Coffee-Infused Banana Bread
A rich banana bread with a bold coffee twist, delivering the perfect balance of sweet, nutty, and slightly bitter flavors.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Wet Ingredients:
- 3 ripe bananas mashed
- ¾ cup brown sugar
- ½ cup brewed espresso cooled
- ⅓ cup melted butter
- 2 eggs
- 1 tsp vanilla extract
Optional Add-Ins:
- ½ cup chopped walnuts for a crunch
- ½ cup dark chocolate chips because why not?
Instructions
- Preheat & Prep – Set oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it like your life depends on it.
- Mix Dry Ingredients – In a bowl, whisk flour, baking soda, salt, and cinnamon. Set aside like a forgotten text message.
- Mash the Bananas – In another bowl, mash bananas until they resemble a sad smoothie. Add brown sugar, espresso, butter, eggs, and vanilla. Stir well.
- Combine Wet & Dry – Gently fold the dry ingredients into the banana mixture. Don’t overmix—unless you like dense, rubbery bread.
- Add Extras – Toss in walnuts or chocolate chips, if you’re feeling fancy.
- Bake to Perfection – Pour batter into the pan. Bake for 50 minutes, or until a toothpick comes out clean-ish.
- Cool & Devour – Let it cool for at least 15 minutes before slicing. Try to wait. Try.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Potassium: 10%
- Iron: 6%
- Magnesium: 5%
- Vitamin B6: 8%
- Calcium: 4%
Pro Tips for the Best Banana Bread
- Use overripe bananas—the sadder, the better.
- Don’t overmix—unless you like tough bread.
- Let it cool before slicing, or risk a crumbly mess.
- Store leftovers wrapped tightly. If there are leftovers.