Banana Bread with Espresso

Banana Bread with Espresso is banana bread with a buzz. The addition of espresso powder adds an exciting bite to a normally ho-hum quick bread recipe. It won’t replace your morning cup of joe if you’re a devotee like I am, but it will make your mornings a bit more interesting.

What is Banana Bread?

Banana bread is a quick bread made from mashed bananas mixed with flour and a chemical leavening agent. Most banana bread recipes rely on baking powder or baking soda to leaven the bread. Instead of yeast, the use of one of these chemical leaveners is where the bread gets its classification as a quick bread from. 

As with most quick bread, a banana bread batter can be baked in loaf pans, muffin tins, or cake pans. Banana bread is extremely versatile in that you can mix in plenty of other ingredients to change up the flavor. 

Why add Espresso to Banana Bread?

One of my favorite ingredients to add to my banana bread is espresso powder (or instant espresso). I am a coffee addict. I wear that badge with honor. Coffee is a necessity for me every morning, so it only makes sense that I would eventually develop a breakfast recipe that incorporates it. 

Adding bitter espresso to banana bread gives the recipe a more profound flavor. When you pair the espresso with the super-sweet bananas, the flavor of the bread takes on an almost caramel-like, nutty characteristic. 

It’s genius if you ask me.  

What are the ingredients in this Banana Bread?

The ingredients in banana bread with espresso are all-purpose flour, ripe bananas, instant espresso, kosher salt, baking soda, ground cinnamon, unsalted butter, eggs, vanilla extract, and sugar. 

I use an electric hand mixer to mix the batter. You can use a stand mixer if you don’t have a hand mixer, though. The banana bread bakes in a loaf pan.

Do I need yeast to make Banana Bread?

You don’t add yeast to banana bread. Banana bread does not depend on yeast to rise. Instead, it relies on a chemical leavening agent like baking soda or baking powder to give it its height. 

Banana bread is quick bread because it doesn’t have to go through a proof, as yeast bread does. As a result, these types of bread are great for busy weekday mornings because they require less time to prepare.

Can I make this a gluten-free recipe?

The first step in making this banana bread is to combine the dry ingredients. Combine the all-purpose flour, instant espresso, baking soda, and ground cinnamon in a mixing bowl. Use a whisk to stir these together and set them aside. 

To make this gluten-free banana bread, replace the all-purpose flour with One to One Baking Flour. 

What’s the best espresso powder to use in this recipe?

When shopping for the instant espresso to use in this recipe, select one that you would drink on its own. I’m a Bustelo lover, but I also like Delallo, Medaglia D’Oro, or even Nescafé. Notice the brands are all European or Hispanic. That’s because I prefer a bold brew when it comes to espresso. 

And that’s what you want to use, a strong espresso so the flavor will come through. Don’t mistake coffee for espresso, either. Brands like Sanka or Folger’s are too weak, in my opinion, so their flavor gets lost among the banana.

Can I swap out/omit some of the spices?

Some spices to add to your banana bread are ground nutmeg or ground cardamom (though I’d reduce the amount of cardamom to only 1/2 teaspoon). You can replace the cinnamon in this recipe with one of these. You can also add these to the cinnamon for more flavorful banana bread, though I think the espresso will be drowned out if you do so. 

To make a bomb, plain banana bread, just omit the instant espresso. If you go that route, I recommend keeping the cinnamon and adding 1/2 teaspoon of ground nutmeg and a 1/4 teaspoon of ground ginger. Just add them to the flour with the rest of the dry ingredients. 

I’m allergic to eggs. How can I still make this recipe?

Use a fork or a potato masher to mash the bananas in a separate bowl. You want the fruit to be smooth, with minimal chunks. The more chunky the bananas are, the less flavor they give to the bread and the less moist it is. 

What’s great about bananas is that they’re fantastic replacements for eggs. To make egg-free banana bread, swap out the eggs in this recipe for 2 more bananas. So, no eggs and a total of 5 bananas. The loaf won’t rise as high as with the eggs, but it’s going to be moister than with them. So, win-win.

Can I replace the butter with another fat?

