Coffee Banana Bread with Espresso Whipped Butter
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Baking
Description
This coffee banana bread with whipped espresso butter is perfect for breakfast, tea, lunch, dinner and midnight snacking.
Ingredients
Coffee Banana Bread
150 g white flour
100 g *whole wheat flour
2 tsp (10 ml) baking powder
¼ tsp (1,75 ml) ground cinnamon
¼ tsp(1,75 ml) salt
1 C (250 ml) strongly brewed vida e caffè Capella coffee, reduced to ¼ C (60 ml) and cooled
3 medium ripe bananas, mashed
2 large eggs
1 tsp (5 ml) vanilla paste
150 g butter, melted
100 g brown sugar
2 Tbsp (30 ml) honey
Whipped Espresso Butter
150 g butter, softened (not melted)
3 Tbsp (45 ml) strongly brewed vida e caffè Capella coffee
1 Tbsp (15 ml) honey
¼ tsp (1,75 ml) cinnamon
Instructions
Coffee Banana Bread
Mix the dry ingredients in a large bowl and set aside.
Pour 1 cup of strong vida e caffè Capella coffee into a small saucepan over high heat. Bring to a boil and simmer for roughly 10 minutes to reduce the coffee to ¼ C.
Mash the bananas in a large bowl then add the reduced coffee and vanilla. Whisk in the eggs and butter followed by the sugar and honey. Gently fold the wet ingredients into the dry but do not over mix the batter. Just fold in until there is no visible dry flour.
Pour the batter into a greased loaf tin and bake for 50-55 minutes. If a cake tester comes out clean then the bread is done. Allow to cool for at least 30 minutes on a cake rack.
*You can opt to leave out the whole wheat flour if you don’t have on hand and instead just use the same amount of regular white flour. This will result in a loaf with a more cake-like texture and just as delicious.
Whipped Espresso Butter
Place the softened butter into a large bowl and add the coffee, honey and cinnamon. Mix by hand to combine then whip with an electric hand whisk until light and fluffy.
Serve thick slices of banana bread with generous helpings of whipped butter and a cup of vida e caffè Capella coffee.
Notes
If you are desperate to make this banana loaf (and you should be) but you don’t have ripe bananas, you can easily ripen at home in your oven. Set the temperature to 180 ºC, lay the bananas (with their skins on) onto a baking sheet. Pop into the oven and allow to cook until the banana skins are black. Peel the skins off and they should be soft and ready to use.
