Coffee Banana Bread Recipe

Coffee banana bread recipe cravings kicking in? I’ve got you: this loaf marries bold espresso richness with perfectly plush banana crumb, and you’ll stir it together before your coffee cools. Mix pantry staples, pour into a pan, then enjoy bakery aromas flooding the kitchen while it bakes. Ready to taste breakfast magic?

Why You’ll Love This Recipe

Quick morning mix: Grab two bowls, whisk, and you’re oven-ready in 15 minutes.

Café-level flavor burst: Three coffee boosts layer rich roast notes that balance sweet banana.

Ridiculously moist crumb: Sour cream plus overripe fruit lock in tenderness for days.

Versatile crowd pleaser: Slice it for brunch, stash it in lunch boxes, or gift a loaf to wow friends.

Foolproof and forgiving: Even a casual stir bakes up bakery-worthy perfection every single time.

Ingredients Needed

For the Coffee Banana Bread

• 2 cups (250 g) all purpose flour, spooned and leveled
  
• 2 large eggs, room temperature
  
• 1 large very-ripe banana (about 120 g mashed) or 2 small ones
  
• ¾ cup (150 g) granulated sugar
  
• ½ cup (120 ml) neutral oil such as canola or vegetable
  
• ½ cup (60 g) chopped walnuts, lightly toasted for extra flavor
  
• 3 tablespoons (45 g) full-fat sour cream
  
• 2 teaspoons instant coffee granules
  
• 2 tablespoons (30 ml) hot water, to dissolve the coffee
  
• 1 teaspoon baking soda
  
• 1 teaspoon pure vanilla extract
  
• ½ teaspoon fine sea salt
  

For the Coffee Glaze

• 1 cup (120 g) powdered sugar, sifted
  
• 1 teaspoon instant coffee granules
  
• 1–2 tablespoons (15–30 ml) hot water, adjust for desired drizzle thickness
  

Notes & Substitutions

• Flour options: A one-to-one gluten-free blend works nicely if you keep the batter a touch thicker.
  
• Oil swap: Melted coconut oil adds a subtle tropical note; use refined if you prefer no coconut scent.
  
• Nut-free version: Replace walnuts with mini chocolate chips or sunflower seeds for crunch.
  
• Dairy tweak: Greek yogurt stands in for sour cream without sacrificing moisture.
  
• Coffee punch: Trade half the hot water for a shot of cooled espresso if you want stronger roast vibes.

Choosing the Right Coffee for Your Banana Bread

Not sure which coffee works best in this recipe? Here’s a quick visual guide to help you pick. Each option brings something unique to the table in terms of depth, texture, and intensity.

Use this comparison as a flavor compass to suit your mood—whether you want just a hint of roast or a bold coffee-forward loaf.

How to Make Coffee Banana Bread

Step 1: Preheat and set up

 Heat your oven to 350 °F (175 °C). Line a 9 x 5 in loaf pan with parchment, then lightly oil every side so nothing sticks. Starting with a hot, properly prepared pan ensures an even rise.

Step 2: Wake up the coffee flavor

 In a small mug, stir the instant coffee into the hot water until it dissolves completely. Let the mixture cool for a minute so it will not scramble the eggs later.

Step 3: Whisk the wet team

 Grab a medium bowl and whisk the sugar and eggs for about 30 seconds. Look for a pale, slightly foamy mix; this tiny burst of air helps the loaf lift. Pour in the oil, sour cream, vanilla, cooled coffee mixture, and mashed banana. Whisk until everything looks smooth and glossy.

Step 4: Bring the dry goods together

 In a separate bowl, whisk the flour, baking soda, and salt until the ingredients look evenly combined. This quick mix prevents baking soda pockets that can leave bitter bites.

Step 5: Combine without overthinking

 Tip the dry mix into the wet bowl. Use a silicone spatula to fold gently, sweeping the batter from the bottom. Stop as soon as you no longer see streaks of flour. Overmixing develops gluten and turns tender banana bread into chewy doorstop, so stay mindful.

Step 6: Add crunch

 Fold in the toasted walnuts just until they hide in the batter. Toasted nuts deliver bigger flavor and stay crunchy.

