Coffee Banana Bread
Equipment
- 1 standard loaf pan (9x5 inch)
- 2 mixing bowls (medium)
- 1 Whisk
- 1 Rubber spatula
- 1 Fork or potato masher
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
- 1 toothpick or cake tester
Ingredients
- 3 medium bananas ripe and mashed
- 120 milliliter strong brewed coffee cooled
- 115 gram unsalted butter melted and cooled
- 150 gram granulated sugar
- 50 gram brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 60 gram chopped walnuts optional
- 60 gram chocolate chips optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- Brew the coffee, measure 120 ml, and allow it to cool to room temperature.
- In a medium bowl, mash the ripe bananas with a fork until mostly smooth.
- Whisk the melted butter, granulated sugar, and brown sugar together in a large bowl until well combined.
- Add the eggs and vanilla extract to the sugar mixture and whisk until smooth and slightly thickened.
- Stir the mashed bananas and cooled coffee into the wet mixture until evenly incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks of flour remain.
- Fold in the chopped walnuts and chocolate chips, if using, until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
- Carefully lift the bread out using the parchment paper and transfer it to a wire rack to cool for at least 5 minutes before slicing.
Notes
For best flavor, use very ripe bananas with plenty of brown spots and strong coffee that has been fully cooled so it doesn’t scramble the eggs or make the batter too runny. Do not overmix once you add the flour, as this can make the bread dense; fold just until combined. If your loaf is browning too quickly on top, tent it loosely with foil during the last 15 minutes of baking. The bread slices and holds together better when mostly cooled, but it can be warmed briefly in the oven or toaster for serving. Store leftovers wrapped at room temperature for up to 3 days or freeze slices individually for a quick coffee-flavored snack.
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