Coffee Banana Bread

There’s something about the smell of fresh coffee and warm banana bread drifting through the kitchen that makes everything feel calmer.

This cozy dessert (or anytime snack) is tender, golden-brown, and speckled with deep coffee swirls that perfume the air with toasty, cocoa-like aromas. It comes together quickly—perfect for when you need a comforting bake without spending all day in the kitchen.

It’s ideal for sweet-tooth fans, busy weeknights, and beginner bakers who want something impressive yet forgiving. I first leaned on this coffee banana bread after a long, rainy workday; I’d overripe bananas, a half cup of leftover coffee, and very little energy.

An hour later, I was slicing into a moist, fragrant loaf that turned an exhausting day into a quiet, comforting evening.

It shines for Sunday suppers, last-minute cravings, or easy, low-fuss entertaining. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor from strong coffee and super-ripe bananas
• Stays incredibly moist with a tender, soft crumb for days
• Mixes up in one bowl with simple pantry ingredients
• Easily customizable with nuts, chocolate chips, or your favorite add-ins
• Freezes beautifully for grab-and-go breakfasts or snacks

Ingredients

• 3 medium bananas ripe and mashed — very spotty bananas give the best flavor
• 120 ml strong brewed coffee cooled — strong, cooled completely before mixing
• 115 g unsalted butter melted and cooled — cool so it doesn’t cook the eggs
• 150 g granulated sugar — standard white sugar for structure and sweetness
• 50 g brown sugar packed — adds moisture and a light caramel note
• 2 large eggs room temperature — room temp helps the batter mix evenly
• 1 tsp vanilla extract — pure vanilla if possible for better aroma
• 190 g all-purpose flour — standard/plain flour, not self-rising
• 1 tsp baking soda — guarantees a good rise with the bananas’ acidity
• 1/2 tsp baking powder — supports lift and light texture
• 1/2 tsp fine salt — fine grain distributes more evenly
• 1 tsp ground cinnamon — freshly opened for stronger spice flavor
• 60 g chopped walnuts optional — toast lightly for deeper nuttiness
• 60 g chocolate chips optional — semi-sweet or dark balance the sweetness

Step-by-Step Method

Prepare the Pan

Preheat the oven to 175°C (350°F). Lightly grease a 9×5-inch loaf pan, then line it with parchment paper, leaving an overhang for easy lifting. Smooth the paper into the corners. Set the pan aside. Preparing the pan well helps the bread bake evenly and release cleanly without tearing or sticking.

Brew and Cool the Coffee

Brew a strong cup of coffee and measure out 120 ml. Pour it into a heat-safe cup or bowl to cool more quickly. Stir occasionally to release steam. Allow the coffee to reach room temperature before using.

Hot coffee can scramble the eggs and melt other ingredients, affecting texture and rise.

Mash the Ripe Bananas

Peel the ripe bananas and place them in a medium mixing bowl. Use a fork or potato masher to mash them until mostly smooth with a few small lumps.

Avoid over-mashing into a completely thin liquid. The small bits of banana add moisture, flavor, and nice texture throughout the finished bread.

Combine Butter and Sugars

Melt the unsalted butter, then let it cool slightly so it’s warm but not hot. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks smooth and slightly glossy.

This step helps the sugars begin to dissolve, creating a more even crumb in the bread.

Whisk in Eggs and Vanilla

Crack the eggs into the butter-sugar mixture and add the vanilla extract. Whisk until the mixture is smooth, slightly thickened, and homogenous. Make certain no streaks of egg remain.

This creates a stable, emulsified base, which helps the batter hold air and bake into a tender, well-risen loaf.

Add Bananas and Coffee

Pour the mashed bananas into the wet mixture and whisk or stir until evenly combined. Add the cooled brewed coffee and mix again until the batter looks uniform. Scrape down the sides of the bowl to catch any pockets of banana.

The mixture should be pourable but not overly thin or watery.

Mix Dry Ingredients Separately

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, and ground cinnamon. Break up any lumps of flour or baking soda with the whisk.

Mixing dry ingredients separately assures the leavening agents are evenly distributed before meeting the wet mixture.

Fold Dry into Wet Gently

Add the dry ingredient mixture to the wet mixture in the large bowl. Use a rubber spatula to gently fold, turning the bowl as you go. Stop as soon as you no longer see dry streaks of flour.

Avoid vigorous stirring. Overmixing develops gluten and can make the banana bread tough and dense.

Stir in Walnuts and Chocolate

Sprinkle the chopped walnuts and chocolate chips, if using, over the batter. Use the spatula to fold them in with just a few gentle strokes.

