Espresso Banana Bread

There are plenty of banana bread recipes on the internet, but there are not enough recipes of espresso banana bread! This banana bread is **extremely!!** moist and contains two layers of a swirl that consists of cocoa powder, espresso powder, brown sugar and cinnamon – yum! Learn how to make this recipe below:

Yield: 1 9-inch pan
Preparation: 30 min.
Bake time: 20-25 min.

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Cinnamon-Swirl
6 tbsp. dark brown sugar
1 tbsp. ground cinnamon
2 tbsp. cocoa powder
1 tbsp. espresso

Banana Bread
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. espresso powder
1/2 c. salted butter
1/2 c. dark brown sugar
1/4 c. granulated sugar
3 very ripe medium bananas, sliced
2 tbsp. sour cream
1 egg
2 oz. strongly brewed espresso
– (I mixed 2 oz hot water with 1 tbsp. espresso powder)
1 1/2 tsp. vanilla extract

Simple Glaze (Optional)
1/4 c. powdered sugar
1 tsp. liquid (I used almond milk, but you can use water, regular milk, etc.!)

Instructions

In a small bowl, whisk together the sugar, cinnamon, cocoa powder, and espresso until it is free of lumps. Set aside.

Grease and line a 9-inch springform or pie pan. Preheat your oven to 350F (180C)

In a small bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, and espresso powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together your softened butter and sugars until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl, and add in your bananas and sour cream until well-combined and the mixture is mostly smooth. Then, add in your egg, brewed espresso, and vanilla extract until fully combined.

Add in the flour mixture and mix until JUST combined (We do not want to over-mix!)

Pour half of your batter into the pan. Then, top with an even layer of your cinnamon-swirl mixture, using 3/4 of the mixture. Carefully spread the rest of your batter over this layer, and then top with the remaining 1/4 of your cinnamon-swirl mixture. Use a knife or toothpick to swirl the cinnamon mixture around.

Bake at 350F (180C) for 20-25 minutes, until a toothpick inserted in the middle of the bread comes out clean. Let cool completely before slicing/serving. Enjoy!

Glaze
In a small bowl, combine the powdered sugar and liquid of your choice until smooth. Drizzle over the banana bread once it has completely cooled. Slice bread into 8 or 12 slices and serve!

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Storage
Banana bread is best enjoyed on the day that it is baked, but will keep in an airtight container for 3 days.

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights