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Home » Recipes » Old Fashioned Desserts

Coffee Banana Bread (Gluten Free)

Dated: April 27, 2022 Last Modified: April 10, 2025 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Slice of coffee banana bread on wooden board.

This gluten free Coffee Banana Bread recipe is moist and easy to make! It's flavored with ripe bananas, cinnamon, and toasted walnuts.

This Banana Bread recipe is infused with everyone's favorite legal addictive stimulant. That's right, Coffee!

Loaf of coffee banana bread on wood board.

Who doesn't love banana bread? It's a 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.

It might have something to do with all of those half-bundles of bananas that end up overripening on our countertops 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 countertop right now, I encourage you to do the right thing - Turn on your oven, grab a bowl, and get ready to turn them into bread.

Jump to:
  • How To Add Flavor To Banana Bread
  • Why Add Coffee To Banana Bread?
  • Ingredients For Coffee Banana Bread
  • How To Make Coffee Banana Bread
  • What Is The Best Flour For Banana Bread?
  • Add The Cinnamon and Walnuts
  • How Long Does Banana Bread Take To Bake?
  • How To Tell When Banana Bread Is Done?
  • What To Serve With Banana Bread
  • FAQ
  • How Long Does Banana Bread Last?
  • Can It Be Frozen?
  • Coffee Banana Bread (Gluten Free)
Toasted chopped walnuts in small cast iron skillet.

How To Add Flavor To Banana Bread

There are a million different varieties of banana bread and each one is tasty in its own way. There is really no 'wrong way' to make it. You can add everything from chocolate chips to dried fruits to assorted nuts to a batch of banana bread.

Banana is the overarching flavor in banana bread and it's important that anything else added to the batter complements the natural flavor of the banana, without overpowering it.

My favorite ingredients to complement the natural banana flavor of the bread are cinnamon and walnuts. Cinnamon is the perfect warming spice to pair with bananas and walnuts are a classic addition to this popular bread.

I love to toast the walnuts before adding them to the batter, because it helps to release the natural oils in the nuts, creating a richer flavor overall. The addition of walnuts adds a crunchy texture as well.

The twist I like to make is to add some strong coffee to the batter along with some instant coffee for an extra kick.

Why Add Coffee To Banana Bread?

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. So, brew yourself a pot of coffee and get ready to bake.

Ingredients For Coffee Banana Bread

Here's what you'll need to make it.

  • 10 Tbsp. Unsalted Butter
  • 1 packed cup Dark Brown Sugar (can use light brown sugar)
  • ¼ cup Granulated Sugar
  • 3 Overripe Bananas
  • 2 Eggs
  • 1 tsp. Pure Vanilla Extract
  • 2 ¾ cups Gluten Free Flour Blend (can use AP flour if not gluten free)
  • 1 tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • ½ cup Strong Coffee
  • 1 ½ tsp. Instant Coffee
  • 1 tsp. Cinnamon
  • ½ cup Chopped Walnuts (unsalted)
Butter and brown sugar creamed in large glass bowl next to small glass bowl of mashed bananas.

How To Make Coffee Banana Bread

The first step is to prepare the coffee. You can use any variety of coffee you like when making this bread. I recommend a strong variety of brewed coffee or espresso.

You can also use Instant coffee if that's what you have on hand.

The important thing is to allow the coffee to come to room temperature before adding it to the batter. Hot coffee will cook the eggs, so it's best to allow the coffee to cool or to use a cup of cold brew coffee.

Feel free to use a cup of Homemade Cold Brew Coffee, or any variety of store-bought cold brew.

  1. Heat the oven to 350 degrees Fahrenheit.
  2. Generously grease a 9x5 inch loaf pan with butter.
  3. Prepare ½ cup of coffee or espresso and allow it to come to room temperature.
  4. Pour ½ cup chopped walnuts (unsalted) into a small cast iron skillet and heat it to medium-low on the stove top for 5 minutes or so. Stir the walnuts occasionally to prevent burning. Remove from heat and set aside.
  5. The next step is to cream the butter and sugar. Combine 10 Tbsp. of softened (but not melted) unsalted butter, 1 cup packed dark brown sugar (can use light brown sugar), and ¼ cup granulated sugar in a mixing bowl.
  6. Cream the softened butter and sugar together with a hand mixer until light and fluffy.
  7. The bananas are then mashed in a separate bowl. Grab 3 over-ripe bananas and mash them with a fork or a mashing tool.
Dry ingredients in large glass mixing bowl with fork.

What Is The Best Flour For Banana Bread?

This recipe was first posted to The Rustic Foodie years ago and has recently been updated to reflect the gluten free direction of the site.

