Make Ahead
Espresso Banana Bread
Popular on Food52
55 Reviews
Kenna M.
April 27, 2023
I am a real banana bread lover. This recipe is excellent and will now be my go to. Thank you so much.
Emily
March 11, 2023
This is my absolute favorite banana bread recipe. I've used butter, olive oil, and canola oil, 3 or 4 bananas (depending on what needs to get used up), 1/2-2/3c sugar, AP/spelt/WW flour... so many variations and it's always moist and delicious. I usually make 3 mini loaves and either share or freeze for later.
mac
October 22, 2021
I really enjoy this! Something about the coffee flavor compliments the banana well and gives it an almost savory taste. I cut the sugar to just 1/2 cup, use coconut oil, and usually mix wheat flour or wheat germ with the white flour. You may find yourself second guessing the length of time in the oven, but it really does take the full hour. The addition of nuts would be good to change up the texture if you're feelin' it, but just as good without!
annejillian19
April 6, 2021
Love this recipe! I've already shared it with a few other friends. They never thought to add coffee to their banana bread. Now with this recipe I started adding a handful of chopped walnuts and mini semi-sweet chocolate chips. I feel like its changed the sweetness and overall moistness of the bread. Am I supposed to make other adjustments when I add those two in?
suzannakang
October 3, 2020
This was easy to make and the espresso gave it a nice oomph. I’ll try with chocolate chips next time. My ten-year old son devoured it.
Katherine S.
August 9, 2020
This was amazing. I included chocolate chips. I used sea salt which is what I had available, and I think some of it stayed intact to give some salted chocolate flavor bursts. Also I had to use a smaller loaf pan and it worked fine, just kept checking with a skewer. Due to gooey banana the skewer might still be a little sticky even when ready - just not pulling out raw batter.
BB
July 25, 2020
Something didn’t quite work in this recipe and it has an odd flavour to it. Going to try again and use butter instead of coconut oil and see if that makes a difference. Crossing my fingers! :)
Nicole
August 7, 2019
I made this the other day. exactly like the recipe, I add a bit of semi sweet chocolate, I also make cold brew at my house so I added that to the bread instead of the espresso. this cake is so moist! delish!
Oaklandpat
May 5, 2019
Love it fiveandspice! Thanks for the great recipe. The only thing I will change next time is to add in some walnuts.
kitkat
February 12, 2017
This was lovely with the addition of a small handful of chocolate chips and a large handful of toasted walnuts. It baked up with wonderfully crisp edges and a moist, almost custard-like center (though it was definitely baked through). The banana, coffee, vanilla, chocolate and coconut play nicely together...like they're having a reunion outside of the tropics. The only problem is that it's nighttime and it's hard to stop eating it!
Freddurf
May 2, 2016
Just pulled this out of the oven and it was very tasty. It was moist and delicious! I used the smallest setting on my Kuirig and the espresso flavor came through just fine. This has now replaced my family's banana bread recipe (sorry mom!)
Vera K.
January 15, 2016
Made this last night but with the alteration of chai soaked raisins as recommended by Kerry. I didn't have any espresso and it sounded yummy. I also only used 1/3 cup of sugar and it was still very sweet. My co-workers devoured it none the less.
Kerry G.
October 18, 2015
This is a great recipe as is. ... BUT...the 7 year old didn't like the coffee taste, and the 12 year old wasn't fussed either way. So I made some changes that would still satisfy the adults. Oh, and btw, does everyone know the trick about roasting whole unpeeled bananas if yours aren't super ripe? brilliant. Changes: 3/4 cup raisins soaked in strong chai tea for one hour, drained and then added to food processor with banana, egg etc...omitted coffee all together, so Used 1/2 cup melted butter plus the greek yog. Used 1/4 brown sugar and 1/2 cup white. In dry, I added 1/2 tsp cardamom, and 1 tbsp cocoa powder. Everybody is very happy!
jenny
August 10, 2015
I've made this twice now, it's great and keep moist for days!! I added fresh finely ground espresso directly, and also 1/2 tsp ground cardamom (I love cardamom in my coffee!), and the flavour was lovely, not overpowering but definitely there. I also subbed in 1/2 cup coconut flour for the wholeweat. This is now my go-to recipe for banana bread!
jenny
July 26, 2015
Yum! I used 1 tbsp of ground espresso which gave a good amount of a coffee hit but not overpowering.... Also used a combo of wholemeal and coconut flour. Very yummy, more dense than my usual recipe for banana bread, in a good way!
