Chocolate Espresso Banana Bread
Let’s make a chocolate espresso banana bread. If you enjoy this recipe, you might also like our super soft and easy banana bread recipe.
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I’m Jill, and today we’re going to make this delicious chocolate espresso banana bread, yum.
Why You’ll Love This
This delicious chocolate espresso banana bread, yum.
And that’s gonna give you a nice chocolate, ooey gooey punch with every bite. If you love decadent chocolate desserts, you’ll also enjoy making a decadent homemade chocolate cheesecake from scratch.
Chocolate, espresso, and bananas together. Heaven. You’re gonna love it.
Ingredients
Dry Ingredients
- two cups of organic rolled oats
- half a cup of almond flour
- three quarters of a teaspoon of baking soda
- one and a half teaspoons of baking powder
- a third of a cup of cocoa powder
- two teaspoons of espresso powder
- two tablespoons of flax meal
Wet Ingredients
- three ripe bananas
- Half a cup of pitted dates
- One teaspoon of vanilla extract
- one cup of soy milk
Optional Topping
- a quarter of a cup of unsweetened chocolate chips
Instructions
- Blend two cups of organic rolled oats in our blender until it’s kind of a rough flour.
- Stick that in our bowl.
- Add half a cup of almond flour, three quarters of a teaspoon of baking soda, one and a half teaspoons of baking powder, a third of a cup of cocoa powder, two teaspoons of espresso powder, and two tablespoons of flax meal.
- Whisk this just to get any clumps out of there.
- Grab our wet ingredients.
- Blend three ripe bananas, half a cup of pitted dates, one teaspoon of vanilla extract, and one cup of soy milk until all of those date chunks are completely pulverized.
- Pour this into our dry mixture.
- Preheat oven to 350 degrees Fahrenheit.
- Stir this up.
- If you’re using a regular glass or tin bread pan, you might wanna line it with parchment paper so that the bread doesn’t stick. This is similar to preparing a pan for a moist chocolate loaf cake.
- Pour into the pan.
- Smooth down the top a bit.
- If you want a little bit of extra chocolaty flavor, sprinkle a quarter of a cup of unsweetened chocolate chips on top.
- Stick this in the oven for 40 minutes.
Cooking Tips
- You want them pretty ripe, you know, pretty brown and spotty.
- I would just always suggest that it’s unsweetened because the sweetness is gonna become from those whole dates. The espresso powder also adds a wonderful depth, much like it does in our moist chocolate cake with rich espresso.
Okay, let’s dig in.
Still just a little bit warm. So it’s still ooey and gooey. For another fudgy, rich dessert, try our easy fudgy brownies with a secret coffee boost.
Chocolate, espresso, and bananas together. Heaven. You’re gonna love it.
Easy Plant-Based Chocolate Espresso Banana Bread Recipe
A delicious and easy-to-make plant-based chocolate espresso banana bread that’s ooey gooey and combines the heavenly flavors of chocolate, espresso, and ripe bananas. Perfect for a sweet treat that’s also wholesome.
- 2 cups organic rolled oats
- 1/2 cup almond flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/3 cup cocoa powder
- 2 teaspoons espresso powder
- 2 tablespoons flax meal
- 3 ripe bananas
- 1/2 cup pitted dates
- 1 teaspoon vanilla extract
- 1 cup soy milk
- 1/4 cup unsweetened chocolate chips (optional, for topping)
- Blend two cups of organic rolled oats in a blender until it’s a rough flour.
- Transfer the oat flour to a large mixing bowl.
- Add half a cup of almond flour, three quarters of a teaspoon of baking soda, one and a half teaspoons of baking powder, a third of a cup of cocoa powder, two teaspoons of espresso powder, and two tablespoons of flax meal to the bowl.
- Whisk the dry ingredients just to get any clumps out and ensure they are well combined.
- In a blender, combine three ripe bananas, half a cup of pitted dates, one teaspoon of vanilla extract, and one cup of soy milk.
- Blend the wet ingredients until all of the date chunks are completely pulverized and the mixture is smooth.
- Pour the wet mixture into the bowl with the dry ingredients.
- Preheat your oven to 350 degrees Fahrenheit (175°C).
- Stir the batter until just combined, being careful not to overmix.
- If you’re using a regular glass or tin bread pan, you might want to line it with parchment paper so that the bread doesn’t stick.
- Pour the batter into the prepared pan.
- Smooth down the top of the batter a bit.
- If you want a little bit of extra chocolaty flavor, sprinkle a quarter of a cup of unsweetened chocolate chips on top.
- Stick this in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
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