Step 7: Bake to golden glory

 Pour the batter into the prepared pan and smooth the top. Slide it onto the center rack and bake for about 60 minutes. Start checking at 55 minutes; a toothpick inserted in the center should come out with a few moist crumbs but no wet batter. The top will look deep golden and may crack slightly, signaling a properly baked loaf.

Step 8: Glaze while warm

 While the bread bakes, whisk powdered sugar with instant coffee and one tablespoon hot water until smooth. Add a splash more water if you prefer a thinner drizzle. When the loaf finishes, place the pan on a wire rack, then immediately spoon the glaze over the hot surface. The warmth lets the icing seep into tiny crevices for that coffee-shop sheen.

Step 9: Cool for clean slices

 Let the bread rest in the pan for 10 minutes, then lift it out using the parchment. Cool completely on the rack before slicing so each piece holds its shape and the flavors settle into a rich crumb.

Leaving hot baked goods out too long or storing them warm can invite spoilage. To avoid falling into the food “danger zone” between 40 °F and 140 °F, follow safe cooling practices outlined by the USDA.

Ready to slice? Take one whiff of that roasted banana aroma and try not to eat half the loaf in one go.

Pro Tips & Troubleshooting

Expert Tips

• Ripen bananas faster: Spotty fruit makes sweeter bread. If yours look pale, pop them into a 300 °F (150 °C) oven for ten minutes until the skins blacken then cool and mash.
  
• Measure flour smartly: Spoon it into the cup then level. This method prevents a dense, heavy crumb.
  
• Bloom the coffee: Always dissolve granules in hot water first. This step unlocks deeper roast notes without gritty bits.
  
• Room-temperature eggs blend better: Cold eggs seize fats and create streaky batter. Let them sit on the counter while you gather ingredients.
  
• Rest the loaf before slicing: Give the crumb at least thirty minutes to set so every slice stays tender and neat.
  

Common Mistakes to Avoid

• Overmixing once flour hits wet ingredients, which toughens texture. Fold gently instead.
  
• Baking at the wrong temperature. An oven thermometer keeps you honest.
  
• Using boiling-hot coffee. High heat can scramble eggs and melt sour cream into lumps. Cool it briefly first.
  
• Skipping the parchment sling, which makes unmolding tricky and risks broken edges.
  

Creative shortcut: Toast walnuts in the microwave. Spread them on a plate, zap for one-minute bursts, stirring between rounds, until fragrant. Less mess, same nutty punch.

Serving, Storage & Variations

Serve it up

• Warm slices with a pat of salted butter and a sidecar of cold brew turn breakfast into a mini café moment.
  
• Feeling fancy? Top a thick slice with a scoop of vanilla ice cream and a drizzle of caramel for dessert.
  
• I once packed it on a hiking trip and ended up swapping slices for trail mix; apparently this loaf has barter power.
  

Store it right

• Counter: Wrap the cooled loaf in wax paper, then tuck it into an airtight container for up to four days. For baked goods like this, USDA guidance recommends a maximum of 3 to 5 days at room temperature. See this Ask USDA article for more info.
  
• Fridge: Extend freshness to one week, but bring slices back to room temp for the softest crumb.
  
• Freezer: Wrap individual pieces in plastic, pop them into a freezer bag, and they stay fabulous for three months. For best results, follow proper freezing techniques and temperature recommendations from the USDA’s Freezing and Food Safety Guide.
  

Reheat like a pro

• Microwave: Zap a slice for fifteen seconds to revive moisture.
  
• Oven: Warm at 300 °F (150 °C) for eight minutes to restore crispy edges.
  

Quick variations

• Vegan vibe: Swap eggs for flax eggs, choose plant-based yogurt, and use coconut oil.
  
• Mocha chip madness: Stir in half a cup of mini chocolate chips.
  
• Nut-free delight: Replace walnuts with dried cherries for chewy bursts of sweetness.
  
• Spice route: Add a teaspoon of cinnamon and a pinch of cardamom for cozy bakery notes.
  

Curious about gluten-free swaps or espresso add-ins? Check the FAQ just ahead.

Nutritional Information

Per slice, based on ten servings. Values are estimated with MyFitnessPal.

