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Choclate Expresso Banana Bread

Yields one 9” loaf


1 ½ C All-purpose flour
1 tsp baking soda
¼ tsp salt
3-4 very ripe bananas
½ C sugar
2 TBSP brown sugar
1 egg
5 TBSP melted butter
1 TBSP instant espresso powder
3 ounces semi-sweet chocolate chips


Sift together flour, baking soda and salt.

In a separate bowl smash the ripe bananas.

Stir the sugar and the brown sugar into the bananas.

Add the egg into the banana mixture stirring well to incorporate.

Stir the melted butter and espresso powder into the banana mixture.

Whisk the flour mixture into the bananas stirring until just incorporated. Be careful not to overmix.

Stir the chocolate chips into the batter.

Lightly butter a 9” loaf pan and fill with the batter.

Bake in a pre-heated 350-degree oven for 45-55 minutes or until a toothpick comes out clean.

Let cool on a wire rack for 10 minutes before unmolding from loaf pan.

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Folkestone Inn Bed & Breakfast
Scott & Toni Rowe Owners/Innkeepers
101 Folkestone Road
Bryson City, NC 28713-7891

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