chocolate chunk espresso banana bread
Delicious chocolate chunk espresso banana bread infused with coffee and chocolate for a rich flavor experience.
Equipment
- loaf tin
- mixing bowl
- whisk
- plastic scraper
Ingredients
Espresso Mixture
- 4 teaspoons instant espresso powder or coffee
- 2 tablespoons boiling water
Dry Ingredients
- 200 g plain flour about 1 ¼ cups
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine salt
Wet Ingredients
- 100 ml vegetable oil or sunflower oil
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 150 g soft light brown sugar about ¾ cup
- 350 g very ripe bananas peeled and mashed, about three or four
- 150 g dark or milk chocolate chunks or chips
Instructions
Baking Instructions
- Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Grease and line a 900g loaf tin or use a loaf tin liner.
- Mix the coffee with the boiling water until smooth. Set aside to cool down.
- Place the flour, ground cinnamon, baking powder, bicarbonate of soda, and salt in a large mixing bowl. Stir well to combine.
- Place the oil, vanilla extract, eggs, and brown sugar in a medium mixing bowl and stir well to combine, breaking up any large lumps of sugar. Stir in the coffee and mashed bananas.
- Stir the wet ingredients into the flour mixture, mixing lightly until well combined. Fold in most of the chocolate chunks, reserving a few for the top.
- Pour the batter into the tin and place the reserved chocolate chunks on top. Bake for 55-60 minutes or until a skewer inserted in the middle comes out clean.
Notes
This banana bread pairs well with a cup of coffee for an indulgent treat.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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