Description
A delightful twist on classic banana bread, this recipe features a rich espresso flavor that enhances the sweetness of ripe bananas, making for a comforting and delicious treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour (Spoon and level for accuracy.)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon instant espresso powder (Dissolve in hot brewed espresso for best flavor.)
Wet Ingredients
- 1/2 cup unsalted butter, melted (Melted and slightly cooled.)
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup mashed ripe bananas (About 2-3 medium bananas.)
- 2 tablespoons strong brewed espresso or cooled coffee
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
Optional Ingredients
- 1/2 cup bittersweet chocolate chips or chopped chocolate (Optional.)
- to taste flaky sea salt for sprinkling (Optional, for a contrast in taste.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder; set aside.
- In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, whisking after each addition.
- Stir in the mashed bananas, brewed espresso, and vanilla extract. Mix in the Greek yogurt or sour cream.
Mixing
- Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips if using.
Baking
- Pour the batter into the prepared pan and smooth the top. Sprinkle with flaky sea salt if desired.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 55–65 minutes.
- If the top browns too quickly, tent the loaf loosely with foil for the last 10–15 minutes.
- Cool the loaf in the pan for 10–15 minutes, then remove it to a wire rack to cool completely before slicing.
Notes
For best results, slice at room temperature. Serve with a thin smear of butter or cream cheese. It pairs beautifully with coffee or milk. To store, wrap tightly in plastic wrap for 2–3 days at room temperature, or in the fridge for up to 5 days. For longer storage, freeze slices individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Cuisine: American