This Coffee Infused Banana Bread recipe is a moist banana bread accented with the flavors of coffee, cinnamon, and walnut. This quick bread is easy to make!
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? Maybe some muffins?'
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 Coffee Infused 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 ½ sticks of softened butter and 1 ½ 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.
How To Make Banana Bread
This recipe requires two bowls - One for the liquid ingredients and one for the dry.
- To the creamed butter and sugar add: the mashed bananas, 2 eggs, and 1 teaspoon vanilla extract. Mix all of these ingredients together until combined.
- In a separate bowl add 2 ½ cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Mix together until combined.
- The next step is to combine the wet and dry ingredients. The dry ingredients are added alternately with the coffee.
- Tip: Make sure the brewed coffee has cooled down to room temperature before adding it. Hot coffee will cook the eggs.
- Add half of the flour mixture to the batter and combine. Add half of the coffee and combine.
- Now repeat with the second half of the flour and the remaining coffee. Stir until combined.
Now for a little extra tastiness we're going to add 1 teaspoon of ground cinnamon and ½ cup of chopped walnuts. Fold these ingredients into the batter.
Pour the batter into a greased bread pan and pop it in the oven for 1 hour and 15 minutes. Feel free to check on the bread at the hour mark. Baking times may vary slightly.
How Long Does It Take To Bake Banana Bread?
The bread should get nice and golden as it bakes. The top gets a little crusty and the inside is moist. You can test it by poking the middle of the bread with a toothpick. The toothpick should come out clean if the bread is done.
I'm sure you're all well aware that banana bread smells amazing as it bakes. I would say let it cool completely before serving, but we all know that's not going to happen.
Cut yourself a slice and grab another cup of coffee. Because what is Coffee Infused Banana Bread without more coffee?
I like mine with a pat of butter. The warmth of the bread melts the butter as you spread it and the salt offsets the sweetness slightly. It's magic.
Anytime I eat banana bread or some other type of quick bread I'm transported back to my grandparents' house circa 1986. Everyday around 3:00 Grandpa would come home from work and we'd 'have a little lunch'.
Lunch consisted of some kind of baked good, a pot of coffee, and good conversation. OK, maybe not the coffee for me seeing how I was only 5. Although, I never did grow very tall...
Love baked treats? Check out these recipes!
- Cinnamon Streusel Rhubarb Muffins
- Roasted Banana Muffins
- Old Fashioned Banana Pancakes
- Rhubarb Streusel Bread
- Pumpkin Waffles
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Roasted Banana Bread
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Coffee Infused Banana Bread
Ingredients
- 1 ½ sticks Softened butter
- 1 ½ cups Packed dark brown sugar
- 3 Ripe Bananas
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 ½ cups Flour
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Extra Strong Brewed coffee
- 1 teaspoon Cinnamon
- ½ cup Chopped walnuts
Instructions
- Brew 1 cup of strong coffee. Set aside and let come to room temperature.
- Heat oven to 350 degrees.
- Cream softened butter and dark brown sugar in mixing bowl.
- Mash bananas until soft.
- Add mashed bananas, eggs, and vanilla to creamed butter and sugar. Mix until combined.
- In a separate bowl combine flour, baking soda, and salt. Stir until combined.
- Alternately add flour mixture and cooled coffee to the banana mixture. Add half the flour and combine. Add half the coffee and combine. Repeat with second half flour and coffee.
- Fold cinnamon and walnuts into the bread mixture.
- Add batter to a greased bread pan. Bake for 1 hour and 15 minutes.
- The bread is done when the top is crusty and the middle is soft but not mushy. Test bread by poking a toothpick into the middle of the bread to see if it's done.
Mark, CompassandFork says
The coffee gives the banana bread some attitude! I like the sound of this and am keen to make it this weekend.
Christine says
Banana bread with attitude - I love it! Hope you enjoy!
Cheryl says
This sounds super yummy!
Christine says
Thank you, Cheryl!
Cheryl says
I love bananas - but not once they've been cooked in anything. I've made a lot of banana bread over the years when my bananas are starting to turn. I don't mind baking the bread as long as I can find someone to eat it. That coffee is a nice touch. I've got two bananas cooling their heels in my freezer right now. I just need one more and I'll try out this new recipe! Thanks!
Christine says
The coffee kind of rounds the banana flavor out and adds a nice roastiness. I hope you enjoy if you do try it out. 🙂
Eileen says
This bread looks so moist. I love the idea of adding coffee to banana bread!
Christine says
Thanks, Eileen! Coffee makes everything better, right? 🙂
Monica says
I know exactly what you mean about being transported back in time by the food memory-it's amazingly powerful! I love trying out new banana breads, and coffee sounds like such a fun addition. Can't wait to give it a whirl!
Christine says
It's true - food memories are pretty powerful. Hope you like it!
Sasha @ Eat Love Eat says
This sounds like a great banana bread variation!
Christine says
Thanks, Sasha!
Wendy says
Made this afternoon and just delish, Low this recipe thankyou ?
Christine says
That's great - I'm so glad you liked it! Thank you for the feedback!
Dee says
I made this this evening BUT used Gluten Free flour. It is delish!!!! Banana Bread is a favourite in my household so thank you for a new variation.
Christine says
I'm so glad it worked out for you! Thank you for the feedback!
Susan says
This banana bread recipe has become my new favorite! Everyone loves it, even those who don't like coffee! I'd like to suggest two things ; 1st - I toast my walnuts and stir them into the flour mixture. 2nd - as you pour the batter into the prepared loaf pan, you'll think it's way too full. Do not scoop any better out; I have made this at least 8 times and I've never had a problem with overflowing! It ends up having a nice crowned top with a gorgeous crack down the middle. PS I have some in the oven right now and the smell is driving me crazy!
Christine says
I'm so glad you enjoy this recipe - Thank you so much for the feedback! There is nothing like the smell of banana bread as it bakes!
Rachel Wolf says
What size bread pan did you use? 8x4 or 9x5? I hate to try recipes without the actual size of the bread pan.
Christine says
Hi Rachel - I use a 9x5 inch bread pan. I will be sure to update the post and indicate that. Hope you enjoy!
Amanda Rose says
Hi, can the butter be substituted with olive oil to make the bread dairy free?
I've made this as is before and it is fabulous!
Christine says
Hi Amanda - I've never tried to substitute the butter for olive oil in this recipe but have done so with other similar recipes. I recently made these banana walnut muffins with olive oil and they turned out super moist. Maybe reduce the amount of olive oil to 1 cup instead of 1 1/2 so it doesn't get too 'oily'? I say give it a try!
Avi says
This looks so good, will make it next weekend.
Butter in ounces or grams? We don't have the butter sticks here in France.
Christine says
It looks like 1.5 sticks of butter is 6 ounces. I hope you enjoy!
Collern says
This was just ok. I love coffee and I love banana bread, but this recipe didn’t live up to the hype. I won’t make it again.
Christine says
Hi Collern - I'm sorry that you were disappointed with the recipe and I thank you for your feedback.
James H. White says
I retired 6 years ago and took up some baking to fill the time on bad weather when I can’t work outside. I have tried a few different things to bake. I keep going back to this recipe. Works every time so far. I’ve messed up some baking recipes but not this one. It’s great. Thanks.
Christine says
Hi James - I'm so glad to hear you're enjoying this recipe! Baking is a great activity when the weather is bad or snowy outside. 🙂