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Filling and chocolaty bananbread

Banana Bread with Chocolate, Coffee and Pistachio

1,5 Hours

Ingredients (for a bread pan rooming 1,5 liters):

50 g melted butter (cooled down)

2 tbsp strong coffee (cooled down)

100 g roasted pistachios, roughly chopped (we have also used hazelnuts)

3 large ripe bananas, mashed

50 ml sunflower oil (or other neutral oil)

150 g brown sugar

2 eggs (at room temperature)

200 g flour

60 g cocoa powder 

¼ tsp salt

½ tsp baking soda

½ tsp baking powder

1 tsp vanilla sugar

160 g dark chocolate chips


Preheat the oven to 175°C. Grease the bread pan with butter or oil, or cover the inside with parchment paper.

Add bananas, butter, coffee and oil to a bowl. Stir together and add the brown sugar and eggs. Mix well.

Sift the flour, cocoa powder, salt, baking soda, baking powder and vanilla sugar in another bowl. 

Combine the dry ingredients with the wet ones. Make sure to not stir the batter too much. Add ¾ of the chocolate chips. 

Pour ⅓ of the batter into the bread pan. Sprinkle over half of the nuts. Add another ⅓ of the batter and sprinkle over the rest of the nuts. Pour in the rest of the batter and sprinkle over the rest of the chocolate chips. 

Bake in the middle of the oven for 60-65 minutes, or until a stick is clean when you pull it out of the bread. 

Cool in the pan for 10 minutes, and then on a rack after that. 

The bread will stay moist and delicious for 3-4 days in a sealed bag in the fridge or for 1-2 months in the freezer.