Description
This Coffee Banana Bread combines the sweetness of ripe bananas with a rich coffee flavor, enhanced by a moist texture from sour cream and a crunchy touch from walnuts. The loaf is finished with a luscious coffee glaze that perfectly balances the flavors, making it an ideal treat for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, fluffed and spooned
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Wet Ingredients
- 2 large eggs
- 1 large banana, if small use 2 bananas peeled and smashed
- 3/4 cup granulated sugar
- 1/2 cup neutral oil (vegetable or canola)
- 3 tablespoons sour cream (may substitute with Greek yogurt or buttermilk)
- 2 teaspoons instant coffee granules
- 2 tablespoons hot water
- 1 teaspoon vanilla flavoring
Coffee Glaze
- 3/4 cup powdered sugar
- 1 teaspoon instant coffee
- 1-2 tablespoons hot water
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper and grease all sides to prevent sticking. Set aside for later use.
- Combine the wet ingredients: In a medium bowl, whisk together the sugar and eggs for about 30 seconds until the mixture is fluffy and light yellow, helping dissolve the sugar and aerate the batter. Add the oil, sour cream, vanilla flavoring, and hot coffee prepared by dissolving instant coffee granules in hot water. Whisk everything to combine thoroughly. Mash the banana(s) and fold them into the wet mixture.
- Combine the dry ingredients: In another bowl, whisk the all-purpose flour, baking soda, and salt until evenly mixed. Gently fold this dry mixture into the wet ingredients until no flour streaks remain. Finally, fold in the chopped walnuts evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the bread moist.
- Prepare the coffee glaze: While the bread is baking, mix the powdered sugar with instant coffee and 1 tablespoon of hot water, whisking until smooth. Add more water, a little at a time, until the glaze reaches a pourable consistency. Note that the glaze will thicken as it cools.
- Glaze and cool: Once the bread is done, place it on a cooling rack with parchment paper or a tray underneath to catch drips. Drizzle the warm coffee glaze generously over the hot loaf. Allow the bread to cool completely before slicing to let the glaze set perfectly.
Notes
- Use a digital scale for measuring flour to avoid over-measuring. If unavailable, fluff the flour with a fork and spoon it into the measuring cup before leveling off.
- Chocolate chips can be a delicious addition; substitute half of the walnuts with chocolate chips to avoid a dense loaf.
- If using brewed drip coffee instead of instant coffee, substitute the coffee liquid ratio with 1 tablespoon hot water and 1 tablespoon hot coffee.
- Pour the glaze over the loaf while it is still warm for a smooth, glossy finish that sets as it cools.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
