Chocolate Chip-Espresso Banana Bread

Chocolate Chip-Espresso Banana Bread

Blogger Cheri Liefeld of Adventures in the Kitchen bakes up a Chocolate Chip-Espresso Banana Bread. Learn to make this recipe with our how-to article.

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

4

servings

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)
  1. Heat oven to 325┬░F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Drizzle with melted chocolate across top before serving.
Pour into 12 to 15 regular-size paper baking cup-lined muffin cups; bake 20 to 25 minutes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.