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Author Notes: Banana bread is an experience. Its ever changing, it can be toasted with butter for breakfast, or served topped with ice cream for dessert. If you're in my household, banana bread is secretly torn apart, sliver by sliver, as every member of the family snatches slices right out of the pan... —Scott | @thymeforbreakfast
Makes 4 loaves
Cold Brew Banana Bread
- 1.5 cups Unsalted Butter, Softened
- 3 cups White Sugar
- 2 teaspoons Vanilla Extract
- 3/4 cup Strong Cold Brew Coffee
- 4 Large Eggs
- 3.5 cups All Purpose Flour
- 3/4 teaspoon Kosher Salt
- 2 teaspoons Baking Soda
- 1/2 cup Buttermilk
- 2 cups Very Ripe Bananas, Mashed
- 1.5 cups Chopped Nuts or Chocolate Chips (Optional)
- 2 cups Powdered Sugar
- 2 shots Espresso
- 1/4 cup Half & Half or Heavy Cream
- 1/4 teaspoon Vanilla Extract
- Sprinkle Salt to Taste
- Pre-Heat your oven to 350℉ (180℃).
- Begin creaming your butter and sugar in a stand mixer
- Combine flour, salt and soda in a separate bowl.
- Add the vanilla and cold brew coffee to the butter mixture and continue mixing until light and fluffy.
- Add the eggs to the butter mixture one at a time, making sure that the batter is mixed between additions.
- Begin adding the flour to the wet mixture, alternating with the buttermilk.
- When the flour and buttermilk are completely added, scrape down the bowl and mix until combined.
- Add the mashed or puréed bananas to the batter and mix until combined.
- Fold in the chopped nuts or chocolate chips (optional).
- Spray the loaf pans or giant muffin tins with nonstick spray and fill with the banana bread batter.
- Bake the banana bread for 45 to 50 minutes, or until a toothpick comes out clean when inserted in the center.
- While the banana bread is baking, make the glaze.
- Combine all of the glaze ingredients in a bowl and whisk briskly until combined.
- Pour the glaze on top of the banana bread while it is still warm. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains