Coffee Banana Bread
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.
Makes 10 slices
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
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.
Farm Girl Tips
Leftover black coffee works great in this recipe.
The Banana and coffee bread can be kept in the fridge in an airtight container for up to 5 days. You can also freeze it for up to 3 months
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.
Nutrition
Serving: 1g | Calories: 346kcal | Carbohydrates: 59g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 190mg | Fiber: 2g | Sugar: 26g
