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Espresso Banana Bread

This espresso banana bread is packed with chocolate chips and nuts.  Perfect for breakfast, or dessert.

Espresso Banana Bread | Kita Roberts

Ok you guys. Banana bread. It’s one of my favorite things. So much so, that I have a single serve microwave version for when the craving really hits. There’s something about it that makes me feel like I’m making a smart choice, using up that last banana and that hits the sweet tooth all at the same time.

Ok, we know It’s not the healthiest thing. But that doesn’t stop me.

Espresso Banana Bread | Kita Roberts

Homemade Espresso Banana Bread

I wanted something a bit more edgy than just another chocolate chip banana bread recipe (not that there is ever a day when I’d a slice of that up). And trust me, dark chocolate chips (or even a Nutella swirl) go a long way in taking banana bread up a level.

A banana bread with chocolate chips, walnuts and espresso?

Espresso banana bread recipes uses up frozen bananas, chocolate chips and walnuts!

Can you make banana bread with frozen bananas?

Sure. Well. Ish… I always thaw my frozen bananas when I am going to use them to bake.
I never bake from frozen as that effects the overall temperature of the recipe while in the oven and can create soft or soggy spots.
However, frozen bananas are perfect blended in smoothies, ice cream, and in slow cooker oatmeal right from the freezer.

What kind of instant espresso powder works best?

The first thing you need to know is, yes, you can use any kind of instant coffee powder. But not every instant coffee is the same. So if you really want to get the most coffee flavor into the bread, then I have a few I recommend. 

Espresso powder should have that nice dark and earthy roasted taste, a little bit of bitterness, but not too much. Some espresso powders have a chalky flavor to them or just don’t taste strong enough. 

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The two that I recommend are Illy Classico Espresso Instant Espresso Powder, and the other is surprisingly King Biscuit Espresso powder.  One you will find on the coffee aisle and the other is going to be found in the baking section. 

That might sound a bit strange, but ground espresso bean powder is actually used in a wide variety of baked goods. Indeed, you can even use it in other things like sauces and dry rubs too. 

“Cowboy” dry rub for ribeye steaks is phenomenal. So, even if you are not a coffee drinker, the stuff comes in handy. 

How To Store Banana Bread

Espresso banana bread stores really well in the fridge and you can even store it for a couple months in the fridge no problem. 

Wrap it up tightly in foil then cover that tightly in plastic wrap. Finally, pop it into a zip lock bag and put it in the fridge or freezer.

When you take it out, let it thaw and I recommend toasting a slice. Simply amazing. 

Going Nutty With Espresso Banana Bread

You just couldn’t be satisfied with chocolate chips in the banana bread? The espresso didn’t wake you up to the potential of what you can do with ordinary banana bread either. It’s not me that’s nuts. It’s you. 

Because for some folks… It just isn’t banana bread without nuts. 

I get it. Not really, but I do understand and I am here to help. If you do want to add nuts to this recipe then by all means go for it. Let me just recommend hazelnuts. Hazelnuts have a long and cherished history of going well with coffee. 

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But you can do walnuts, pecans, or even almonds if you want. I think you’re nuts, but I mean that in a good way. Getting creative is never a bad thing. I just prefer banana bread without nuts.  

Is Banana Bread Good For You?

Well that is a loaded question. It tastes great and makes you happy to eat so that isn’t necessarily a bad thing. 

On the negative side, it is full of sugar but bananas are basically sugar loaded starches that are high in fiber and vitamins and minerals like potassium. So it isn’t all bad by any stretch of the imagination.

So, yes, banana bread is not the best thing if you are on a very strict diet, or have issues with sugar. But you can always eat a smaller portion and enjoy it for what it is, a lovely and convenient bread for a snack or a dessert. 

How to freeze bananas

Freezing bananas is a perfect way to not waste any almost expired bananas while storing up enough for future recipes.

  • Slice the banana into rounds
  • Arrange in a single layer on a parchment lined baking sheet
  • Par freeze for 1 hour. (this helps them not stick together in one lumpy mess)
  • Store in an airtight container and freeze completely.

Now that you know how to store those bananas! Try making these blueberry banana bread scones or even this crazy good (and totally simple) banana cake!

Espresso Banana Bread | Kita Roberts

Quick breads are perfect for snacking on any time of day.  For more ideas, check these out!

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If you’ve tried this Espresso Banana Bread Recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Espresso banana bread recipes uses up frozen bananas, chocolate chips and walnuts!

Espresso Banana Bread

Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This espresso banana bread is packed with chocolate chips and nuts.  Perfect for breakfast, or dessert.


  • 4 frozen bananas, thawed and drained
  • 1/2 cup sugar
  • 1/4 cup light brown sugar (firmly packed)
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup whole milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 tsp instant espresso powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees
  2. grease two 5x9" bread pans
  3. In the bowl of your stand mixer combine bananas, sugar, egg, milk and butter.
  4. With the paddle attachment, beat until smooth.
  5. in a separate bowl, stir together flour, espresso powder, salt, and baking soda.
  6. While mixer is running at lowest speed, slowly add dry ingredients.
  7. Mix until just combined
  8. fold in chocolate chips
  9. Distribute batter evenly between bread pans.
  10. Bake on center rack 35-40 minutes, until a toothpick inserted in center comes out clean.
  11. Remove pans from oven and let cool 15 minutes before turning loaves out onto a wire rack.
  12. Allow to cool 30 minutes more before slicing.


This recipe is adapted from Baked

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 273mgCarbohydrates: 32gFiber: 2gSugar: 19gProtein: 3g

Nutrition information provided is an estimate from For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

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Thursday 2nd of May 2019

Love a slice of good banana cake any day. These look so well done and perfect!

Felice Geoghegan

Sunday 28th of April 2019

I would like to try this recipe but I don't see nuts listed as an ingredient or where to add them?


Saturday 4th of May 2019

Ah! thanks for noting that, Felice! I toasted them and added them into the batter before dividing into the pans. I will add that instruction and update. :D

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Thursday 25th of April 2019

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Tuesday 23rd of April 2019

[…] Banana Cookies with Sprinkles from Who Needs A Cape? Cinnamon Roll Cake from Books n’ Cooks Espresso Banana Bread from PasstheSushi Spring Blooms Cake from The Mandatory Mooch Vegan Coffee Cinnamon Rolls from The […]

Michael Wascher

Tuesday 23rd of April 2019

Brunch? I love savory. I love sweet. I want to try it all.

Except the froo-froo "coffee". I take my coffee strong and black, no additives except maybe a shot of coffee to fortify a brewed coffee!