Coffee Banana Bread
This coffee banana bread features coffee in three unique forms for a bold twist on a classic quick bread. The simple batter comes together in just 15 minutes, and you won't even need a mixer! Served with your favorite cup of coffee, it's the perfect way to start the morning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes (up to 60)
- Total Time: 1 hour 10 minutes (up to 15)
- Yield: one 8 1/2" x 4 1/2" loaf 1x
- Category: quick bread
- Method: baking
- Cuisine: American
Ingredients
Scale
- 6 3/8 ounces (1 ½ cups) all-purpose flour (gluten-free or regular)
- 1 tablespoon espresso powder
- 1 ½ teaspoons baking soda
- 1/2 teaspoon salt
- 3 3/4 ounces (1/2 cup, packed) brown sugar
- 2 ounces (4 tablespoons) unsalted butter, melted and briefly cooled
- 1 large egg, room temperature
- ¼ cup strongly-brewed coffee, hot
- 3 tablespoons instant coffee granules
- 1/2 teaspoon vanilla extract
- 12 3/4 ounces (1 ½ cups) mashed ripe bananas
- mini chocolate chips, for sprinkling (optional)
Instructions
- Preheat oven to 350ºF and grease an 8 1/2" x 4 1/2" loaf pan with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, espresso powder, baking soda, and salt until thoroughly combined.
- In a second medium mixing bowl, whisk together the brown sugar and melted butter until the mixture is creamy and well-combined. Add the egg and whisk in rapidly for about 60 seconds; the mixture should be smooth and noticeably paler in color.
- In a small glass or bowl, stir together the hot coffee, instant coffee granules, and vanilla extract until the coffee granules have dissolved.
- Add the mashed banana to the wet ingredients. While whisking, slowly pour in the coffee mixture, whisking just until the bananas and coffee are dispersed into the batter. Add the dry ingredients and fold in just until incorporated, with no streaks remaining.
- Pour the batter into the prepared loaf pan and sprinkle the top generously with mini chocolate chips if desired. Bake in preheated oven for 55-60 minutes, until a toothpick inserted into the center comes out clean.
- Let bread cool in pan on a wire rack for at least 30 minutes. Then, carefully remove loaf from pan and place directly on wire rack to cool completely before slicing.
Notes
Ingredient notes and substitutions
- Use any gluten-free all-purpose flour that contains xanthan gum to make this recipe gluten-free.
- For dairy-free banana bread, swap the melted butter with melted coconut oil.
- Frozen bananas can be used in place of fresh. Let them thaw completely before using.
Storage and shelf life
- Once cool, wrap bread in plastic wrap and store at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- To freeze, wrap in plastic wrap and place in a freezer-safe plastic bag. Freeze for up to 3 months.
