Banana Espresso Bread

Let me tell you about this wild and wonderful Banana Espresso Bread. It’s that kind of recipe where your classic banana bread takes a good shot of espresso straight to the heart and suddenly feels like it can take on the world. It’s not just for breakfast; it’s for anytime you’re in need of a pick-me-up with a side of nostalgia. The strong coffee notes tied together with the sweet, mushy banana? Absolute perfection, and trust me, you’re gonna want a slice (or three).

Now, picture this: a lazy Sunday morning, fresh coffee brewing, and my husband sniffing the air like a mesmerized cartoon character walking on wafts of aroma straight into the kitchen. He’s already dove face-first into this bread, and our little family has claimed it as a Saturday brunch staple. The first time I whipped it up, I hadn’t even gotten it out of the oven before he appeared with a fork in hand. It’s now at the top of our greatest hits playlist of recipes.

Why You’ll Love This Banana Espresso Bread

1. It’s like getting a caffeine hug in every bite.
2. You can pretend you’re a fancy barista-pâtissier hybrid without leaving home.
3. Coffee-flavored anything should be a food group — just saying.
4. Bananas and espresso are like the power couple you never knew you needed.

How to Make It

Alright, so here’s where the magic happens! First, grab those spotty bananas from the back of the fruit bowl — they’re basically begging to be turned into something amazing. Mush them all up until they look like a questionable paste. Then, coffee shot time! Brew it strong, and remember — if you wouldn’t drink it, don’t put it in your bread. Mix those bad boys together with all the usual suspects: flour, sugar, maybe throw in some chocolate chips if you’re feeling wild. Pour it all snug into your favorite baking dish and let the oven take over the hard work. Mine sometimes comes out a little too enthusiastic on top — but hey, more crunch, right?

Ingredient Notes

– Bananas: The uglier, the better. Trust me, those sad, brown-spotted babes are gonna give you all the flavor.
– Espresso: Strong and dark — it’s your caffeine fix in bread form. Easy on the additions, though, or it might taste too “extra.”
– Flour: Tried subbing with almond flour once — textural tragedy. Just stick to all-purpose or blend, and you’re golden.

Recipe Steps

1. Preheat the oven and mash those bananas to a pulp.
2. Pull an espresso shot and let it cool just a bit — don’t burn yourself!
3. Mix all ingredients like a happy chaos of flavors.
4. Pour into a greased loaf pan — make sure you’ve done this or it becomes a sticking disaster.
5. Bake until golden and cracking on top — it’s done when you can’t wait any longer to eat it.

What to Serve It With

Tips & Mistakes

– Mishaps? Yeah, sometimes I forget the baking powder. Flatbread banana doesn’t quite have the right ring to it.
– Stick with regular flour unless you want a banana espresso paver stone.

Storage Tips

Store this masterpiece in an airtight container for a couple of days — if it lasts that long. Cold slices make for surprisingly good breakfast when you’re running late, and it toasts nicely too. No shame in grabbing a chunk on the go!

Variations and Substitutions

Feeling adventurous? Swap half the sugar for honey, and brace for the sweet, sticky loveliness. Tried it once with almond milk — skip it, unless you like taste-like-cardboard experiments. Chocolate chips are always a good idea, or even nuts if you want a crunchy surprise.

Frequently Asked Questions

Banana Espresso Bread

This moist and flavorful Banana Espresso Bread combines ripe bananas and rich espresso for a delightful morning treat or afternoon snack.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup unsalted butter melted
• ▢ 2 ripe bananas mashed
• ▢ 1 large egg
• ▢ 2 tablespoons espresso strongly brewed
• ▢ 0.5 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, mix melted butter with sugar, mashed bananas, egg, espresso, and vanilla extract until well combined.
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
• Pour batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store wrapped at room temperature for up to 3 days or freeze for longer storage.