Why these numbers matter

• Bananas supply natural sugars and a touch of potassium that supports healthy nerve function. Check out the full USDA nutritional profile for bananas here.
  
• Walnuts bring heart-friendly polyunsaturated fats that can help keep cholesterol levels in check.
  
• Instant coffee adds a small antioxidant boost without significant calories. Its antiradical effects have been backed by this NCBI review.
  
• Sour cream or yogurt sneaks in a little calcium for bone health while keeping the crumb extra tender.
  

Adjusting ingredients? Grab a free tracker like Cronometer or MyFitnessPal, plug in your tweaks, and double-check the macros to keep your goals on point.

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Coffee Banana Bread

Rebecca Blumer

Moist, coffee-kissed banana bread crowned with a light glaze packs café aromas into every bite, mixing pantry staples in minutes for an indulgent breakfast, snack, or sweet gift-worthy loaf anytime.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Servings 10 Slices

Calories 166 kcal

Ingredients

  

Coffee Banana Bread

• 2 cups all purpose flour spooned and leveled
• 2 large eggs room temperature
• 1 large very-ripe banana about 120 g mashed or 2 small ones
• 3/4 cup granulated sugar
• 1/2 cup neutral oil such as canola or vegetable
• 1/2 cup chopped walnuts lightly toasted for extra flavor
• 3 tbsp full-fat sour cream
• 2 tsp instant coffee granules
• 2 tbsp hot water to dissolve the coffee
• 1 tsp baking soda
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt

Coffee Glaze

• 1 cup powdered sugar sifted
• 1 tsp instant coffee granules
• 1–2 tbsp hot water adjust for desired drizzle thickness

Instructions

 

• Preheat the oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper. Lightly oil it.
• Dissolve the instant coffee granules in hot water and let it cool.
• In a medium bowl, whisk sugar and eggs until pale and slightly foamy. Add oil, sour cream, vanilla, cooled coffee mixture, and mashed banana. Whisk until smooth.
• In another bowl, whisk flour, baking soda, and salt.
• Combine dry ingredients into wet and fold gently with a spatula until just combined.
• Fold in toasted walnuts. Pour batter into the pan and smooth the top.
• Bake for about 60 minutes until a toothpick comes out with moist crumbs.
• For the glaze, mix powdered sugar, instant coffee, and hot water until smooth. Drizzle over warm bread.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Try Greek yogurt instead of sour cream. Add chocolate chips or swap walnuts for a nut-free version. Fold gently to avoid a dense texture.

Nutrition Facts (per serving)

Calories 166 kcal • Carbohydrates 28 g • Protein 2 g • Fat 6 g • Saturated Fat 1 g • Polyunsaturated Fat 3 g • Monounsaturated Fat 1 g • Trans Fat 0.004 g • Cholesterol 39 mg • Sodium 242 mg • Potassium 56 mg • Fiber 0.4 g • Sugar 27 g • Vitamin A 78 IU • Vitamin C 0.1 mg • Calcium 16 mg • Iron 0.4 mg

 

⚠️ Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Explore More Delicious Recipes

 If you enjoyed diving into the coffee banana bread recipe, why not explore more delightful dishes from our collection? Here are some must-try recipes to elevate your cooking adventures:

• Baked Cottage Cheese Eggs
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Explore these recipes today to bring more exciting flavors to your table and make every meal memorable!

Conclusion

Every slice proves why this coffee banana bread deserves a permanent spot in your baking rotation. You whisk it together fast, the crumb stays unbelievably moist for days, and that trio of coffee hits creates café-rich depth without overpowering the sweet banana. Friends call it “breakfast cake,” and I do not argue.

If you bake a loaf, drop a quick star rating below and tell me how it turned out. Did you swap walnuts for chocolate chips? Did you sneak in extra espresso? Your feedback helps fellow bakers, and it helps this recipe climb the rankings. Snap a photo, tag me on Instagram, and pin the recipe so you never lose it. One last question: which flavor twist should I test next, mocha swirl or maple pecan? Let me know in the comments!

Frequently Asked Questions

Have another question? Drop it in the comments and I may add it to this list.