Transcendancing
October 5, 2014
I really liked how this turned out, although I don't know what caused my beautifully rounded top to flatten so dramatically when I took it out of the oven. I left it in the tin as recommended too, so baffled. The flavour however was gorgeous, I am not a banana fan and I think the only time they become edible is in cake. My housemate on the other hand, loves them and also appreciated the cake (and ate three pieces, which is uncharacteristic of him, so clearly the flattening didn't impact too much). I gave my cake an hour and five minutes, cake tester came out completely clean and dry but interestingly the inside - especially the bottom of the cake was moist and even somewhat gooey - but still seemed to be cooked. Will have to see if this is a feature of this cake or if it was something I did this time around.
Lisanne
July 23, 2014
It is in the oven now~ smells fab! We had 4 large bananas, so added another egg, used 1/2 cup butter, 1 cup sugar and 2 cups flour (guesstimated the rest of the ingredients). Used a large scoop to make 6 muffins and the rest went in the pan. We won't have to wait the full hour to get a taste!! Thanks for a new style of banana bread!!
Rebecca
July 15, 2014
I am pretty disappointed right now. I just got done making this treat and it just isn't as great as you sold it. I was super excited about it too because I love banana bread and coffee. I used the 2 ounces of espresso and did the granules. Still, you cannot taste even a hint of espresso. Super bummed out. Out of 5 stars, I would give this one a 3 at best.
theflamingwench79
July 13, 2014
I don't like bananas, and this reads like it's yummy. I have plenty of friends that like banana bread, so I will be giving it a whirl for their opinion and to see if, finally, there will be a banana bread that will sway me.
Julie
May 8, 2014
I made this with whole wheat pastry flour and Bulgarian yogurt; outstanding. Nice deep, almost savory flavor versus being a sweet bread. Also, very easy to throw together. My husband took half the loaf for breakfast to chow down on during his drive to work.
Lark
April 30, 2014
I made your recipe with the extra espresso. This piping hot bread was just the right thing for a dreary, rainy day! The family loved it. Turned out very moist, not too sweet; depth of flavor, without being too coffee-y. A pretty, dark loaf.
BraziliAna 7.
April 6, 2014
I made gluten free version of this with cup for cup gluten free flour, coconut oil instead of butter, Greek yogurt and dark brown sugar. I used a little more than a tsp. of espresso granules for added flavor. I also added a 1/4 cup of semi sweet mini chocolate morsels and 1/4 cup of walnuts it turned out perfectly not too dry or moist, flavorful and delicious!
lonewolf
April 3, 2014
Before the glorious an infinite recipe search the internet affords, I was a cookbook addict. Now I search many sites for the perfect recipe and I have to say Food52 is my new go-to and this recipe is amazing.
I always seem to have over ripe bananas in the fridge, and though my roses love them, I usually make cake frosted with mascarpone nutella lusciousness. This recipe is perfection. Absolutely divine! I doubled it to share with my lucky neighbors so I added an extra banana. I also used home made yogurt instead of the sour cream. Next time (and there will be) I'll probably cut back on the sugar. My bananas were really ripe and quite sweet. Often with breakfast bread the rise in the oven is uneven and makes for an unattractive loaf. These developed gloriously.
