ESPRESSO CHOCOLATE CHIP BREAD
This espresso chocolate chip bread has the most delicious coffee + chocolate flavors! This bread has the most amazing taste and texture, and is filled with healthy ingredients: oats, nut butter, and pure maple syrup to sweeten. This espresso bread is naturally gluten free, with a tested vegan option. It is much lower in sugar than most quick bread recipes, and makes for the most delicious breakfast or snack (especially paired with a mug of coffee or glass of milk!). I honestly tested this recipe MANY months ago in the very beginning of this year...and am just now getting around to sharing it with you (insert facepalm). I seriously can NOT wait for you to try this bread yourself!!! ????
Provided by Audra's Appetite
Categories Breakfast, Snack
Time 1h
Yield 8-12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a loaf pan or 12 muffin tin with nonstick cooking spray and set aside.
- In a medium bowl, combine applesauce, flax (or regular) eggs, milk, maple syrup, almond butter, and vanilla extract. Whisk until smooth and combined.
- In a smaller bowl, combine oat flour, expresso powder (or instant coffee) baking powder, baking soda and stir until combined.
- Add flour mixture to wet ingredients and gently stir until combined. Stir in chocolate chips.
- Bake at 350 degrees in loaf pan about 45-50 minutes. Can also make 12 muffins, which will take about 18-24 minutes to bake.
- This recipe freezes great too!
CHOCOLATE CHIP-ESPRESSO BANANA BREAD
Moist and delicious banana bread is given a burst of chocolate thanks to espresso powder and chocolate chips. For even more goodness, drizzle melted chocolate on top.
Provided by By Cheri Liefeld
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
- In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
- Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.
Nutrition Facts : ServingSize 1 Serving
ESPRESSO CHOCOLATE CHIP COOKIE
Steps:
- Preheat oven to 300 degrees F.
- Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
- In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
- Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
- Serve warm with a glass of milk.
ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER
Provided by Bobby Flay
Time 1h50m
Yield One 9-inch loaf
Number Of Ingredients 15
Steps:
- Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
- Whisk the flour, baking soda and kosher salt together in a medium bowl.
- Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
- Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
- Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.
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