Banana Espresso Bread

Banana bread with a hint of espresso in every bite. This banana espresso bread is simple to make and delicious, perfect for breakfast.

Happy Sunday!

I thought we could start our Sunday morning with a slice of this banana espresso bread. Even better, if you’re pairing the banana espresso bread with a cup of coffee or hot chocolate. Especially as we’re quickly approaching fall. <3

Warm banana espresso bread with a cup of hot chocolate or coffee on a chilly fall morning. Doesn’t that just sound comforting?

Banana bread and banana nut muffins were a staple in my life for years. During college, which doesn’t feel so long ago, my house mates and I used to buy bananas every week. But our bananas seem to ripen so fast. And once the bananas are ripe with lot of black spots, it’s perfect for banana bread.

Guess what that means. Yup! Banana bread and banana nut muffins almost every single week. It’s a wonder we never got tired of them.

So today, since I’m feeling a little nostalgic, and we seem to have ripe bananas in the house. Which means I’m sharing this banana espresso bread with you. Each bite is sweet with the slightest hint of espresso. It’s simple to make and absolutely delicious.

I know you’ll love this as much as I do!

Preheat the oven to 350F. Line a 9×5 inch baking pan with either parchment paper or lightly grease with nonstick cooking spray or vegetable oil.

In a medium mixing bowl, add flour, baking soda, baking powder, espresso powder, and ground cinnamon, then whisk until the ingredients are incorporated.

In a large mixing bowl, whisk together eggs and brown sugar until smooth. Then add buttermilk, vegetable oil, whisking until combined. Stir in the mashed bananas and vanilla extract and mix until combined. Slowly add the dry ingredients and stir until well incorporated. Pour the batter into the prepared loaf pan. Top with coarse sugar.

Place the loaf pan into the oven and bake the banana espresso bread for about 30-35 minutes. Check on the bread. If the top of the bread is browning, tent the bread with foil, and bake for an additional 10-15 minutes. Check the readiness of the bread by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready. Remove the bread from the oven and set aside for 15 minutes to cool before cutting into the bread.

Serve the banana espresso bread warm with coffee, hot chocolate, or tea.

Enjoy!

Banana Espresso Bread

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Banana bread with a hint of espresso in every bite. This banana espresso bread is simple to make and delicious, perfect for breakfast.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 1 loaf

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ¾ teaspoon espresso powder
• ¼ teaspoon ground cinnamon
• 2 large eggs
• 1 cup brown sugar
• ⅓ cup buttermilk
• ½ cup vegetable oil
• 3 large ripe bananas, mashed
• 1 ½ teaspoons vanilla extract
• Coarse sugar for sprinkling

Directions:

1. Preheat the oven to 350F. Line a 9x5 inch baking pan with either parchment paper or lightly grease with nonstick cooking spray or vegetable oil.
2. In a medium mixing bowl, add flour, baking soda, baking powder, espresso powder, and ground cinnamon, then whisk until the ingredients are incorporated.
3. In a large mixing bowl, whisk together eggs and brown sugar until smooth. Then add buttermilk, vegetable oil, whisking until combined. Stir in the mashed bananas and vanilla extract and mix until combined. Slowly add the dry ingredients and stir until well incorporated. Pour the batter into the prepared loaf pan. Top with coarse sugar.
4. Place the loaf pan into the oven and bake the banana espresso bread for about 30-35 minutes. Check on the bread. If the top of the bread is browning, tent the bread with foil, and bake for an additional 10-15 minutes. Check the readiness of the bread by inserting a toothpick through the center. If the toothpick comes out clean, the bread is ready. Remove the bread from the oven and set aside for 15 minutes to cool before cutting into the bread.
5. Serve the banana espresso bread warm with coffee, hot chocolate, or tea.

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