All we need to start the day on the right foot is a slice of chocolate espresso banana bread and a steaming hot cup of coffee. This soft and lightly caffeinated banana bread will be hard to resist!
We recommend Venezia for this recipe due to its pronounced notes of cocoa or Gran Barista for its chocolatey body and vibrant notes of caramel! Paired with an Americano or even a long double espresso, it’s a perfect match!
1 ½ cups all-purpose flour
1 tsp baking powder
2 tbsp ground coffee for espresso machines
½ cup brown sugar
¼ cup melted butter
1 egg
4 overripe bananas
½ cup vanilla Greek yogurt
1 tsp vanilla extract
A pinch of salt
In a bowl, mix the flour, brown sugar, ground espresso, and salt.
In a second bowl, crush the bananas and add the baking powder, vanilla extract, egg, yogurt, and melted butter. Let the mixture rise for a couple minutes until small bubbles form.
Gradually incorporate the dry ingredients into the banana mixture and mix well with a spatula.
Add the chocolate chips and mix again.
Pour the mixture into a loaf pan that has been lightly greased or covered with parchment paper.
Put the loaf pan into the oven at 350 °F and bake the banana bread for 50 to 60 minutes.
For more caffeinated recipes, visit the recipes section of our blog! If you like this recipe, you will definitely like our decadent chocolate, hazelnut, and espresso mousse, or even our espresso oatmeal apple crumble!
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.
