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Espresso Banana Bread

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Coffee is life.

Do I need to say more?

I’m a coffee girl. I drink it all day, and crave it constantly. I have coffee scented bath and body products, candles, and even socks with coffee beans on them. I’ll take it black, with creamer, as a latte, cappuccino, and especially as straight espresso. I wanted to make a bread featuring coffee, and what could be better than combining my favorite banana bread recipe, with some hints of ESPRESSO!? I love these little guys… I hope you do, too!

What you need:

Make it:

Preheat your oven to 350.  I love my silicone mini loaf pan for these!  Lightly spray your bread pan or mini loaf pan and dust with flour.

In a medium bowl, use a whisk or fork to smash up the bananas until they are nearly smooth.

On low speed, add milk, egg, vanilla and sugar. Beat until light and fluffy.

Add espresso and beat until combined.

Back on low speed, add the soda, salt, cinnamon and flour.  Mix until just combined.

Fold baking chips into batter.

Pour into prepared pan and bake for 18-22 minutes, or until toothpick comes out clean. For a single loaf, bake 55-70 minute.

Let cool about 4 minutes before releasing them from the pan, then eat them up!

These freeze nicely when wrapped tightly, too!

ENJOY!

Try these coffee and banana bread inspired recipes, too!

Print Recipe
5 from 1 vote

Espresso Banana Bread

These little loaves can be made into one large loaf, too! They offer the comfort of a moist banana bread with the kick of espresso!

Ingredients

  • 3 medium ripened bananas
  • 1/2 cup milk I use almond milk
  • 1 egg
  • 1 teaspoon vanilla
  • 3-4 tablespoons prepared espresso or super strong coffee I use Cafe Bustelo Instant Espresso Coffee Single Serve Packets mixed with hot water to dissolve.
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups flour
  • 1 package espresso baking chips

Instructions

  • Preheat your oven to 350.  I love my silicone mini loaf pan for these!  Lightly spray your bread pan or mini loaf pan and dust with flour.
  • In a medium bowl, use a whisk or fork to smash up the bananas until they are nearly smooth.
  • On low speed, add milk, egg, vanilla and sugar. Beat until light and fluffy.
  • Add espresso and beat until combined.
  • Back on low speed, add the soda, salt, cinnamon and flour.  Mix until just combined.
  • Fold baking chips into batter.
  • Pour into prepared pan and bake for 18-22 minutes, or until toothpick comes out clean. For a single loaf, bake 55-70 minute.
  • Let cool about 4 minutes before releasing them from the pan, then eat them up!

Notes

These freeze nicely when wrapped tightly, too!
ENJOY!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

4 Comments

  1. 5 stars
    This Expresso Banana Bread looks and sounds really good! And my son will like this too.

  2. This recipe sounds fantastic! I love banana bread, but I’d never thought to add coffee!

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