Go Back
–+ servings
Print
Banana nut coffee bread DSC0386

Banana nut coffee bread

Servings 8
Author Lisa Fain

Ingredients

  • 8 tablespoons unsalted butter, softened (1 stick)
  • 1 cup brown sugar
  • 1 packed cup mashed ripe bananas, 3 or 4 bananas, depending on size
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon kosher salt
  • 1 cup chopped pecans, walnuts, or macadamia nuts

Instructions

  1. Preheat the oven to 325°F and lightly grease a 10-inch cast-iron skillet or 9×5 bread pan.
  2. Cream the butter and sugar until well combined. Stir in the mashed bananas, and then add the eggs and vanilla. Stir until well combined.
  3. Whisk together the flour, baking soda, cinnamon, espresso powder, and salt and then add the dry ingredients to the wet ingredients. Stir until a sticky dark batter forms, then add the nuts.
  4. Spoon the batter into the skillet, smoothing the top so it’s even. Bake uncovered for 45 minutes if using a skillet (or about 1 hour if using a bread pan), or until an inserted knife comes out clean.
  5. Serve warm or at room temperature.

Recipe Notes

Instant espresso powder is instant espresso, not regular ground espresso, and you can find it at most grocery stores in the coffee aisle. If you can’t find it, you can substitute 1 teaspoon finely ground regular coffee, but please note that the texture and flavor will be a bit different. If you prefer to not use coffee at all, you can easily omit it.