Expresso Banana Bread Recipes

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.

BANANA ESPRESSO BREAD PUDDING

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.
• Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.
• Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm.

CHOCOLATE CHIP-ESPRESSO BANANA BREAD

Steps:

• Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
• In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
• Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.