Use a hand mixer to cream the butter, sugar, and salt together in a large mixing bowl for 1 minute. Creaming butter and sugar together just means you’re combining the two until a thick paste forms. After 1 minute, stop the mixer and scrape down the bowl and the beaters.

Blend the butter and sugar mixture together for 3 minutes on speed 3 (or medium speed) on your hand mixer. Stop the mixer after the first minute and a half to scrape down the bowl and the beaters. After 3 minutes, the mixture will be pale yellow and fluffy.

If you want to swap out the butter, you can replace it with melted coconut oil or vegetable oil. 

Add the eggs and vanilla to the bowl with the butter-sugar mixture and blend them on medium.

Blend these for another 3 minutes, scraping down the bowl and beaters after a minute and a half. You want the mixture to be pale yellow and thick like mayonnaise.

Blend the bananas into the mixture in the bowl at low speed until they are combined, or for 1 minute.

The water from the fruit will cause an imbalance in the mixture. As a result, the mixture will look curdled. This is perfectly normal, so don’t freak out. 

Why does Banana Bread become tough?

Use a sifter to sift the dry ingredients into the bowl with the rest of the ingredients. Sifting aerates the flour, translating to a lighter texture in the final product. 

Mix the flour into the rest of the ingredients at low speed. Blend the flour in for only 1 minute, though. Banana bread is tough because the dry ingredients were overmixed. The key to tender quick breads is to mix the batter minimally as possible after adding the dry ingredients. Just blend them in until the flour is no longer distinguishable. In this case, it’s better to mix it in by hand than with the mixer. But, if you keep the mixing to 1 minute on low speed, you’ll be good to go. 

Can I mix in other ingredients?

If you’re like me, you need options. Some ingredients to mix in your banana bread are:

• 1 cup (170 grams) semi-sweet or dark chocolate chips
• 3/4 cup (115 grams) chopped walnuts or pecans (don’t forget to toast them until fragrant
• 1 cup (95 grams) coconut flakes

Add chocolate chips, nuts, or coconut flakes to banana bread after the batter is completely mixed. Use the rubber spatula to gently fold them in, so you don’t overwork the batter. 

What’s the best pan to bake Banana Bread in?

The best pan to bake quick breads in is heavy and usually made of anodized steel. It conducts the heat more evenly, resulting in a properly baked loaf. Metal is hands down, my preferred choice of pan. 

Scrape the batter into a lightly greased loaf pan with straight sides. I usually line my pan with parchment paper that I also spray lightly. This helps with the overall appearance of the loaf but is not a requirement. 

Use a rubber spatula to smooth the batter evenly in the pan. 

Can I turn this Banana Bread into muffins?

To convert a loaf of banana bread to muffins, simply scoop the batter into a paper cup-lined muffin tin. Be sure to spray the muffin tin before plunking the paper cups into the cavities, too. 

Fill the cups up 2/3rds of the way and reduce the baking time to 18-20 minutes. 

This recipe bakes one dozen banana bread muffins.  

How long does it take to bake Banana Bread?

Bake the banana bread for 50 minutes to 1 hour in an oven preheated to 350°F (180°C). Banana bread is properly baked when it pulls away from the sides of the pan. I don’t use the toothpick method here because the bread is super moist, and you actually want to pull it from the oven while it’s still a little wet inside. It will continue to bake for another 10 minutes outside of the oven. The top of the loaf will be firm to the touch, though.

If your bread is still gooey in the top-center of the loaf, continue baking it for 10 minutes. Cover the pan lightly with a piece of aluminum foil if it’s getting too dark. 

You can then remove the pan from the oven and allow it to cool on the countertop for 10 minutes. Don’t remove the banana bread from the pan too soon after taking it out of the oven. When you remove quick bread from the pan too soon after taking them out of the oven, you don’t allow them time for their structure to set up, so they’re likely to break. You also don’t want to let them cool too long in the pan, or the heat and moisture created inside the pan might cause it to stick. 

How do I serve Banana Bread?

Remove the bread from the pan and allow it to cool for 15 minutes (or completely) on a cooling rack. 

I usually serve banana bread with fresh fruits and yogurt. And more coffee, of course. You can serve yours the same way, with a side of bacon, or on its own. Coffee is optional, too, but why not go all out? 