It was created using All Purpose flour and can absolutely be made with that if gluten is not an issue for you.

My flour of choice these days is a gluten free flour blend that acts much like AP flour. I love Bob's Red Mill 1 to 1 Flour, because it requires no complicated substitutions or hard-to-locate ingredients. It's available in most grocery stores or can be purchased online.

You can use any variety of gluten free flour blend you like, but I find the one from Bob's Red Mill to be the best.

The texture of gluten free flour is slightly different than that of AP flour. Quick breads like this Coffee Banana Bread are slightly more dense in texture than if using AP flour.

  1. Add 2 eggs to the creamed butter and sugar mixture, along with 1 tsp. vanilla extract. Mix all of these ingredients together until completely combined.
  2. Add the mashed bananas to the wet ingredients and mix it all together with a hand mixer.
  3. In a separate bowl add 2 ¾ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ½ tsp. kosher salt. Mix together until combined.
  4. The next step is to combine the wet and dry ingredients, alternately with the cooled coffee.
  5. Add half of the flour mixture to the wet and combine. Add half of the coffee and combine.
  6. Now repeat with the second half of the flour and the remaining coffee. Stir until combined.
Banana bread batter with cinnamon and walnuts in large glass mixing bowl.

Add The Cinnamon and Walnuts

Once the batter is combined, it's time to add the cinnamon and toasted walnuts.

  1. Add 1 tsp. cinnamon, 1 ½ tsp. instant coffee, and the ½ cup of toasted chopped walnuts to the bowl and fold the ingredients in until completely combined.

It's important not to overmix the batter, as this can result in bread that is tough. This is more important if using AP flour. As a general rule, though, it's best not to overmix a batter like this one.

Unbaked banana bread batter in metal loaf pan.

How Long Does Banana Bread Take To Bake?

This recipe makes a hefty loaf of banana bread and takes 65-70 minutes to bake at 350 degrees Fahrenheit.

I find that a metal loaf pan yields the best results when making quick breads. Glass loaf pans will work as well, but baking times may vary slightly.

I recommend using a 9x5 inch metal loaf pan. An 8 ½ inch loaf pan may be too small for this recipe. If your loaf pan is too small, pour the extra batter into some greased muffin tins and bake it as muffins.

It's important to remember that baking times may vary.

Baked banana bread in metal loaf pan.

How To Tell When Banana Bread Is Done?

The bread should get nice and golden as it bakes. The top gets a little crusty and the inside is moist.

The outer edges of the bread will become golden brown and the top should spring back to the touch when finished baking.

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.

If the bread is still soggy after the recommended baking time, simply bake for a few minutes more. Continue until a toothpick stuck into the middle of the bread comes out clean.

I'm sure you're all well aware that banana bread smells amazing as it bakes.

Love desserts? Check out these recipes!

  • Baked Lemon Doughnuts
  • Baileys Irish Cream Doughnuts
  • Scandinavian Almond Cake
  • Italian Chocolate Hazelnut Cake
  • Pumpkin Streusel Coffee Cake
  • Pumpkin Bread Pudding
  • Pumpkin Scones with Maple Glaze
Banana bread on wooden board with cup of coffee.

What To Serve With Banana Bread

Once the bread is finished baking, it's best to allow it to cool a bit before serving. Cooling the bread will make it easier to cut into slices. Cutting into hot banana bread can result in crumbly (albeit delicious) slices.

I love a warm slice of banana bread with some butter and, of course, a cup of coffee. Although, it's perfectly tasty on its own.

The flavor of this banana bread is rich and decadent. The dark brown sugar adds a slight molasses flavor, the toasted walnuts add some depth, and the coffee amplifies all of the other ingredients.

The color and flavor is a bit darker than other banana breads that I have tried throughout the years.

FAQ

Why Is My Banana Bread Rubbery?

Rubbery banana bread can be the result of overmixing the batter. It's best to mix the batter just until combined (this is especially true if using AP flour).

Why Is My Banana Bread Soggy?

Soggy banana bread may be cause by too many wet ingredients in the batter. If the batter seems too loose or the bread is soggy after finished cooking, feel free to add a bit more flour next time.

Why Is My Banana Bread Crumbly?

Crumbly banana bread can be caused by adding too much flour. If the batter seems too dense, or the bread is too crumbly when baked, feel free to add 1-2 Tbsp. of water or milk to the batter to thin it out.

Slice of banana bread from loaf cut in half on wood board.

How Long Does Banana Bread Last?

This banana bread should last 3-4 days stored in an airtight container at room temperature.

Feel free to heat it up in the microwave if you like.

Can It Be Frozen?

Yes!

Banana bread may be frozen and enjoyed at a later time.