Distribute them evenly without further working the batter. This step keeps the mix-ins suspended throughout while maintaining a light, tender crumb.

Fill the Pan and Smooth

Pour the batter into the prepared loaf pan, scraping the bowl with the spatula to get every bit. Spread the batter into the corners and smooth the top into an even layer.

A level surface helps the bread rise uniformly and prevents one side from doming or cracking more than the other.

Bake Until Just Done

Place the loaf pan in the preheated oven on the center rack. Bake for 50–55 minutes. Begin checking around 45 minutes. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.

If the top is browning too quickly, tent loosely with foil during the final minutes.

Cool, Slice, and Serve

Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 10 minutes to set. Lift it out using the parchment overhang and transfer to the rack. Cool at least 5 more minutes before slicing.

Serve slightly warm or at room temperature for best texture.

Ingredient Swaps

• Dairy-free: Swap butter for the same amount of melted coconut oil, neutral vegetable oil, or dairy-free butter.
• Gluten-free: Use a cup‑for‑cup gluten‑free all‑purpose flour blend; avoid overmixing and let the batter rest 10 minutes before baking.
• Sugar swaps: Replace granulated sugar with coconut sugar or light brown sugar; you can also reduce total sugar by 25% without affecting texture much.
• Nut-free: Omit walnuts or replace with seeds (pumpkin or sunflower) or extra chocolate chips.
• No coffee: Use milk, plant milk, or water with 1–2 tsp instant coffee (or leave coffee out entirely and add 1 tsp extra vanilla).

You Must Know

– Scale – *When* doubling for two loaves, divide the batter by weight so each pan holds about 800–900 g; start checking for doneness around 50 minutes.

Equal pan fill keeps the rise and texture consistent between loaves.

Serving Tips

• Serve warm slices with a pat of salted butter or cream cheese.
• Pair with hot coffee, cappuccino, or cold brew to echo the coffee flavor.
• Add a scoop of vanilla or coffee ice cream for a dessert-style plating.
• Top with a drizzle of caramel sauce and a sprinkle of chopped walnuts.
• Toast leftover slices and serve with Greek yogurt and fresh berries for breakfast.

Storage & Make-Ahead

Coffee banana bread keeps well, wrapped airtight, in the fridge for up to 5 days.

For make-ahead, bake, cool completely, then slice and wrap each piece before freezing up to 3 months.

Thaw slices at room temperature or rewarm briefly in a low oven or toaster before serving.

Reheating

Reheat slices gently.

In the microwave at 50% power for 15–25 seconds.

In a 150°C (300°F) oven for 8–10 minutes wrapped in foil.

Or on a covered stovetop skillet briefly.

Coffeehouse Brunch Traditions

There’s a special kind of comfort in warming a slice of coffee banana bread and then carrying it to a table set like an old neighborhood café brunch.

I think of chipped white mugs, a sugar caddy with mismatched packets, and a little vase holding one stubborn flower.

At home, I try to recreate that slow-coffeehouse feeling for you: a heavy plate, a cloth napkin, the faint scrape of a butter knife.

I like to lay the warm slice down so the steam rises, softening the air between us.

The crust feels barely crisp under my fingers, the center plush and fragrant with coffee and banana, like the corner table where sunlight always knows exactly where to land.

Final Thoughts

Give this Coffee Banana Bread a try and enjoy how the cozy flavors of banana and coffee come together in every slice.

Feel free to tweak it with your favorite add-ins—extra nuts, different chocolate, or even a drizzle of glaze—to make it your own.

Frequently Asked Questions

Can I Make This Coffee Banana Bread Completely Dairy-Free or Vegan?

Yes, you can. I’d swap butter for melted coconut oil, eggs for flax “eggs,” and check chocolate’s vegan. I imagine you slicing this tender, coffee‑scented loaf, crumbs warm against your fingertips, steam curling softly upward.

How Do I Adjust Baking Time for Mini Loaves or Muffins?

Bake mini loaves about 25–30 minutes and muffins 18–22, then test with a toothpick. I watch for domed, golden tops and that faint, warm-sugar scent drifting through the kitchen like childhood afternoons.

Can I Reduce the Sugar Without Affecting Texture Too Much?

You can cut the sugar by about one‑third; I’d keep the brown sugar. The loaf stays tender, like a well‑worn sweater, with a slightly denser crumb and deeper banana‑coffee aroma curling through your kitchen.

What’s the Best Way to Ship This Bread Without It Drying Out?

I’d wrap the cooled loaf snugly in plastic, then foil, tuck it in a tin with crumpled parchment. I imagine you unwrapping it days later, breathing in that tender, still-moist, home-kitchen aroma.