Serve this recipe warm or at room temperature. Heck, I’ve even served it topped with ice cream as a dessert. It’s versatile that way.

What’s the best way to store leftovers?

Store banana bread in a covered container at room temperature. You can put it in an airtight container, but we always store it in a freezer bag and leave it on the counter. 

Don’t store quick bread in the fridge because the cold air causes it to go stale faster. You only want to keep it for 3 days after baking, too. After that, the texture is not that appealing. 

Reheat banana bread in a toaster on the lowest setting for optimal flavor and texture. The toaster method works better than the microwave because it doesn’t make it soggy. If you prefer the microwave, heat a slice for 20 seconds on high. 

Can I freeze the Banana Bread?

If you’re into meal prepping, this is a recipe you’re going to love. It freezes beautifully, so on your less-busy days, double the batch and bake two loaves.

Freeze banana bread after it’s completely cool. You can slice it before wrapping and freeze the slices laying flat on a sheet pan for 1 hour. After the slices are frozen, transfer them to a freezer storage bag and freeze them for 2 months. The individual slice freezing method allows your family to take out a slice or two for individual serving options. 

You can also just freeze the banana bread loaf in a layer (or two) of plastic wrap, pop it into a freezer storage bag, and freeze for up to 2 months. This method of double (or triple) wrapping the quick bread keeps it tasting fresh. 

Thaw frozen banana bread at room temperature and reheat as needed. 

Do you have more quick bread recipes?

You know it! Here are some of my favorite quick bread recipes on the site:

• Cornbread
• Zucchini Bread
• Mint Chocolate Banana Bread

Not a bad way to wake up, huh? This Espresso Banana Bread might push out the old standard recipe. It certainly did for us. Be sure to let me know what you think of it in the comments below. Share it with your friends and family, and be sure to pin it for easy finding later. 

Banana Bread with Espresso

Marta Rivera at Sense & Edibility

5 from 26 votes

Make this with or without the added shot of espresso. Muffin and freezing instructions can be found in the notes section.

Servings: 8 slices

Print Pin Recipe SaveSaved!

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Equipment

• 9 x 5 x 3-inch loaf pan
• hand or stand mixer
• sifter

Ingredients

  

1x2x3x

• 1 3/4 cups (240 grams) all-purpose flour
• 1 tablespoon (2 grams) instant espresso
• 1 teaspoon (7 grams) baking soda
• 1 teaspoon (1 gram) ground cinnamon
• 1/2 cup (1 stick or 113 grams) unsalted butter melted and cooled slightly
• 1 cup (220 grams) granulated sugar
• 3/4 teaspoon (4 grams) kosher salt
• 2 large eggs at room temperature
• 1 teaspoon (5 milliliters) vanilla extract
• 3 very ripe bananas peeled and mashed

Instructions 

• Preheat your oven to 350°F (180°C).

  Spray a 9 x 5 x 3-inch loaf pan with non-stick baking spray or grease it with melted butter and a light dusting of all-purpose flour.

Combine the Dry Ingredients

• Use a whisk to combine the all-purpose flour, instant espresso, baking soda, and ground cinnamon in a mixing bowl.

  Once evenly mixed, set the bowl aside. 

Begin the Batter

• In a large mixing bowl, use a hand mixer to blend the melted butter, sugar, and salt together on low speed for 1 minute.

  After 1 minute, stop the mixer and scrape down the bowl and the beaters.
• Blend the butter and sugar mixture again for 3 minutes on speed 3 (or medium speed) on your hand mixer. Stopping the mixer after the first 1 1/2 minutes to scrape down the bowl and the beaters.

  After 3 minutes, the mixture will be pale yellow and fluffy.
• Add the eggs and vanilla to the bowl with the butter-sugar mixture and blend them in on medium.

  Blend these for another 3 minutes, scraping down the bowl and beaters after 1 1/2 minutes. The mixture will be pale yellow and thick like mayonnaise.

Add the Bananas and Dry Ingredients

• Blend the mashed bananas into the mixture in the bowl at low speed until they are combined, or for 1 minute. The water from the fruit will cause an imbalance in the mixture making it look curdled.
• Use a sifter to sift the dry ingredients into the bowl with the rest of the ingredients.