How To Freeze

  1. Prepare the bread as directed and allow to cool completely before freezing.
  2. Wrap the bread tightly with aluminum foil and place in a heavy-duty freezer bag. Press any extra air out of the bag and seal. Label with the date and store up to 3 months.

How To Thaw

  1. Remove the wrapped bread from the bag and place on the counter to thaw for a few hours.
  2. Enjoy as you normally would once thawed.

Love old fashioned treats? Check out these recipes!

  • Cinnamon Streusel Rhubarb Muffins
  • Pumpkin Waffles
  • Buttermilk Rhubarb Cake
  • Cinnamon Sugar Apple Cake
  • Apple Streusel Muffins
  • Blueberry Buckle Coffee Cake
  • Roasted Banana Walnut Muffins

Love quick breads? Check out these recipes!

  • Roasted Banana Bread
  • Rhubarb Streusel Bread

Looking For More Banana Bread Recipes? Don't Miss These!

Air Fryer Banana Bread

One Bowl Chocolate Chip Banana Bread

Blackberry Banana Bread

Slices of coffee banana bread on wooden board with cup of coffee.

Coffee Banana Bread (Gluten Free)

Christine Rooney
This gluten free Coffee Banana Bread recipe is moist and easy to make! It's flavored with ripe bananas, cinnamon, and toasted walnuts.
4.20 from 21 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Breakfast
Cuisine American
Servings 8
Calories 410 kcal

Equipment

  • Loaf Pan 9x5 inch metal loaf pan

Ingredients
 
 

  • 10 Tbsp. unsalted butter softened, but not melted
  • 1 packed cup dark brown sugar can use light brown sugar
  • ¼ cup granulated sugar also known as white sugar
  • 3 overripe bananas
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 ¾ cups gluten free flour blend can use AP flour if not gluten free
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • ½ cup coffee or espresso
  • 1 ½ tsp. instant coffee
  • 1 tsp. cinnamon
  • ½ cup chopped walnuts unsalted

Instructions
 

  • Heat oven to 350 degrees Fahrenheit.
  • Generously grease a 9x5 inch loaf pan.
  • Prepare ½ cup of strong coffee or espresso and allow to come to room temperature. You can use cold brew coffee if you prefer.
  • Place ½ cup of chopped walnuts (unsalted) in a small cast iron skillet on the stove top. Heat to medium-low and toast the walnuts for 5 minutes, or until fragrant. Stir the walnuts occasionally to prevent burning. Remove from heat and set aside.
  • Combine 10 Tbsp. of softened (but not melted) unsalted butter, 1 cup packed dark brown sugar (can also use light brown sugar), and ¼ cup granulated sugar (also known as white sugar) in a mixing bowl.
    Cream the softened butter and sugar together with a hand mixer until light and fluffy.
  • Mash 3 overripe bananas in a separate bowl with a fork or mashing tool.
  • Add 2 eggs to the creamed butter and sugar mixture, along with 1 tsp. vanilla extract. Mix all of these ingredients together until completely combined.
  • Add the mashed bananas to the wet ingredients and cream everything together with a hand mixer.
  • In a separate bowl add 2 ¾ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ½ tsp. kosher salt. Mix together until combined.
  • Alternately add the flour mixture and cooled coffee to the banana mixture. Add half the flour and combine. Next, add half the coffee and combine. Repeat with second half flour and coffee. Stir just until combined.
  • Add 1 tsp. cinnamon and 1 ½ tsp. instant coffee, plus the ½ cup of toasted chopped walnuts to the bowl and fold the ingredients in until completely combined.
  • Pour the batter into the greased loaf pan and place on the middle rack in the oven. Bake for 65-70 minutes at 350 degrees Fahrenheit.
    Baking times will vary depending on the type of loaf pan and oven used. This recipe usually takes around 1 hour and 5-10 minutes, but a few additional minutes may be needed.
  • The bread is done when the top is crusty and the middle is soft, but not mushy. Place a toothpick in the middle of the bread and if it comes out clean, the bread is done.
  • Allow the bread to cool a bit before serving.

Video

Notes

It's best to use a loaf pan that is at least 9x5 inches. If the bread pan used is too small for the amount of batter in this recipe, simply pour the extra batter into a greased muffin tin and bake it as muffins.
I find that a metal loaf pan cooks for evenly than glass. Keep in mind that baking times may vary if using a glass loaf pan.
Baking times may vary when making banana bread. The bread is done when the edges are golden brown, the top crusty, and the inside soft, but not mushy. It may be tested by sticking a toothpick into the middle of the bread. If the toothpick comes out clean, the bread is done. Feel free to bake for another couple of minutes if necessary.
Feel free to use any variety of nuts you like in place of walnuts. You can also omit the walnuts if you have a nut allergy.