I always seem to have over ripe bananas in the fridge, and though my roses love them, I usually make cake frosted with mascarpone nutella lusciousness. This recipe is perfection. Absolutely divine! I doubled it to share with my lucky neighbors so I added an extra banana. I also used home made yogurt instead of the sour cream. Next time (and there will be) I'll probably cut back on the sugar. My bananas were really ripe and quite sweet. Often with breakfast bread the rise in the oven is uneven and makes for an unattractive loaf. These developed gloriously.
christine
March 30, 2014
don't forget... if your bananas aren't ripe: peel them, wrap them in plastic and freeze them for at least 18-24 hrs. you can place the unpeeled banana in the freezer but i like this pre-peeled convenience. this method is good if brown-spotted-nearly ripe bananas are on sale and you can't use them immediately. ( i have not tried this recipe, however it lokks pretty good, i have a 1950's favorite.)
Ryan O.
March 7, 2014
I love that you used Joanna Chang's base recipe. I was actually planning on cross comparing them, because I think she has killer baking recipes-- but then I read the intro, and you already did! Looks amazing. Do you notice much difference alternating between butter and oil in a banana bread recipe? I love the flavor of butter-- just didn't know if the finished texture was different. Also, why one egg vs. two in Chang's recipe? Thanks!
fiveandspice
March 8, 2014
It's a cross between Chang's recipe and one from Smitten Kitchen, which is why there are some definite differences from Chang's. And I made some tweaks to integrate the espresso. So it would still be worth comparing! The texture butter gives is different. I find oil gives a tighter, moister crumb, which I like. But I prefer butter's flavor as well, and most vegetable oil (ie. corn, soy, and canola oils) are particularly unhealthy, so I shy away from them. Using melted butter and making sure all your ingredients are at room temp. helps simulate the moistness you get from oil, I find.
Brenda
April 22, 2018
There's a new kid in town in the "oil section" of my pantry. Avocado Oil. I use it in baking and find it as adaptable as canola....but much healthier.
helena
March 6, 2014
I followed everything to a T and I ended up with a banana bread that I found to be kind of bland. I've made many delicious banana breads in the past and I'm not quite sure what happened this time around.
fiveandspice
March 8, 2014
Hmm, that's funny. I have had that happen to me before though, actually with banana bread recipes - the same recipe can even turn out different different times. I wonder if it's variability in bananas? and banana ripeness maybe - overripe are the best.
Katie Z.
March 2, 2014
Made this last night with a double shot of espresso from the coffee shop around the corner, and got a free espresso out of it this morning from the owner. Everyone loved it! Both the espresso and the banana flavors shined beautifully. Definitely going into my banana bread rotation! I meant to sprinkle turbinado sugar on top before baking, but forgot- next time!
Juliana
March 2, 2014
Is it ok to omit the sour cream?
fiveandspice
March 2, 2014
It should work. The sour cream adds a little special richness, but I don't think it's 100% necessary.
kris
March 2, 2014
the recipe looks lovely and i'm making this today. question - in the unexpanded version of the recipe, it calls for 1/4 cups of sugar, but in the detailed version it says 3/4. which one is correct? thanks!
fiveandspice
March 2, 2014
The 3/4 cup measure is right. The other one is a typo. I'll see if that can get fixed.
Alexis
March 1, 2014
Made a few mistakes like I took out my almond extract instead of vanilla, used brown sugar instead and replaced the 1/2 cup of flour with spelt flour and also used buttermilk instead of yogurt Turned out pretty good, a little bitter because I threw in regular espresso instead of instant. I also did 1 tsp BP and 1/4 tsp of baking powder to make some nice muffins great recipe!
jonakocht
February 27, 2014
Just made this today, adding in dark chocolate chips and brown sugar instead of white, and added whole wheat flour for some of the AP. Baked in a muffin tin and then topped with a cream cheese and Greek yoghurt icing, and voila, you've got the most amazing cupcakes I've ever had.
Lainey D.
February 23, 2014
Have you made it with gluten free flour? Thoughts/advice?
fiveandspice
February 28, 2014
I haven't tried it. I imagine it would work quite well with a gluten free all-purpose blend, though. Let me know how it goes if you try it!
carswell
February 23, 2014
I'm going to try this today. I have some bananas languishing in the freezer awaiting a batch of banana bread.
je M.
February 21, 2014
I made banana bread last week on a snow day (which was good), but man I wish I'd had this recipe then. I would have never thought to add coffee to the mix.
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