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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.
1/2cupchopped chocolate covered espresso beans or chocolate chips
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.
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