Nutrition

Serving: 1cupCalories: 410kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 248mgPotassium: 229mgFiber: 7gSugar: 7gVitamin A: 623IUVitamin C: 4mgCalcium: 58mgIron: 2mg
Keyword banana bread, banana bread with coffee, banana walnut bread
Tried this recipe?Let us know how it was!

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Mark, CompassandFork

    February 16, 2017 at 7:19 am

    5 stars
    The coffee gives the banana bread some attitude! I like the sound of this and am keen to make it this weekend.

    Reply
    • Christine

      February 17, 2017 at 5:56 am

      Banana bread with attitude - I love it! Hope you enjoy!

      Reply
  2. Cheryl

    February 16, 2017 at 2:42 pm

    This sounds super yummy!

    Reply
    • Christine

      February 17, 2017 at 5:56 am

      Thank you, Cheryl!

      Reply
  3. Cheryl

    February 17, 2017 at 12:16 am

    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!

    Reply
    • Christine

      February 17, 2017 at 5:58 am

      The coffee kind of rounds the banana flavor out and adds a nice roastiness. I hope you enjoy if you do try it out. 🙂

      Reply
  4. Eileen

    February 17, 2017 at 12:28 pm

    This bread looks so moist. I love the idea of adding coffee to banana bread!

    Reply
    • Christine

      February 22, 2017 at 2:14 am

      Thanks, Eileen! Coffee makes everything better, right? 🙂

      Reply
  5. Monica

    February 19, 2017 at 2:32 pm

    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!

    Reply
    • Christine

      February 22, 2017 at 2:16 am

      It's true - food memories are pretty powerful. Hope you like it!

      Reply
  6. Sasha @ Eat Love Eat

    February 21, 2017 at 2:43 pm

    This sounds like a great banana bread variation!

    Reply
    • Christine

      February 22, 2017 at 2:13 am

      Thanks, Sasha!

      Reply
  7. Wendy

    February 24, 2017 at 4:29 am

    5 stars
    Made this afternoon and just delish, Low this recipe thankyou ?

    Reply
    • Christine

      February 24, 2017 at 5:23 am

      That's great - I'm so glad you liked it! Thank you for the feedback!

      Reply
  8. Dee

    March 18, 2017 at 8:25 pm

    5 stars
    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.

    Reply
    • Christine

      March 19, 2017 at 4:49 am

      I'm so glad it worked out for you! Thank you for the feedback!

      Reply
  9. Susan

    August 15, 2017 at 10:27 am

    5 stars
    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!

    Reply
    • Christine

      August 16, 2017 at 6:50 pm

      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!

      Reply
    • Rachel Wolf

      March 07, 2018 at 8:20 am

      What size bread pan did you use? 8x4 or 9x5? I hate to try recipes without the actual size of the bread pan.

      Reply
      • Christine

        March 07, 2018 at 4:56 pm

        Hi Rachel - I use a 9x5 inch bread pan. I will be sure to update the post and indicate that. Hope you enjoy!

        Reply
  10. Amanda Rose

    October 17, 2017 at 5:49 am

    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!

    Reply
    • Christine

      October 17, 2017 at 9:13 am

      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!

      Reply
  11. Avi

    October 22, 2017 at 8:08 am

    This looks so good, will make it next weekend.
    Butter in ounces or grams? We don't have the butter sticks here in France.

    Reply
    • Christine

      October 22, 2017 at 3:10 pm

      It looks like 1.5 sticks of butter is 6 ounces. I hope you enjoy!

      Reply
  12. Collern

    October 18, 2019 at 4:27 pm

    2 stars
    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.

    Reply
    • Christine

      November 13, 2019 at 3:59 pm

      Hi Collern - I'm sorry that you were disappointed with the recipe and I thank you for your feedback.

      Reply
  13. James H. White

    October 20, 2020 at 1:36 pm

    5 stars
    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.

    Reply
    • Christine

      October 21, 2020 at 12:13 am

      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. 🙂

      Reply
  14. Laura

    January 11, 2022 at 12:46 pm

    I make this banana bread all the time. People LOVE it. I don’t put the salt in because I’m on a low sodium diet. I also always add in nutmeg, cloves, a tiny bit of ginger, and maple extract. It’s the perfect banana bread.

    Reply
    • Christine

      January 14, 2022 at 3:45 am

      Hi Laura - Thank you so much for the kind comment and feedback, I'm so glad people are loving this banana bread and I love the addition of the extra spices! 🙂

      Reply
4.20 from 21 votes (14 ratings without comment)

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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