Ingredients
Equipment
Method
Prep & Preheat
- Preheat your oven to 350˚F. Prepare a bread loaf pan (9.25"L x 5.25"W x 2.75"D) by generously buttering and flouring it. This ensures your loaf releases easily after baking.
Cream Butter & Sugar
- In a mixing bowl, using a paddle attachment on a stand mixer or an electric hand mixer, cream together 1/2 cup of softened unsalted butter and 2/3 cup of granulated sugar until the mixture is light and fluffy. Next, add 2 lightly beaten large eggs, mixing until just combined and smooth.
Add Bananas & Vanilla
- Mash your very ripe bananas with a fork until they reach a chunky applesauce consistency. Add these mashed bananas to the mixing bowl along with 1/2 teaspoon of vanilla extract. Mix until all ingredients are just blended, being careful not to overmix at this stage.
Whisk Dry Ingredients
- In a separate bowl, whisk together the dry ingredients: 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of espresso powder, and 1/4 teaspoon of ground cinnamon. Whisk well to ensure everything is evenly distributed.
Combine Wet & Dry
- Add the whisked dry ingredients to the mixing bowl with the wet ingredients. Mix on low speed, or by hand, until the flour is just incorporated. Stop mixing as soon as you no longer see streaks of flour to avoid developing the gluten too much, which can lead to a tough banana bread.
Fold in Chocolate Chips & Bake
- Gently fold in 3/4 cup of the semisweet chocolate chips into the thick batter. Transfer the batter to your prepared bread loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the batter, along with a pinch of flaky sea salt. Bake at 350˚F for 55-65 minutes. The banana bread is done when a toothpick inserted into the center comes out clean, indicating it is fully baked and moist inside.
Cool
- Once baked, let the banana bread rest in the pan for 10 minutes. This resting period allows the bread to set and makes it easier to remove. After 10 minutes, transfer the loaf to a wire rack to cool completely. Slicing too early can cause the loaf to crumble.
Nutrition
Notes
This recipe emphasizes the use of very ripe bananas and room temperature ingredients for optimal moisture and texture. Avoid overmixing the batter for a tender loaf. The addition of espresso powder, cinnamon, and flaky sea salt are key to its unique, elevated flavor profile. Leftovers can be stored at room temperature or frozen for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.