Espresso Banana Bread Recipe

Name: Espresso Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 very ripe bananas, mashed well; 1 large egg, at room temperature (the temp here is important because a cold egg will congeal the oil/butter); 2 tablespoons sour cream, or creme fraiche, or Greek yogurt; 2 ounces shot of espresso (or absurdly strong coffee); 1 teaspoon vanilla extract; 1 teaspoon instant espresso granules; 1/3 cup melted coconut oil (or melted, unsalted butter); 3/4 cup granulated sugar; 1 1/2 cups all purpose flour (whole wheat pastry flour would also work well); 1 teaspoon baking soda; 1 teaspoon Kosher salt

Servings: persons

3 very ripe bananas, mashed well
1 large egg, at room temperature (the temp here is important because a cold egg will congeal the oil/butter)
2 tablespoons sour cream, or creme fraiche, or Greek yogurt
2 ounces shot of espresso (or absurdly strong coffee)
1 teaspoon vanilla extract
1 teaspoon instant espresso granules
1/3 cup melted coconut oil (or melted, unsalted butter)
3/4 cup granulated sugar
1 1/2 cups all purpose flour (whole wheat pastry flour would also work well)
1 teaspoon baking soda
1 teaspoon Kosher salt

1
Heat your oven to 350u00b0F and grease a 9X5-inch loaf pan. In a medium-large mixing bowl, stir the mashed bananas together with the egg, sour cream, espresso, and vanilla extract, until everything is well combined. Stir in the instant espresso granules (you can omit these if you want, but if you use only brewed espresso, the bread will have a very subtle coffee flavor -- adding instant espresso as well pumps up the coffee flavor. I think it's good both ways.)
2
Next, stir in the melted oil/butter until it is completely incorporated. Follow this by stirring in the sugar until everything is well mixed.
3
In a small bowl, stir together the flour, baking soda, and salt. Dump this mixture into the wet ingredients and stir just until there are no dry streaks left. The batter will still be lumpy. Scrape the batter into the prepared loaf pan and bake in the oven until a tester inserted into the loaf comes out clean, about one hour.
4
Remove from the oven, allow to cool in the loaf pan for 10 to 15 minutes, then gently run a knife around the edge of the bread and turn it out of the pan. Finish cooling the bread on a cooling rack. I think the flavor of banana bread gets better if you let it sit for a while, but who can help themselves from having at least one piece while it's still warm, right? But, it'll be even better on day two! Accompanied by espresso! Because espresso is good.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 very ripe bananas, mashed well, 1 large egg, at room temperature (the temp here is important because a cold egg will congeal the oil/butter), 2 tablespoons sour cream, or creme fraiche, or Greek yogurt, 2 ounces shot of espresso (or absurdly strong coffee), and more.

Yes, Espresso Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Banana Bread

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