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When I was younger, my grandpa made the best banana bread. He always put tons of walnuts in it, because he knew I loved nuts. It was one of my favorite things he made.
These days, I make banana bread when I have a few bananas that are past their prime. Doesn’t everyone do that? What else can you do with over ripe bananas? Sometime I freeze them for smoothies, but I’ve found that they continue ripening in the freezer and they become too sweet. So banana bread it is.
When I do make it, I sometimes like to make it a bit different. Sometimes with lemon or chocolate. In this case, walnuts and chocolate-covered espresso beans. I also add some instant coffee to ramp up the flavor a little bit more (Starbucks Via for those interested.) You could use chocolate chips if you’d like instead of the beans. There’s nothing wrong with a little chocolate in anything is what I always say.
Like most banana breads, this bread is good for days. It actually tastes better after a day or two in my opinion. It’s perfect in the morning with a strong cup of coffee — not too sweet, but sweet enough that it tastes indulgent in its own way.
One of the other things I love about quick breads like this is that they freeze really well. Just slice it first, so that you can take a slice or two out at a time. Otherwise you’ll end up eating an entire loaf of bread all by yourself. Not saying I’ve done such a thing. If you have a toaster oven, this is the perfect use for it. Slather it with some good salted butter, and you’ve got yourself a treat with the best banana bread.
Coffee Walnut Banana Bread
The best banana bread is loaded with nuts, and has a little something extra. In this case, dark coffee and chocolate.
Equipment
Ingredients
- 1/2 cup butter melted
- 3/4 cup dark brown sugar
- 2 eggs
- 1/4 cup plain Greek yogurt
- 3 large ripe bananas mashed
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon instant coffee granules
- 1/4 teaspoon salt
- 1/2 cup toasted walnuts
- 1/2 cup chopped chocolate covered espresso beans or chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, whisk the butter, brown sugar, eggs, yogurt, bananas, vanilla, and vanilla until well combined.
- Stir in the flour, baking soda, coffee, and salt.
- Stir in the walnuts and espresso beans or chocolate chips.
- Lightly grease a loaf pan with butter or cooking spray. Pour the batter into the pan.
- Bake for about 45 minutes until a knife inserted in the center comes out clean. Continue baking for another 1-15 minutes if necessary. If the top of your loaf is browning too much, cover with foil to continue.
Notes
Storing leftovers: Leftovers can be stored into an airtight container for up to a week. Bread also freezes well; slice before freezing an freezer safe containers.
Variations: Any nut can be swapped for walnuts. A 1/2 teaspoon cinnamon can also be added.
Pairs well with: Salted Caramel Tea Blend, Earl Grey Lavender
Nutrition
Calories: 368kcalCarbohydrates: 46gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 336mgPotassium: 119mgFiber: 1gSugar: 21gVitamin A: 420IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
