Save A moist, tender banana bread infused with rich coffee and cream flavors, perfect for breakfast or an afternoon treat.
The first time I baked this coffee cream banana bread, my kitchen filled with an incredible aroma that reminded me of mornings spent savoring fresh banana bread with a hot coffee. It has become a staple treat during family breakfasts and lazy weekend afternoons.
Ingredients
- Bananas: 3 ripe bananas, 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 the 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 mashed bananas, melted butter, heavy cream, eggs, sugar, vanilla extract, and dissolved coffee until smooth.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Ingredients:
- Add dry ingredients to wet mixture. Stir gently until just combined. Do not overmix.
- Add Optional Items:
- Fold in nuts and/or chocolate chips if using.
- Bake:
- Pour batter into prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve:
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save Our family loves sharing this banana bread for breakfast, especially on rainy days when we gather around the table with warm drinks and stories. It’s a cozy recipe that always brings smiles and comfort.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, measuring cups and spoons, rubber spatula, wire rack
Nutritional Information
Calories: 260, Total Fat: 12 g, Carbohydrates: 34 g, Protein: 4 g per slice
Notes
For a stronger coffee flavor increase the coffee to 3 tablespoons. Substitute sour cream or Greek yogurt for heavy cream for a tangier loaf. Top with a coffee glaze by mixing 1 cup powdered sugar with 2–3 teaspoons brewed coffee and drizzle over cooled bread. Pair with a cup of coffee or a latte for the ultimate treat.
Save This banana bread elevates a classic treat with coffee and cream for a bakery-worthy loaf anyone can make at home. Enjoy each slice fresh or lightly toasted!
Recipe FAQs
- → How does coffee impact the overall flavor?
Coffee adds depth and subtle bitterness, rounding out the sweetness of bananas and cream for a more sophisticated taste.
- → Can I use espresso powder instead of instant coffee?
Yes, espresso powder is a suitable substitute and offers a more intense coffee note in the finished loaf.
- → What can I use instead of heavy cream?
Sour cream or Greek yogurt both make excellent substitutes, adding moisture and a slight tang to the bread.
- → Is it necessary to include nuts or chocolate chips?
No, these are optional add-ins. Skipping them still delivers a flavorful, moist loaf with a classic texture.
- → How do I know when the loaf is baked?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready to cool and slice.
- → Can I add a glaze for extra flavor?
Drizzling coffee glaze atop the cooled loaf gives a sweet finishing touch and enhances its coffee aroma.