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.
Why Add Coffee to Banana Bread?
Coffee doesn’t make your banana bread taste like a latte—it works as a flavor enhancer. Just like vanilla intensifies sweetness without making things taste vanilla-y, coffee amplifies the banana’s natural flavors and adds depth to the overall taste. The result is a richer, more complex banana bread that people can’t quite put their finger on but absolutely love.
The coffee also adds moisture, keeping your bread from drying out. Combined with very ripe bananas, you get an incredibly tender crumb.
Ingredients
- 3 very ripe bananas, mashed (about 1 cup)
- ⅓ cup brewed coffee, cooled (espresso works too)
- ½ cup butter, melted
- ¾ cup sugar (brown sugar works great too)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Baking Instructions
Step 1: Prep
Preheat oven to 350°F and grease a 9×5 loaf pan. Line with parchment paper for easy removal.
Step 2: Mix wet ingredients
In a large bowl, mash bananas until mostly smooth (some chunks are fine). Stir in melted butter, sugar, eggs, vanilla, and cooled coffee until combined.
Step 3: Combine
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 and keep the bread tender.
Step 4: Bake
Pour batter into prepared loaf pan. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. The top should be golden brown and cracked. Cool in pan for 10 minutes, then turn out onto a wire rack.
Tips for Perfect Coffee Banana Bread
- Use very ripe bananas: The blacker the peel, the sweeter the bread. Spotted or fully black bananas are ideal.
- Cool your coffee: Hot coffee will cook the eggs and create an unpleasant texture.
- Don’t overmix: Stir until flour just disappears. Overmixing develops gluten and makes tough bread.
- Test doneness carefully: The center should register 200°F on an instant-read thermometer.
- Let it rest: The bread slices better after cooling completely—at least 1 hour.
Mix-In Ideas
- Fold in ½ cup chocolate chips for mocha banana bread
- Add ½ cup chopped walnuts or pecans for crunch
- Swirl in 2 tablespoons Nutella before baking
- Top with streusel (butter, flour, sugar, cinnamon) before baking
- Add 1 tablespoon espresso powder for intense coffee flavor
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—they thaw in minutes at room temperature or 30 seconds in the microwave.
Best ways to serve:
- Toasted with butter and a sprinkle of sea salt
- Spread with cream cheese
- Alongside your morning coffee (obviously)
- Warmed with vanilla ice cream for dessert
More Popular Coffee Recipes
- Chocolate Coffee Protein Balls Recipe – Another baked good
- Coffee Smoothie Without Banana Recipe – Uses coffee too
- 13 Best Snacks That Go With Coffee – Perfect pairings
This coffee banana bread is perfect for using up overripe bananas. The browner the bananas, the sweeter and more flavorful your bread will be. Keep a stash of frozen black bananas specifically for this recipe—you’ll thank yourself later.