Super moist and tender coffee banana bread packed with coffee flavor and finished with a coffee glaze! Such an aromatic and rich loaf that actually tastes like coffee!!
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.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
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.
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