Description
This cozy loaf combines the classic flavor of banana bread with a hint of coffee, making it a delightful treat for breakfast or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all purpose flour, spooned and leveled (Measure flour by spooning into the cup and leveling.)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (Optional but nice.)
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup mashed very ripe bananas (about 2 to 3 medium bananas) (Use very ripe bananas for maximum flavor.)
- 1/4 cup plain sour cream or plain Greek yogurt (Sour cream makes it richer but yogurt keeps the loaf moist.)
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water (Or use strong brewed espresso, cooled.)
Optional Ingredients
- 1/2 cup dark chocolate chips or chopped dark chocolate (Optional; sometimes skipped.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9 by 5 inch loaf pan well and line it with a strip of parchment if desired.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream the butter with both sugars until light and fluffy (about 2 to 3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, vanilla, and dissolved espresso. Mix until smooth.
- Fold the dry ingredients into the wet mixture in two additions, stirring gently until just combined to avoid dense texture.
- If using, fold in chocolate chips. Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Check at 45 minutes if your oven runs hot.
- Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then lift it out and cool for at least another 20 minutes before slicing.
Notes
Slice while the loaf is still warm for tender slices. A smear of butter or a spread of cream cheese adds a nice balance to the coffee note. For a weekend treat, toast a slice and top with mascarpone and honey. Store leftovers wrapped for up to 3 days at room temperature or up to 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Cuisine: American