Overripe bananas have a new purpose in this Coffee Banana Bread recipe! This bread is soft, fluffy, and loaded with delicious banana and coffee flavor.
Plus, it's so easy to make with just a few simple ingredients.
If you're a fan of both bananas and coffee, then you definitely need to try this coffee banana bread!
My Grandma would have loved a great recipe like this. For one, she was always making banana bread or something similar because she didn’t let anything go to waste.
She would have been delighted to add the morning’s leftover coffee into the mix, too!
While Hawaiian Banana Bread and classic banana bread muffins are one of our mainstays, we may have a new favorite.
The addition of coffee to compliment the banana flavor makes it like a banana coffee cake in bread form!
Ingredients
- all-purpose flour - this is perfect for keeping our bread light and tender. You could also make this recipe gluten-free by using a 1:1 gluten free flour substitute.
- baking soda & baking powder - these are the leavening ingredients in our bread which helps it rise.
- bananas - we want the spotty bananas with lots of brown spots on them. They're the best for banana bread because they’re sweeter. Have lots of them? Try making some double chocolate banana muffins.
- milk
- unsalted butter
- coffee - if you have leftover morning coffee, this is the perfect way to use it up!
- sugar
- egg - at room temperature
- vanilla extract
See the recipe card below for full quantities of everything.
Tip: Make sure to check the expiration date on your baking powder. It keeps for about 6 months after it’s opened.
How to make coffee banana bread
In a medium bowl, combine the dry ingredients. This will be the flour, baking powder, and baking soda.
In a second bowl, combine the mashed bananas, milk, and the coffee.
In a third bowl, cream the butter and sugar together. You can do it by hand but I find it easier to use a handheld mixer.
Add the egg and vanilla and mix well to combine.
Combine the banana mixture with the egg and sugar mixture. Then, fold in the dry ingredients using a spoon or spatula.
Take care not to over mix the banana bread batter. How’s that for a tongue twister?!
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One of the keys to quick breads like this is to avoid developing a lot of gluten. When we stir a bunch, that’s gonna happen and our bread will end up tough and chewy.
Our goal is for a lighter bread with little pockets of air to keep things light.
Pour the mixture into a loaf pan that you previously spay with non-stick cooking spray.
Bake for 50 minutes or until a wooden skewer inserted in the center of the bread comes out clean. Let cool before serving.
I like to use a wooden skewer to test for doneness in my quick breads. It can reach farther into the loaf than a toothpick so you’ll have an accurate representation of doneness.
Substitutions
Fat - instead of using unsalted butter, you can use melted coconut oil or vegetable oil
Variations
This banana bread with coffee can be modified depending on what you're in the mood for.
Nutty - if your family craves nuts, add some walnuts or pecans to the batter.
Chocolate lovers - add semi-sweet or dark chocolate chips to the batter before baking.
Get fancy - add banana slices to the top of the batter before baking.
Banana bread for two - make this in mini loaf pans. You’ll have one to enjoy now and another for freezing!
If you like uncaffeinated banana bread without nuts, try these Banana Pecan Muffins. They’re also delicious!
Storage
Cover the banana bread for 4-5 days.
How to freeze banana bread
Let the coffee banana bread cool completely. Remove from the pan and wrap in plastic wrap. Place in a gallon sized ziplock bag and freeze up to three months.
Coffee Banana Bread
Ingredients
- 2 cup flour all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 ripe large bananas mashed
- ½ cup milk
- ½ cup of strong coffee espresso or instant coffee
- ½ cup unsalted butter softened
- 1 cup of sugar
- 1 egg
- 1 teaspoon teaspoon vanilla extract
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Instructions
- Preheat the oven to 350°F. Spray a loaf pan with nonstick cooking spray. For easy removal, add parchment paper extending beyond the edges.
- In a medium sized bowl, combine the flour, baking powder, and baking soda.
- In a second bowl, combine the mashed bananas, milk, and coffee.
- In a third bowl, combine the butter with the sugar with a whisk or use a hand mixer. Add the egg, vanilla and mix well.
- Combine the butter and sugar mixture with the banana mixture. Then, slowly incorporate the flour mixture. Don't over mix. It's okay if there are still a few streaks of flour in the batter.
- Pour batter into a prepared loaf pan.
- Bake for 50 minutes or until a skewer inserted in the center of the bread comes out clean.
Let cool before serving, then transfer to a wire rack.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
RECIPE CARD
Laura says
Just made this with four chopped chocolate peanut butter cups and a small handful of miniature chocolate chips added to the batter before baking. Great results! Thanks for the recipe.
Karen says
Just made this, had no vanilla essence so used almond extract. Also added walnuts.
Beautiful, moist loaf,thank you.x
Deanne Frieders says
Those sound like lovely additions, Karen! Glad you liked it!
Howard says
I made this for my wife who is a diabetic. To cut down on the sugar (and carbs), I used splenda in place of the sugar. I also added sugar free hazelnut syrup to the coffee and used the sugar free hazelnut creamer in place of the milk. Instant "Sugar Free Latte on a Plate". Thanks for posting this recipe, the exact measurements make for a perfect bread.
Claire Lacey says
This was a quick recipe to get into the oven. I used cold left over coffee. Next time I will try with the expresso or make the coffee stronger. I really want to experience the two flavors.
I would make again!