Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter

Total Time:
1 hr 55 min
15 min
45 min
55 min

One 9-inch loaf

  • Banana Bread:
  • 5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
  • 1 tablespoon instant espresso powder
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 medium-ripe bananas (the peel should be pretty black), peeled and halved
  • 1/2 cup granulated sugar
  • 2 tablespoons lightly-packed light brown sugar
  • 1 large egg, beaten
  • 3 ounces semisweet chocolate, finely chopped
  • Espresso-Cinnamon Butter:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon instant espresso powder
  • Pinch of ground cinnamon
  • Pinch of fine salt
  • 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.

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