  Mix the flour into the rest of the ingredients at low speed for 1 minute.

Bake the Banana Bread

• Scrape the batter into the prepared loaf pan and use the rubber spatula to smooth the surface of the batter. 

  Bake the banana bread for 50 minutes to 1 hour. The bread will pull away from the sides of the pan and the top of the loaf will be firm to the touch.

  If your bread is still gooey in the top-center of the loaf, continue baking it for 10 minutes. Cover the pan lightly with a piece of aluminum foil if it's getting too dark. 

Cool the Banana Bread

• Remove the pan from the oven and allow the bread to cool inside the pan on the countertop for 10 minutes.
• Remove the bread from the pan and allow it to cool for 15 minutes (or completely) on a cooling rack. 

  Serve this recipe warm or at room temperature.

Notes

Add-ins, Swaps, and Substitutions:

• To make this gluten-free banana bread, replace the all-purpose flour with One to One Baking Flour.
• Swap the ground cinnamon out for ground nutmeg or 1/2 teaspoon ground cardamom.
• Omit the instant espresso for plain banana bread. Replace it with 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground ginger, keep the ground cinnamon in the recipe, as well. 
• Replace the melted unsalted butter with vegetable oil or melted and cooled coconut oil. 
• To make egg-free banana bread: omit the eggs in this recipe. Replace them with 2 more bananas for a total of 5 bananas. 
• Add-ins (gently fold in by hand after blending in the dry ingredients). Choose one add-in per batch of banana bread:
  • 1 cup (170 grams) semi-sweet or dark chocolate chips
  • 3/4 cup (115 grams) toasted, chopped walnuts or pecans
  • 1 cup (95 grams) coconut flakes

Tips and Techniques:

• Use a strong espresso that you'd drink from a mug so the flavor will come through.
• The key to tender quick breads is to mix the batter minimally as possible after adding the dry ingredients.
• I usually line my pan with parchment paper that I also spray lightly. This helps with the overall appearance of the loaf but is not a requirement. 
• Don't remove the banana bread from the pan too soon after taking it out of the oven. When you remove quick bread from the pan too soon after taking them out of the oven, you don't allow them time for their structure to set up, so they're likely to break. You also don't want to let them cool too long in the pan, or the heat and moisture created inside the pan might cause it to stick. 
• Don't store quick bread in the fridge because the cold air causes it to go stale faster.
• If you're into meal prepping, this recipe freezes beautifully. On your less-busy days, double the batch and bake two loaves.

Banana Muffins with Espresso:
This recipe bakes one dozen banana bread muffins. 

1. Scoop the prepared batter into a lightly-greased paper cup-lined muffin tin.
2. Fill the cups up 2/3rds of the way and reduce the baking time to 18-20 minutes. 
3. Cool the muffins for 10 minutes before removing them from the pan and serving. 

Storage Instructions:

1. Store banana bread in an airtight container or food storage bag at room temperature for 3 days.
2. Reheat banana bread in a toaster on the lowest setting for optimal flavor and texture. The toaster method works better than the microwave because it doesn't make it soggy. If you prefer the microwave, heat a slice for 20 seconds on high. 

Freezer Instructions:

1. Cool the banana bread completely.
2. For individual portions: slice the loaf and freeze the slices laying flat on a sheet pan for 1 hour.
   After the slices are frozen, transfer them to a freezer storage bag and freeze them for 2 months. The individual slice freezing method allows your family to take out a slice or two for individual serving options.
3. To freeze the entire loaf: wrap the banana bread loaf in a layer (or two) of plastic wrap, pop it into a freezer storage bag, and freeze for up to 2 months. This method of double (or triple) wrapping the quick bread keeps it tasting fresh.
4. Thaw frozen banana bread at room temperature and reheat as needed. 

Nutrition

Calories: 437kcalCarbohydrates: 71gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 369mgPotassium: 147mgFiber: 2gSugar: 30gVitamin A: 439IUVitamin C: 1mgCalcium: 28mgIron: 3mg

Course Breads, Breakfast, Brunch

Cuisine North American

Keyword banana, bread

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