Espresso Lemon Chocolate Chip Banana Bread!
Or as I like to call it lately, my housewarming gift. In the past month or so, I’ve made it three times, each time for a party. I’m not a big drinker, but I do like making and bringing food. And that food being dessert. And eating it 🙂
I’m actually eating a few chocolate chips right now as my dessert. (Thanks, Dad.) The chocolate chips above and the ones that I’m having now are also leftovers from last spring when I made chocolate covered matzoh (also good). The chips were on sale, and I, well, may have bought several bags. They still taste good though.
It also wouldn’t be Espresso Lemon Chocolate Chip Banana Bread without the lemon! We need the zest!! Plus, saying four rather than five words before getting to “Bread” would also not be as fun.
And finally there’s the espresso powder. I’m currently working on a 11-ounce bag that still has the majority of its ounces despite a printed ‘best by’ date that’s best gone by. But hey, I’m not a big (coffee) drinker. I do like dessert though. And eating it 🙂
And with that, here’s the recipe!
Espresso Lemon Chocolate Chip Banana Bread
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 3/4 stick of butter
- Zest from one lemon
- 2 eggs
- 3 ripe bananas
- 1 cup chocolate chips
- 1/2 Tbsp espresso powder
- Mix the flour, baking powder, and salt in one bowl
- Mix the sugar, butter, lemon zest, eggs, and bananas in another bowl (I used a handheld electronic mixer for this step; I also softened and cut the butter into pieces and cut the banana into pieces first)
- Add the flour mixture to the sugar mixture, and mix until smooth
- Add the chocolate chips and espresso powder, and mix them in
- Pour the mixture into a greased loaf pan
- Bake for about an hour at 375 degrees
(Adapted from the Banana Bread Cockaigne recipe in The Joy of Cooking. I changed a few measurements and also made the coffee and chocolate additions :))
So far the feedback’s been very positive, as it also was a few months ago when an espresso powder and frozen blueberry brainstorm resulted in the similarly titled, Espresso Lemon Blueberry Pound Cake, which itself followed from the equally if not more awesome, Lemon Chocolate Chip Pound Cake.
The espresso powder definitely gives it something extra. It’s hard to place – sort of like a hearty, dense smoky sensation that doesn’t at the same time give it a smoky flavor. If you have two pans, make a double recipe with the espresso powder in one, and see what you think!
And there it is, Espresso Lemon Chocolate Chip Banana Bread!
Now to eat a few more chocolate chips 🙂