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Sliced loaf of moist Coffee Banana Bread on a wooden cutting board with scattered coffee beans.
Daniel

Coffee Banana Bread

Moist, deeply flavored banana bread with a subtle coffee kick that makes your morning slice feel like a coffee shop treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp instant espresso powder
Wet Ingredients
  • 3 large very ripe bananas mashed, about 1.5 cups
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.25 cup plain Greek yogurt or sour cream

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper leaving an overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, salt, and espresso powder until evenly combined. The espresso should be fully distributed with no clumps.
  3. In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each. Stir in mashed bananas, yogurt, and vanilla until smooth.
  4. Pour dry ingredients into wet. Switch to a rubber spatula and fold gently until just combined - some small streaks of flour are okay. Do not overmix or the bread will be tough.
  5. Scrape batter into prepared pan and smooth the top. Bake 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be deep golden and crackled.
  6. Cool in pan 15 minutes, then lift out using parchment and cool completely on a wire rack before slicing. The coffee flavor intensifies as it cools.

Notes

For stronger coffee flavor, increase espresso to 1.5 tablespoons or brush the warm loaf with a coffee glaze made from 1 tablespoon brewed coffee and 1/2 cup powdered sugar. This bread stays moist for 3 days wrapped tightly at room temperature, or freeze slices individually for up to 3 months. Use bananas with black spots - the uglier, the sweeter and more flavorful your bread will be.