Chocolate)

Brown butter is an incredibly versatile ingredient and it is a great addition to any baked good. When used in banana bread, it adds a unique depth of flavor that you can’t get with regular butter. The brown butter gives the banana bread a nutty and slightly caramelized flavor that pairs perfectly with the banana.

What stage of banana is best for this recipe?

For any banana bread, you want to use an overripe banana. The more ripe the banana, the sweeter the bread. In the chart below, I usually make my banana bread during the last stage of the ripeness scale. This is the perfect time because the banana is very sweet and it is right before it goes bad. If you ever find your bananas in this stage, but you do not have time to make bread, you can freeze them! When I freeze them, I just let the banana thaw out on the counter for a few hours or I pop it in the microwave.

What is brown butter? How do you make it?

Brown butter is simply butter that has been cooked over low heat until it turns a golden brown color and develops a nutty flavor. To make brown butter, start by melting the butter in a small saucepan over low heat. Once melted, cook for about 5 minutes, stirring occasionally. The butter will start to foam and turn a golden brown color. Once it has reached this stage, remove it from the heat and let it cool.

Want to make this recipe vegan?

Swap out the eggs and butter for flax eggs and vegan butter/coconut oil.

Want to make this recipe gluten free?

Swap out the flour with your favorite gluten free flour (oat, almond, coconut, or gluten free blend).

Not a big chocolate fan?

You are crazy!! I am joking, this bread is delicious without the chocolate chips. You can leave it plain or add in your favorite nut, white chocolate, or top with a cinnamon streusel. All of those variations are on my blog!

Instructions:

1. Pre-heat the oven - Pre-heat the oven to 350°F.
   

2. Brown the butter - In a saucepan over medium-low heat, add in the unsalted butter. Allow the butter to melt & stir to avoid burning. Once the butter is brown & gives off a nutty aroma remove from heat. Transfer to the mixing bowl & allow to cool for 10 minutes.

3. Add the brown sugar - Whisk in the brown sugar until fully incorporated. This will take 1-2 minutes.

4. Mash the bananas - In a separate bowl, mash the overripe bananas. Add the bananas to the butter-sugar mixture. Whisk until fully combined.

5. Add in the remaining wet ingredients - Whisk in the egg, espresso, & vanilla extract.

6. Combine the dry ingredients -In a separate bowl, whisk together the flour, baking soda, & salt.

7. Fold the dry mixture into the wet mixture - Pour the flour mixture into the banana batter. Gently fold to combine.

8. Add in the chocolate chunks - On a cutting board, roughly chop up both of the dark chocolate bars. Transfer into the batter.

9. Pour into the pan - Pour your mixture into a lined or greased bread pan.

10. Bake - Bake the bread at 350 got 55-65 minutes. Halfway through, add aluminum foil over the bread to avoid too much browning on the top. At 55 minutes, do the knife test to see if it is ready. If it comes out clean, the bread is down. If batter comes out with the knife, put it back in the over.

11. Cooling time - Once the bread is done baking, allow the bread to cool at least one hour before slicing. This will ensure the bread to slice evenly & avoid crumbling. I know it is hard to wait because your house will smell AMAZING. But, trust me it is worth the wait!

This is one of my favorite recipes on my blog for good reason! It is so easy to make, requires a few simple ingredients, and taste AMAZING!! If you try this one out, please leave a review & tag me @munchiesbymallory on Instagram & Tiktok! Happy baking!

Espresso Dark Chocolate Chunk Banana Bread.pdf

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