Sometimes you just need something warm and caffeinated. This espresso banana bread is the perfect cozy treat for your family. It combines sweet bananas with a rich coffee kick. You will love how easy it is to bake on a slow morning.
Why This Espresso Banana Bread Is a Winner
This recipe is a winner because it feels fancy but stays simple. The oats add a hearty texture to every single bite. It is perfect for a cozy winter brunch at home. Your family will enjoy the crunchy walnut topping and moist crumb.
Simple Method
Making this bread is very straightforward and fast. You just need two bowls and a simple whisk. There is no need to pull out a heavy mixer today. Even a beginner can get bakery-style results with this easy method.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use very ripe bananas for the best natural sweetness.
- 3 large overripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup chopped walnuts (for batter)
- 1/4 cup chopped walnuts (for topping)
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together the mashed bananas, melted butter, brown sugar, egg, vanilla, and instant espresso powder until well combined.
- In a separate bowl, whisk the flour, oats, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold 1/2 cup of chopped walnuts into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the remaining 1/4 cup of chopped walnuts evenly over the batter surface.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the bread to cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
Best Ways to Enjoy It
Serve a thick slice warm with a pat of salted butter. This espresso banana bread is the ultimate comfort food for a snowy winter day. It pairs beautifully with coffee or a hot cup of cocoa. Pack a slice in your bag for a mid-morning treat.
Storage and Reheating
Wrap the loaf tightly in plastic wrap to keep it fresh. It stays moist on the counter for two days. You can also freeze individual slices for up to three months. Reheat them in a 350°F oven for five minutes until warm.
Tips for Best Results
- Don’t skip mashing the bananas until they are very smooth.
- Avoid overmixing the batter to keep the bread light and tender.
- Substitute pecans if you do not have walnuts on hand.
- Mash your bananas a day early to save time in the morning.
- For winter mornings, add a pinch of cinnamon for extra warmth.
- Toast the walnuts before adding them to elevate the nutty flavor.
Ways to Switch It Up
- Swap the walnuts for dark chocolate chips for a sweeter treat.
- Use gluten-free all-purpose flour to make this recipe gluten-friendly.
- Add a handful of fresh blueberries for a summer twist.
- Replace brown sugar with coconut sugar for a deeper molasses taste.
Common Questions
Can I make this espresso banana bread ahead of time?
Yes, this bread tastes even better the next day. The flavors have more time to meld together perfectly. Just store it in an airtight container at room temperature.
What if I don’t have espresso powder?
You can use very finely ground instant coffee instead. If you prefer no caffeine, simply leave it out completely. The bread will still be delicious and moist.
Will my kids enjoy the coffee flavor?
The espresso adds depth without being overly bitter or strong. Most kids love the sweetness of the bananas and the crunch. It is a crowd-pleasing snack for the whole family.
I hope this warm espresso banana bread brings comfort to your winter mornings. It is such a simple way to make the day feel special. Happy baking!
— Alex
Ingredients
- 3 large overripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 large egg , beaten
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 1 1/2 cups all -purpose flour
- 1/2 cup old -fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup chopped walnuts (for batter)
- 1/4 cup chopped walnuts (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together the mashed bananas, melted butter, brown sugar, egg, vanilla, and instant espresso powder until well combined.
- In a separate bowl, whisk the flour, oats, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold 1/2 cup of chopped walnuts into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the remaining 1/4 cup of chopped walnuts evenly over the batter surface.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the bread to cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
