Keyword: banana

Double Chocolate Banana Bread with Maple Espresso Icing

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 Double Chocolate Banana Bread with Maple Espresso Icing
Tender, moist chocolate banana bread loaded with mini chocolate chips, topped with maple espresso icing by Brownie Mischief
Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf
Servings
loaf
Ingredients
Double Chocolate Banana Bread
Maple Espresso Icing
Course Breakfast, Brunch, Dessert
Keyword banana, chocolate, loaf
Servings
loaf
Ingredients
Double Chocolate Banana Bread
Maple Espresso Icing
Instructions
Double Chocolate Banana Bread
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside of the baking pan with a mixture of equal parts flour and cocoa powder.
  2. In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon until well combined.
  3. In a large bowl, whisk together, by hand or with an electric mixer, the brown sugar, granulated sugar, oil, eggs, vanilla and buttermilk until smooth and well blended. Stir in the mashed bananas. Stir in the flour mixture just until combined. In a small bowl, toss the mini chocolate chips with 1 teaspoon of flour, then stir them into the batter.
  4. Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 45-55 minutes. If you hit melted chocolate chips, insert another toothpick in a different spot. You can also use an instant read thermometer to check for doneness. The internal temperature should be approximately 200ºF (95ºC). Let the banana bread cool in the pan for 15 minutes, then remove it from the pan and transfer it to a cooling rack.
Maple Espresso Icing
  1. In a medium-size bowl, whisk together the maple syrup, 2 tablespoons of cream, the espresso powder and maple extract, until the espresso powder is dissolved. Gradually whisk in the powdered sugar and continue whisking until well combined. Add additional cream until the desired consistency is reached. whisk until smooth. Spread the icing over the top of the cooled loaf.
Recipe Notes

To find the loaf pan I used, click here.

My Favorite Banana Bread

This moist, flavorful banana bread is my favorite banana bread recipe to date. I like to add toasted pecans or chocolate chips to make it extra delicious.

Print Recipe
 My Favorite Banana Bread
Moist, flavorful banana bread
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword banana, loaf
Servings
loaf
Ingredients
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword banana, loaf
Servings
loaf
Ingredients
Instructions
  1. Preheat the oven to 350ºF (165ºC). Line the bottom an 8 x 4-inch or a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the 1/2 cup of pecans if using. If using chocolate chips, set aside 1/4 cup (43g) for the top and stir in the remaining 1 cup (170g) of chocolate chips.
  4. Transfer the batter to the prepared loaf pan. Sprinkle the loaf with the chopped pecans or 1/4 cup (43g)of chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 40-50 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer it to a cooling rack to cool completely.