Coffee Banana Bread Recipes

IMPOSSIBLY EASY BANANA BREAD COFFEE CAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs. Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.
• In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly. Sprinkle over mixture in pan.
• Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.
• Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

VEGAN BANANA BREAD WITH COFFEE AND CINNAMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
• Mix flour, brown sugar, and cinnamon together in a large bowl.
• Mash bananas to the consistency of oatmeal. Mix in coconut oil, coffee, and vanilla extract. Pour over flour mixture; stir together with a wooden spoon. Pour batter into the greased pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool for 20 minutes before slicing.

COFFEE RUM BANANA BREAD

Steps:

• Preheat oven to 350 F and spray standard 9 x 5 inch loaf pan with cooking oil.
• Make banana mix-in by peeling and slicing bananas into 1 inch disks in a bowl with brown sugar and cinnamon. Toss to coat.
• Place butter in a large skillet and turn heat to medium high. Once the butter has melted, add the banana with sugar and cinnamon. Stir with a wooden spoon, breaking up the bananas as they cook (2-5 minutes depending on how ripe they are).
• Add Koloa Coffee Rum and vanilla, and continue to cook until the bananas have mostly fallen apart.
• Make bread batter by placing the flours, salt, baking soda and baking powder in a large bowl. Stir vigorously with a balloon whisk until uniform in color.
• Place sugar and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until the sugar starts to dissolve, about 30 seconds.
• Add half the dry ingredients and beat until incorporated. Add the warm banana mix-in from the skillet and beat until incorporated. Repeat with the remaining dry ingredients and then end with the Greek yogurt.
• Scoop out 1/3 of the batter into a bowl. Measure out the Koloa Coffee Rum and add the cocoa powder to it. Stir together to form a thickened past. Scrape into the smaller batter and stir together.
• Spoon the batter into the bread loaf pan, alternating some of the regular banana bread batter with some of the Koloa Coffee Rum batter on top of each other. Once you've finished, take a butter knife and make one of two swirls in the pan to help marble the butter. Do not over-stir.
• Bake in the oven for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 15 minutes before turning out the warm loaf onto a wire rack to cool completely.