Instagram is funny. You “meet” people through sharing recipes and supporting each other with a simple like and comment. And sometimes you meet people who just so happen live in your building and who you went to college with, but didn’t realize.
That was the case with Isabelle over at Good Get Feelings. I was obsessed with her health and wellness and positive energy content from the start, and became even more obsessed when I tried her Chocolate Brownie banana bread. This Chocolate espresso banana bread is my version of her recipe that I made after realizing I had way too many espresso morsels on my hand to use.
Not only that, but I always love adding instant coffee powder into any and all chocolate dessert recipes, as chocolate brings out the flavor of chocolate.
Because this is a gluten-free loaf, we use almond flour which make it extremely moist compared to standard AP flour. My Dad said he thought it was underbaked when I gave him a slice to taste test, but to be honest, he’s just never had a gluten-free baked good and doesn’t know what he’s talking about 😉
Dad also says that chocolate and bananas don’t go together, and I’m going to have to politely (yet, strongly) disagree.
That being said, this is super SUPER fugdy, and I owe it to Isabelle for the inspo. The last time I whipped up her brownie loaf, it didn’t last more than 24 hours in my apartment – oops. If you don’t have the ingredients to make my loaf, I highly recommend checking out her recipe to see if you have the ingredients to make the original version!
The chocolate flavor is enhanced with instant coffee mix and Nestle espresso morsels in this SUPER fudgy banana bread recipe.
- 1/4 cup melted coconut oil + 2 TBSP for greasing the pan
- 1 TBSP Vanilla extract
- 2/3 cup Dark brown sugar
- 1 egg
- 2 TBSP Apple cider vinegar
- 3 Medium bananas, mashed (about 1 cup)
- 2 cups almond flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup cocoa powder
- 2 TBSP Instant coffee powder
- 1/2 cup Nestle Espresso morsels, chopped + 2 TBSP for topping
- Preheat oven to 350.
- Mix the wet ingredients in a bowl until smooth, then mix in the espresso powder.
- In a separate bowl, combine the rest of the dry ingredients, then slowly add the mixture to the wet ingredients.
- Grease a 8.5 x 4.5 x 2.75 pan with coconut oil and pour in the batter. Top with more espresso morsels. Bake for 30-32 minutes or until a toothpick comes out clean.
- Let the loaf completely cool before cutting into it, although I highly recommend letting it set up in the fridge overnight before doing so.