Espresso Banana Bread

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Espresso Banana Bread

Rarely does life give you such a clear sign, but last week on a rainy Thursday, when I saw three overly ripe bananas I knew exactly what to do. I always think cooking is the perfect rainy day activity. What is really incredible and fortuitous was right before I noticed the banana’s I was reading an article on thekitchn that mentioned how Ina Garten loves to add coffee to chocolate – thus the espresso addition. I never really bake and I remembered why after I made banana bread, I can’t be trusted with a delicious baked good in the house. I will seriously graze all day long. Luckily, I was saved because my parents were coming the next day and I wanted their praise advice on the recipe, so I showed enough restraint to save most of the bread for them when they arrived Friday. Another bonus, is I learned that the bread is even better the next day, so it was the perfect breakfast for me on Friday morning (I wanted to make sure it was still tasty before I served it to my parents)! I love recipes you can make in advance so next time I have house guests or people over for brunch, I know what I will be making the day before and serving them! Espresso Banana Bread

Banana Bread with Espresso

Espresso Banana Bread  // whatsarahknows


espresso banana bread // whatsarahknows


3 very ripe bananas, mashed
1 large egg, room temperature
double espresso shot, 2 ounces
2 tablespoons greek yogurt
1 teaspoon vanilla extract
1 teaspoon instant espresso
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt

espresso banana bread


Heat oven to 350°F and grease a loaf pan.

In a medium-large mixing bowl, stir the mashed bananas together with the egg (seriously, room temp), greek yogurt, espresso, and vanilla extract, until everything is well combined. Stir in the instant espresso. Next, stir in the melted butter until it is completely incorporated. Follow this by stirring in the sugar until everything is mixed.

In a small bowl, stir together the flour, baking soda, and salt. Dump this mixture into the wet ingredients and stir just until no more dry streaks are left. The batter will still be lumpy. Pour the batter into the pan and bake in the oven until a tester inserted into the loaf comes out clean, roughly one hour.

Remove pan from the oven, allow to cool in the loaf pan for 10 about minutes, then gently run a knife around the edge of the bread and turn it out of the pan. Finish cooling the bread on a cooling rack. I personally believe the flavor of banana bread gets better if you let it sit for a while, but I mean really hard to resist warm bread right, so who is going to miss a piece? But I swear, it’ll be even better on day two!

Accompanied by espresso! Duh


espresso banana breadBreakfast // whatsarahknows

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