Everyone loves coffee and everyone loves banana bread, why not mix them together and make an espresso banana bread?! As a coffee lover, this is my new way of consuming caffeine. Maybe it can be yours too! This recipe is a caffeinated twist on the classic banana bread and honestly, not a bad idea to have it with your cup of morning coffee. 🤷🏻♀️ You can never have too much caffeine (joking, consume this espresso banana bread responsibly).
Enjoy this perfectly sweet, super moist Espresso Banana Bread topped with a strong, bittersweet espresso glaze! ☕️
Simple ingredients for Espresso Banana Bread 🍌
All-purpose flour: The backbone of our beloved banana bread, gives it structure.
Baking powder & baking soda: These leavening agents ensure the bread rises perfectly.
Ground cinnamon: A little warm spice to complement the banana and espresso.
Espresso powder: Infuses the bread with deep coffee flavours.
Ripe bananas: The riper, the better for sweetness and moisture!
Plain yogurt: Keeps the bread moist!
Brown sugar: Offers a rich, molasses-like sweetness.
Unsalted butter: Brings richness and tender texture.
Eggs: Bind everything together and add to the bread’s fluffiness!
Cold brewed coffee: Intensifies the coffee flavour.
Powdered sugar: The base of our glaze, adds a sweet finish.
Milk & vanilla extract: Thins and flavours the espresso glaze.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Why you’ll love this Espresso Banana Bread 🫶🏻
It’s moist: Thanks to the bananas and yogurt. 
It’s perfectly sweet: Sweet but not too sweet, not a lot of sugar was added to the cake itself with the natural sweetness of the bananas and glaze in mind!
FAQ 🤔
Can I use regular coffee instead of espresso? Sure, but fyi espresso powder gives a stronger coffee flavour.
Any substitute for yogurt? Sour cream works well as a substitute!
Tips & tricks 🪄
For the best flavour, choose bananas that are really ripe.
Don’t overmix the batter to avoid tough bread.
Let the bread cool before glazing to prevent the glaze from melting off.
For this Espress Banana Bread, I use a 9×5″ baking loaf. I also recommend using a hand or stand mixer (stand mixers go on sale often so I’d wait until then 
) to speed up the prep time and for creaming the butter and sugars. Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Glazed Espresso Banana Bread
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Description
Ingredients
Espresso banana bread
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon espresso powder or instant coffee
- 1/4 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup 2% plain yogurt
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs room temp
- 1/4 cup brewed coffee, cold
Espresso glaze
- 1 cup powdered sugar
- 1 teaspoon milk
- 1/2 teaspoon vanilla extract
- 3 tablespoon espresso, cold
Instructions
Espresso Banana Bread
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Preheat oven to 350°F (180°C). Prepare a 9×5” loaf pan with parchment paper, leaving excess on two opposite sides.
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In a small bowl, combine flour, baking powder, cinnamon, espresso powder and salt.
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In a medium bowl, mash the bananas with a fork or a potato masher. Add the yogurt and baking soda, and mix.
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In a large bowl, beat the brown sugar with the butter until the mixture is creamy and fluffy. Add the eggs, one at a time, mixing after each addition. Mix in the banana mixture. Then, mix in half of the dry ingredients. Next, mix in the cold coffee. Finally, mix in the remaining half of the dry ingredients. Do not over mix!
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Pour the batter into the loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before unmolding and cooling completely on a wire rack.
Espresso glaze
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In a small bowl, mix the powdered sugar, milk, vanilla extract and espresso until combined. Add more espresso if too thick. Pour over the loaf. Let the glaze set before cutting in and enjoy with some milk! This loaf will keep for up to 1 week in the refrigerator or up to 1 month in the freezer.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Cake
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