Mohamed Shili This delicious Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter is an easy, comforting treat perfect for breakfast or a snack. The rich espresso flavor pairs beautifully with the sweetness of ripe bananas and melted chocolate. You can easily customize it with ingredients you have on hand. It’s a simple, indulgent way to satisfy your sweet cravings!
Ingredients Needed:
Banana Bread:
- 5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
- 1 tablespoon instant espresso powder
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 medium ripe bananas (the peel should be pretty black), peeled and halved
- 1/2 cup granulated sugar
- 2 tablespoons lightly-packed light brown sugar
- 1 large egg, beaten
- 3 ounces semisweet chocolate, finely chopped
Espresso-Cinnamon Butter:
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 2 tablespoons confectioners’ sugar
- 1 teaspoon instant espresso powder
- Pinch of ground cinnamon
- Pinch of fine salt
How To Make Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter Recipe?
- Make the Banana Bread: Preheat the oven to 180°C and grease a 23cm loaf pan with butter.
- Brown the Butter: Melt 70g butter in a saucepan over medium heat until golden brown. Stir in 6g espresso powder and let it cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together 180g flour, 5g baking soda, and 1g salt.
- Mash the Bananas: Mash 4 bananas in a bowl until smooth.
- Combine Wet Ingredients: Add 100g granulated sugar, 30g brown sugar, the cooled brown butter, and 1 beaten egg to the mashed bananas. Mix well.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in Chocolate: Gently fold in 85g chopped semisweet chocolate.
- Bake: Pour the batter into the loaf pan and bake for 40-50 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool for 15 minutes in the pan, then remove and cool on a rack for at least 30 minutes.
- Make the Espresso-Cinnamon Butter: Mix 170g butter, 30g powdered sugar, 6g espresso powder, a pinch of cinnamon, and a pinch of salt in a small bowl until smooth.
- Serve: Spread the butter over the banana bread when serving.
Recipe Tips:
- Use Overripe Bananas: The riper your bananas, the sweeter and moister the bread will be. Aim for bananas with black spots on the peel.
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can make the bread dense.
- Cool the Butter: Let the browned butter cool slightly before mixing it into the batter. This helps prevent cooking the eggs.
- Check for Doneness Early: Start checking the bread at 40 minutes. If a toothpick comes out clean or with just a few moist crumbs, it’s done.
- Let It Cool Completely: Allow the banana bread to cool for at least 30 minutes before slicing. This helps it set and prevents it from being too gooey.
How To Store Leftovers?
- Refrigerate: Let the leftover banana bread cool to room temperature. Then, wrap it in plastic wrap or store it in an airtight container. It will last in the fridge for 3 days.
- Freeze: Let the bread cool, then wrap it in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 240mg
- Potassium: 240mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 21g
- Protein: 3g
Try More Bobby Flay Recipes:
- Bobby Flay Espresso Banana Bread
- Banana Bread with Vanilla Bean “Pecan Butter”
- Bobby Flay Chocolate Chip Cookies
- Milk Chocolate Banana Pudding
Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter
Description
This delicious Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter is an easy, comforting treat perfect for breakfast or a snack. The rich espresso flavor pairs beautifully with the sweetness of ripe bananas and melted chocolate. You can easily customize it with ingredients you have on hand. It’s a simple, indulgent way to satisfy your sweet cravings!
Ingredients
Banana Bread:
Espresso-Cinnamon Butter:
Instructions
- Make the Banana Bread: Preheat the oven to 180°C and grease a 23cm loaf pan with butter.
- Brown the Butter: Melt 70g butter in a saucepan over medium heat until golden brown. Stir in 6g espresso powder and let it cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together 180g flour, 5g baking soda, and 1g salt.
- Mash the Bananas: Mash 4 bananas in a bowl until smooth.
- Combine Wet Ingredients: Add 100g granulated sugar, 30g brown sugar, the cooled brown butter, and 1 beaten egg to the mashed bananas. Mix well.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in Chocolate: Gently fold in 85g chopped semisweet chocolate.
- Bake: Pour the batter into the loaf pan and bake for 40-50 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool for 15 minutes in the pan, then remove and cool on a rack for at least 30 minutes.
- Make the Espresso-Cinnamon Butter: Mix 170g butter, 30g powdered sugar, 6g espresso powder, a pinch of cinnamon, and a pinch of salt in a small bowl until smooth.
- Serve: Spread the butter over the banana bread when serving.
Notes
- Use Overripe Bananas: The riper your bananas, the sweeter and moister the bread will be. Aim for bananas with black spots on the peel.
- Don’t Overmix the Batter: Mix the wet and dry ingredients until just combined. Overmixing can make the bread dense.
- Cool the Butter: Let the browned butter cool slightly before mixing it into the batter. This helps prevent cooking the eggs.
- Check for Doneness Early: Start checking the bread at 40 minutes. If a toothpick comes out clean or with just a few moist crumbs, it’s done.
- Let It Cool Completely: Allow the banana bread to cool for at least 30 minutes before slicing. This helps it set and prevents it from being too gooey.
Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter