Recipe of the week: Banana bread with espresso and dark chocolate

Okay, I have had the idea for this combo for a while now, thinking that a little dose of caffeine along with some delicious carby banana goodness could make a pretty perfect pre- or post-run snack (or breakfast). This is a great example of something that is high in easy-to digest carbs and fairly low in fiber/fat/protein, which does make it a great option for pre-run, if you choose to give that a try! And if not, please enjoy it as a perfect pairing with your morning coffee.

While I’m sure I’m not the first person to put these things together, I am happy to share my version of this delicious (and honestly very easy) caffeinated banana loaf! I hope you love it.

Banana bread with espresso and dark chocolate

Yield: One 9-inch loaf

Ingredients:

• 3 very ripe bananas

• 2/3 cup packed brown sugar

• 1/2 cup olive oil

• 1/3 cup sour cream

• 2 large eggs

• 1 tsp vanilla extract (or measure with your heart)

• 2 cups all-purpose flour

• 1.5 Tbsp instant espresso powder (can use decaf if caffeine-sensitive)

• 1 tsp baking soda

• 1/2 tsp Kosher salt

• 3oz dark chocolate, chopped (about 1/2 cup)

Directions: Preheat the oven to 350 degrees and line a 9-by-5 inch loaf pan with parchment paper.

Grab a large bowl and add your bananas. Mash until they are smooth-ish. Add the brown sugar, eggs, oil, sour cream, and vanilla, and whisk to combine well.

Next, add the flour, espresso powder, baking soda, and salt, and stir just until combined (don’t overmix!). Stir in the chocolate.

Transfer the batter to your prepared pan and smooth into an even layer. Bake until a toothpick inserted in the center comes out mostly clean, around 55-65 minutes.

Let cool for 10 minutes in the pan, then remove using the parchment paper and transfer the bread to a cooling rack to cool completely. It will be difficult, but do your best to wait to cut the banana bread until it is completely cooled.