Ingredients:

  • large very ripe bananas (about 1 ¼ cups mashed)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • large eggs, lightly beaten
  • tablespoons (30ml) cooled espresso or strong coffee
  • teaspoon vanilla extract
  • ¾ cups (210g) all-purpose flour
  • teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoons instant espresso powder
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-processed recommended)
  • ¾ cup (125g) semi-sweet or dark chocolate chips
  • tablespoons coarse turbinado sugar (optional topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a standard 9x5 inch loaf pan with parchment paper, ensuring an overhang on the long sides for easy lifting.
  2. In a large bowl, mash the bananas until mostly smooth. Whisk in the melted butter, granulated sugar, brown sugar, eggs, cooled espresso, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, instant espresso powder, and cocoa powder until thoroughly aerated and lump-free.
  4. Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry streaks remain. Do not overmix; a few small lumps are acceptable.
  5. Gently fold in the chocolate chips.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with optional coarse turbinado sugar, if desired.
  7. Bake for 55 to 65 minutes. Test for doneness by inserting a skewer into the center; it should come out with moist crumbs attached, but no wet batter.
  8. Allow the bread to cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf onto a wire rack to cool completely before slicing.