Recipe

Salted Espresso Banana Choc Chip Loaf

A silky, smooth banana loaf with dark chocolate, rich caramelized notes, and a tiny savory twist that makes every bite taste deeper and more bakery-grown-up.

By Matt Campbell

•

4.8

A sliced banana chocolate chip loaf on a wooden cutting board with melted chocolate chips on top, with a stick of butter and ripe bananas in the background

Jump to Recipe

This loaf is for anyone who loves banana bread but secretly wishes it had a little more edge. We keep the comfort, the cozy crumb, and the chocolate chip pockets, then nudge the flavor into “wait, what is that?” territory with a whisper of espresso, a pinch of salt that actually shows up, and optional chopped nuts for crunch.

The texture is the main event: silky and smooth in the center, with crisp edges and a glossy, chocolate-kissed top. It is the kind of bake you can pull off on a weeknight, but it still feels like you did something special.

A mixing bowl filled with mashed bananas and brown sugar with a whisk resting inside

Why It Works

Silky crumb, not dry: A mix of butter and a little yogurt keeps it tender without getting gummy.
Deeper flavor: Brown sugar, vanilla, and a pinch of espresso make the banana taste more banana, and the chocolate taste more chocolate.
Savory balance: Enough salt to sharpen the sweetness, plus an optional pinch of cinnamon and nutmeg for warmth without turning it into a spice cake.
Crisp top, soft middle: A quick sprinkle of flaky salt and a few extra chips up top help you get those bakery-style edges.

Pairs Well With

Storage Tips

Room temp: Wrap the loaf or individual slices tightly and keep at room temperature for 2 to 3 days. If your kitchen is warm or humid, aim closer to 2 days and use your senses (off smell or visible mold means toss it).

Fridge: Store in an airtight container for up to 5 to 6 days. The fridge can dry quick breads, so wrap slices first, then seal in the container for best results. Let slices come to room temp or warm briefly to bring back the soft, silky crumb.

Freezer: Slice the loaf, wrap slices individually, then freeze in a zip-top bag for up to 2 months. Thaw on the counter, or toast straight from frozen for crisp edges.

Best reheat: 10 to 15 seconds in the microwave for gooey chocolate, or toast in a skillet with a tiny bit of butter for golden edges.

Common Questions

Is this loaf actually savory?

It is still a sweet loaf, but the flavor is more balanced than typical banana bread. The “savory” part comes from proper salt, a touch of espresso, and optional nuts. Think: less candy-sweet, more bakery-grown-up.

Can I make it without yogurt or sour cream?

Yes. Swap in the same amount (1/4 cup) of buttermilk. If you only have milk, you can DIY a quick substitute: use 1/4 cup milk plus 1 teaspoon lemon juice or vinegar, then let it sit 5 minutes. The texture may be a touch less lush, but it still bakes up great.

How ripe should the bananas be?

Very ripe. The peels should be heavily speckled or mostly brown. Under-ripe bananas make the loaf less sweet and less banana-forward.

Why did my chocolate chips sink?

A few common reasons: a thinner batter (often from extra-large bananas), an oven that runs cool, or folding too aggressively. Chip size can also matter. If you want extra insurance, toss the chips with 1 teaspoon flour before folding them in. It is optional, but it helps them stay suspended.

Can I make muffins instead?

Absolutely. Bake in a lined muffin tin at 350°F for about 18 to 22 minutes, until a toothpick comes out with a few moist crumbs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Measuring cups and spoons
Fork or potato masher for bananas
Parchment paper (recommended for easy lift-out)

I started making banana bread as a “use up the sad bananas” move, which is basically the most honest origin story in baking. But after a few loaves, I wanted something that tasted a little more intentional. So I leaned into the parts I love in savory cooking: seasoning, balance, and that tiny bitter note that makes sweet things pop. The first time I added espresso and a real pinch of salt, I took a bite and did the full mid-bite pause. Not because it was fancy. Because it was right.

Salted Espresso Banana Choc Chip Loaf

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 to 65 minutes

Total Time 1 hour 15 minutes

Servings 10 slices

Ingredients

3 very ripe bananas, mashed (about 1 1/3 cups, 320 g)
1/2 cup unsalted butter, melted and slightly cooled (113 g)
2/3 cup packed light brown sugar (135 g)
2 large eggs, room temperature
1/4 cup plain Greek yogurt or sour cream (60 g)
1 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour (210 g)
1 tsp baking soda
1/2 tsp baking powder
1 tsp kosher salt (or 1/2 tsp fine sea salt)
1/2 tsp ground cinnamon (optional)
Pinch nutmeg (optional)
1 tsp espresso powder (optional but recommended)
3/4 cup semi-sweet or dark chocolate chips, plus more for topping (130 g)
1/2 cup chopped toasted walnuts or pecans (optional, 60 g)
Flaky salt for topping (optional, but so good)

Note: If you only have salted butter, reduce the added salt slightly. Taste is the boss. Also, kosher salt varies by brand, so if you are using a super-coarse kosher salt, you may want to start a little under and adjust next time.

Instructions

Preheat and prep. Heat the oven to 350°F. Line a 9x5-inch loaf pan with parchment so it hangs over the sides, then lightly grease the parchment and exposed pan. (Metal pans bake most evenly. If you use glass, expect the bake time to run longer.)
Mash and mix the wet ingredients. In a large bowl, mash the bananas until mostly smooth. Whisk in melted butter, brown sugar, eggs, yogurt, and vanilla until glossy and unified.
Combine the dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and espresso powder (if using).
Bring it together gently. Add the dry ingredients to the wet and fold with a spatula just until you stop seeing dry flour. Overmixing makes banana bread tough and sad.
Fold in the good stuff. Fold in chocolate chips and nuts (if using). Save a small handful of chips for the top. (Quick nut tip: toast chopped nuts in a dry skillet for 3 to 5 minutes, stirring, until fragrant. Cool before adding.)
Pan and top. Scrape batter into the prepared pan. Sprinkle the reserved chips over the top and add a light pinch of flaky salt if you want that sweet-salty finish.
Bake. Bake for 55 to 65 minutes, until the loaf is deeply golden and a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate is fine, wet batter is not). If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes. Optional pro move: the center should read about 200 to 205°F on an instant-read thermometer.
Cool for the silky texture. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 30 minutes before slicing. It slices cleaner and the crumb sets up smooth and tender.

A freshly baked banana chocolate chip loaf cooling on a wire rack with parchment paper

Nutrition information is estimated.

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