Description
Espresso Banana Bread, glazed to perfection, combines your breakfast coffee with a sweet treat. It’s banana bread, elevated.
Ingredients
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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