Coffee Infused Banana Bread
A moist banana bread recipe accented with the flavors of coffee, cinnamon, and walnuts. Perfect for breakfast or an after dinner treat!
Who doesn’t love banana bread? It’s classic. There are tons of quick breads out there – zucchini, poppy seed, pumpkin and they’re all delicious. Banana bread may be the most ubiquitous among them. Maybe it’s all those half-bundles of bananas that end up over-ripening on all of our counters at some point or another. We notice them sitting there, pick them up, stare at them and then ask ourselves that most existential of questions, ‘Do I toss them or do I make some banana bread?’ If there are brown and spotty bananas sitting on your cupboard right now I encourage you to do the right thing – turn on your oven, grab a bowl, and get ready to mash them. This banana bread recipe is infused with everyone’s favorite legal addictive stimulant. That’s right – coffee!
I’m not sure where or how I learned about the addition of coffee to banana bread but I tried it once and have never turned back. The flavors just ‘go together’. The coffee flavor is not in your face – it subtly rounds out the banana and adds this toasty element I find pretty irresistible. I think you will, too. So, brew yourself a pot of coffee and get ready to bake. Reserve a cup of the coffee for the bread. Heat the oven to 350 degrees. The first step is to cream the butter and sugar. Combine 1 1/2 sticks of softened butter and 1 1/2 cups packed dark brown sugar in a mixing bowl. I like the molasses-y flavor of dark brown sugar but you can use light brown sugar if you like. Mix the butter and sugar until it’s creamed together. The next step is to mash the bananas. Grab 3 over-ripe bananas and mash them with a fork or a mashing tool.
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