Coffee banana bread sounds simple, but getting the texture and flavor just right makes all the difference. I wanted this recipe to have real coffee flavor, not just a tiny hint in the background, while still keeping everything soft, moist, and balanced like a really good banana bread should be. I’ve tested enough banana bakes to know that the little things matter, like using almost black bananas, the right amount of sour cream, instant coffee granules, and a mix of butter and oil for both flavor and moisture!
This is the kind of recipe that feels cozy and easy, but still has that extra something that makes people ask for another slice. The banana keeps it tender, the instant coffee makes the flavor bold, and the cinnamon adds just enough warmth to tie everything together. I’m picky about banana bread because it can turn gummy, dry, or bland really fast, so every part of this recipe is there for a reason. It is simple to make, but thoughtfully tested so it comes out moist, flavorful, and making it the best!!
Check out my pecan banana bread, banana spice cake, and chocolate chunk banana muffins!
Why You'll Love This Coffee Banana Bread Recipe
- Actual coffee flavor: This banana bread has real, bold coffee flavor. The instant coffee brings out that deep coffee taste without making the loaf bitter or overpowering.
- So moist: Sour cream, ripe bananas, oil, and butter all work together to make this bread incredibly soft and tender. It stays moist without feeling heavy.
- So easy: This is a simple quick bread recipe, so you do not need a mixer or any complicated steps. Mash the bananas, mix the batter, bake, and glaze.
Banana and Coffee Cake Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Ingredients
- Instant coffee granules: This is a must for the coffee flavor! 2 tablespoons might seem like a lot but it really is the right amount if you actually want coffee flavor!
- Sour cream: Sour cream makes the banana bread extra moist and tender. You can use whole milk greek yogurt or crème fraîche instead!
- Bananas: The bananas need to be very ripe, super spotty, brown, and almost black. If you use regular yellow bananas, the flavor and texture will be off. Overripe bananas are sweeter, softer, and give the bread the best banana flavor.
- Oil and butter: Using both gives you the best of both worlds. Butter adds flavor, while oil keeps the bread soft and moist for days.
- Cinnamon: Cinnamon is a must because it adds warmth and makes the banana and coffee flavor even better. It gives the loaf that cozy banana bread flavor without taking over.
- Dark Brown sugar: Brown sugar adds moisture and a deeper caramel-like sweetness that works really well with the bananas and coffee.
- Granulated sugar: Granulated sugar adds sweetness and helps give the loaf a soft, tender crumb.
- Baking soda: Baking soda helps the bread rise and works with the sour cream and bananas to keep the texture light and soft.
- Eggs: Eggs help bind the batter together and give the loaf structure while still keeping it moist.
- All purpose flour: For the best results, weigh your flour. Too much flour can make banana bread dry or dense. If you do not have a scale, use the spoon and level method by spooning the flour into the measuring cup and leveling it off without packing it down.
See recipe card below for quantities.
How to Make Coffee Banana Bread
- Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides. In a large mixing bowl, mash the very overripe bananas until smooth.
- Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, instant coffee, and eggs to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the all purpose flour, baking soda, kosher salt, and cinnamon until evenly mixed. Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix. Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula.
- Whisk together the powdered sugar, coffee granules, and milk until smooth. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken, as needed. Top the cooled down banana bread.
Hint: Place a piece of foil or a kitchen towel on top when the bread comes out of the oven, it will create a soft top as it cools.
Pro Tips
- Do not overmix the batter: Banana bakes can get gummy if the batter is overmixed. Once the flour is added, mix just until everything is combined.
- Use a 9x5 metal loaf pan: A metal pan gives the best bake. Do not use glass because it heats differently and can cause the bread to bake unevenly or overbake around the edges.
- Line the pan with parchment paper: Parchment makes it so much easier to lift the loaf out of the pan without sticking or breaking.
- Beat the banana until smooth first: Mash or beat the bananas until they are smooth before adding them to the batter. This helps the banana mix evenly throughout the bread and keeps the texture soft.
- Use very ripe bananas: This is not the recipe for just yellow bananas. The darker and spottier they are, the better the flavor and moisture.
- Do not over bake: Banana bread should be baked until a toothpick comes out with a few moist crumbs, not completely dry. Over baking can make the loaf dry.
- Adjust the coffee glaze as needed: If your glaze is too thin, add more powdered sugar. If it is too thick, add ½ teaspoon of milk until it reaches the consistency you want.
- Let it cool before glazing: If the bread is too warm, the glaze will melt right into the loaf instead of sitting nicely on top.
Coffee Loaf Variations
- Crumb topping: Add a cinnamon brown sugar crumb topping before baking for a banana coffee cake feel.
- Walnuts: Fold chopped toasted walnuts into the batter for crunch and a classic banana bread flavor.
- Chocolate chips: Add chocolate chips or mini chocolate chips if you want more of a mocha banana bread flavor. Chocolate and coffee are always a good idea together.
- Pair with a latte: I mean, I don't know about you but a banana bread coffee with banana bread infused with coffee sounds like a dream!!
Storage
Room temperature: Store the coffee banana bread in an airtight container at room temperature for up to 3 days. Keep it covered so it stays soft and moist.
Refrigerator: Refrigerating banana bread will dry it out!
Freezer: Wrap the loaf or individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Best texture: This bread is amazing the day it is made, but banana bread usually gets even more moist and flavorful the next day. Keep it tightly wrapped so it does not dry out.
FAQs About Coffee Banana Bread Recipe
Instant espresso powder will give this banana bread a stronger coffee flavor. Espresso banana bread is just as delicious if that's what you prefer!
It probably needs more powdered sugar: Glaze can turn runny if there is too much liquid or if the bread is still warm when you add it. Add more powdered sugar a little at a time until it thickens. The glaze should be thick but still pourable, so it drips slowly instead of sliding right off.
This recipe usually creates one on its own: As the banana bread rises in the oven, the top naturally opens and creates that pretty crack down the center. For the best result, use a 9x5 metal loaf pan, do not over mix the batter, and bake until the center is set.
More Sweet Treats
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📖 Recipe
Ingredients
- 3 bananas (medium/large) very overripe, almost black, 7-8 inches
- ¼ cup (52 grams) vegetable oil
- 4 tablespoons (56 grams) unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup (160 grams) granulated sugar
- ¼ cup (64 grams) dark brown sugar, packed
- ½ cup (120 grams) sour cream full fat, room temperature
- 2 tablespoons instant coffee granules
- 2 large eggs
- 1 and ½ cups (195 grams) all purpose flour *use the fluff and spoon method if not weighing, see notes
- 1 teaspoon baking soda
- ½ teaspoon fine kosher salt
- 1 teaspoon cinnamon
Coffee Glaze
- 1 cup powdered sugar
- ½ teaspoon instant coffee granules
- 3-4 teaspoons milk
Instructions
For the Coffee Banana Bread
- Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides.
- In a large mixing bowl, mash the very overripe bananas until smooth.
- Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, coffee granules, and eggs to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the all purpose flour, baking soda, kosher salt, and cinnamon until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
- Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Coffee Glaze
- Whisk together the powdered sugar, coffee granules, and milk until smooth. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken, as needed.
- Top the cooled down banana bread.
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