Banana bread gets a coffee shop upgrade in this recipe. The coffee enhances the banana flavor while adding a subtle richness. This is the moistest banana bread you’ll ever make, and it stays fresh for days.
Quick Answer: Coffee banana bread uses 3 ripe bananas, strong brewed coffee, flour, sugar, eggs, and butter. The coffee deepens the flavor without overpowering the banana. Bake at 350°F for 60 minutes until a toothpick comes out clean.
Ingredients
- 3 very ripe bananas, mashed
- ⅓ cup brewed coffee, cooled
- ½ cup butter, melted
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Baking Instructions
Preheat oven to 350°F and grease a 9×5 loaf pan. In a large bowl, mash bananas until mostly smooth. Stir in melted butter, sugar, eggs, vanilla, and cooled coffee.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to wet ingredients and stir until just combined. Don’t overmix – a few lumps are fine.
Pour batter into prepared loaf pan. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
Mix-In Ideas
- Fold in ½ cup chocolate chips
- Add ½ cup chopped walnuts
- Swirl in 2 tablespoons Nutella
- Top with streusel before baking
Storage and Serving
Wrap cooled banana bread tightly in plastic wrap and store at room temperature for up to 4 days. For longer storage, freeze wrapped slices for up to 3 months. Toast slices and spread with butter for the best breakfast ever.
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This coffee banana bread is perfect for using up overripe bananas. The browner the bananas, the sweeter and more flavorful your bread will be.