Coffee Banana Bread

4.20 from 21 votes

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

Prep Time15

Cook Time1 15

Total Time1 30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: banana bread, banana bread with coffee, banana walnut bread

Servings:

Calories: 410kcal

Author: Christine Rooney

Ingredients

¾ cup unsalted butter equals 1 ½ sticks
1 ½ packed cups dark brown sugar can use light brown 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
¼ tsp. kosher salt
¾ cup coffee or espresso
1 tsp. cinnamon
½ cup chopped walnuts

US Customary - Metric

Instructions

Heat oven to 350 degrees Fahrenheit.
Generously grease a 9x5 inch loaf pan.
Prepare ¾ cup of strong coffee or espresso and allow to come to room temperature. You can also use Instant coffee or 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 ¾ cup (equals 1 ½ sticks) of softened (but not melted) unsalted butter and 1 ½ cups packed dark brown sugar (can also use light brown sugar) in a mixing bowl. Cream the softened butter and brown 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 ¼ 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 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 1 hour and 10-15 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 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