Best 2 Espresso Chocolate Chip Banana Bread With Espresso Cinnamon Butter Recipes

Indulge in a taste sensation that harmonizes coffee, chocolate, banana, and cinnamon with our delectable Espresso Chocolate Chip Banana Bread and its delightful accompaniment, Espresso Cinnamon Butter. This extraordinary bread is a symphony of flavors, featuring a moist and tender texture studded with rich chocolate chips, ripe bananas, and infused with the robust aroma of espresso. Its crust is adorned with a sprinkling of Turbinado sugar, adding a touch of sweetness and crunch. Complementing this delectable bread is a luscious Espresso Cinnamon Butter, a velvety spread that blends the invigorating taste of espresso with the warmth of cinnamon and the creaminess of butter. Together, these recipes create an unforgettable culinary experience that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON AND CHOCOLATE BANANA BREAD

Cinnamon and Chocolate Banana Bread image

Provided by Marcela Valladolid

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
1 disk Mexican chocolate, chopped into small pieces
3/4 cup unbleached all-purpose flour
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
8 tablespoons (1 stick) unsalted butter

Steps:

For the banana bread: Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
Sift the flour, baking soda and salt into a medium bowl. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the walnuts, then the Mexican chocolate.
For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Cut in the butter with 2 knives until uniform.
Fill the cups of the muffin tin about halfway with the batter. Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter. Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let cool before serving. These muffins are great with a smear of butter.

CHOCOLATE CHIP-ESPRESSO BANANA BREAD

Chocolate Chip-Espresso Banana Bread image

Moist and delicious banana bread is given a burst of chocolate thanks to espresso powder and chocolate chips. For even more goodness, drizzle melted chocolate on top.

Provided by By Cheri Liefeld

Categories Side Dish

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 1/2 cups mashed very ripe bananas (3 to 4 bananas)
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
2 eggs
1 1/2 cup Gold Medal™ all-purpose flour
1 teaspoon instant espresso powder
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup semisweet chocolate chips (6 oz)

Steps:

Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.

Nutrition Facts : ServingSize 1 Serving

Tips:

Use ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be.
Don't overmix the batter. Overmixing can make your bread tough.
Use a loaf pan that is no larger than 9x5 inches. If you use a larger pan, your bread will be too thin and dry.
Don't overbake the bread. The bread is done when a toothpick inserted into the center comes out clean.
Let the bread cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This espresso chocolate chip banana bread with espresso cinnamon butter is a delicious and easy-to-make treat that is perfect for any occasion. The bread is moist and flavorful, with just the right amount of sweetness. The espresso cinnamon butter is the perfect finishing touch, adding a rich and decadent flavor. Whether you're enjoying a slice for breakfast, lunch, or dessert, this bread is sure to satisfy your sweet tooth.