This espresso banana bread is packed with chocolate chips and nuts. Perfect for breakfast, or dessert.
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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.
Banana Bread with Chocolate Chips – oh this is so much more than that.
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?
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.
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.
Quick breads are perfect for snacking on any time of day. For more ideas, check these out!
- Chocolate Chip Banana Bread Coffee Cake
- Banana Peanut Butter Swirl Bread
- Caramel Frosted Zucchini Bread
If you’ve tried this Espresso Banana Bread Recipe or any other recipe on passthesushi.com 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 & @girlcarnivore, Twitter & Facebook.
- 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
- Preheat oven to 350 degrees
- grease two 5x9" bread pans
- In the bowl of your stand mixer combine bananas, sugar, egg, milk and butter.
- With the paddle attachment, beat until smooth.
- in a separate bowl, stir together flour, espresso powder, salt, and baking soda.
- While mixer is running at lowest speed, slowly add dry ingredients.
- Mix until just combined
- fold in chocolate chips
- Distribute batter evenly between bread pans.
- Bake on center rack 35-40 minutes, until a toothpick inserted in center comes out clean.
- Remove pans from oven and let cool 15 minutes before turning loaves out onto a wire rack.
- Allow to cool 30 minutes more before slicing.
This recipe is adapted from Baked
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 214 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 27mg Sodium: 273mg Carbohydrates: 32g Fiber: 2g Sugar: 19g Protein: 3g
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PRIZE#6 COOKBOOK SET
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
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Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food
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Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
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Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
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Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes
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Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker
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Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
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