Save A moist, tender banana bread infused with rich coffee and cream flavors, perfect for breakfast or an afternoon treat.
I first made this coffee cream banana bread for a cozy brunch and it quickly became a favorite among friends and family for its soft texture and delightful twist.
Ingredients
- Ripe bananas: 3, mashed (about 1 1/4 cups)
- Heavy cream: 1/2 cup (120 ml)
- Unsalted butter: 1/2 cup (115 g), melted
- Instant coffee granules or espresso powder: 2 tablespoons
- Hot water: 2 tablespoons
- All-purpose flour: 1 3/4 cups (220 g)
- Granulated sugar: 3/4 cup (150 g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Chopped walnuts or pecans (optional): 1/2 cup (75 g)
- Chocolate chips (optional): 1/2 cup (90 g)
Instructions
- Prepare Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Dissolve Coffee:
- Dissolve the instant coffee granules in the hot water. Let cool slightly.
- Mix Wet Ingredients:
- In a large bowl, whisk together the mashed bananas, melted butter, heavy cream, eggs, sugar, vanilla extract, and dissolved coffee until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Batter:
- Add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Fold Add-Ins:
- Fold in the walnuts, pecans, and chocolate chips if using.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save My kids love helping mash the bananas and tasting the warm loaf fresh out of the oven. It’s become our go-to weekend baking activity together.
Notes & Variations
For a stronger coffee flavor, increase the coffee to 3 tablespoons. Substitute sour cream or Greek yogurt for heavy cream for a tangier loaf. Drizzle cooled bread with coffee glaze for extra flavor.
Serving Suggestions
This bread pairs beautifully with a cup of coffee or a frothy latte. Serve slices slightly warm for breakfast or snack.
Nutrition Information
Per slice: 260 calories, 12 g fat, 34 g carbohydrates, 4 g protein.
Save Enjoy a cozy slice with your morning brew or as a comforting afternoon treat. Happy baking!
Recipe Guide
- → How do I make the coffee flavor more pronounced?
Increase instant coffee granules to 3 tablespoons or use strong espresso powder for a deeper aroma and taste.
- → Can I substitute heavy cream with something else?
Sour cream or Greek yogurt work well as tangy alternatives to heavy cream, giving a slightly different texture.
- → Is it possible to make this without nuts or chocolate chips?
Absolutely! Both nuts and chocolate chips are optional add-ins. The loaf will still be moist and flavorful.
- → How should I store leftover banana bread?
Store cooled slices in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → What pan size is best for baking?
A standard 9x5-inch loaf pan is recommended for even baking and the proper rise of the batter.
- → Can I freeze the finished bread?
Yes, wrap sliced or whole loaf tightly and freeze for up to two months. Thaw at room temperature before serving.