Cardamom Coffee Banana Bread Recipe
Introduction
This Cardamom Coffee Banana Bread is a fragrant twist on a classic favorite, combining ripe bananas with warm spices and a hint of espresso. The addition of dark chocolate chunks and a coffee glaze makes it an irresistible treat for breakfast or afternoon tea.
Ingredients
- 3 very ripe large bananas (about 1 pound)
- 2/3 packed cup (146 grams) light brown sugar
- 1/2 cup (115 grams) unsalted butter (1 stick), melted and slightly cooled
- 1/3 cup (75 grams) sour cream or whole-milk Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (256 grams) all-purpose flour
- 1 1/2 tablespoons instant espresso powder
- 1 teaspoon ground cardamom, preferably freshly ground
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt (such as Diamond Crystal)
- 3 ounces (85 grams) dark (bittersweet) chocolate, chopped (about 1/2 cup)
- 2 teaspoons instant espresso powder (for drizzle)
- 1/3 cup (41 grams) unsifted powdered sugar (for drizzle)
- Pinch kosher salt (for drizzle)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment paper, creating a sling that hangs over the two long sides for easy removal.
- Step 2: In a large bowl, mash the bananas with a fork or potato masher until mostly smooth, leaving a few lumps for texture. Add the brown sugar, melted butter, sour cream, eggs, and vanilla extract, then whisk until combined.
- Step 3: Add the flour, instant espresso powder, ground cardamom, baking soda, and kosher salt to the banana mixture. Stir gently until just combined, being careful not to overmix. Fold in the chopped dark chocolate.
- Step 4: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
- Step 5: Let the bread cool in the pan for 10 minutes. While cooling, prepare the coffee drizzle by dissolving 2 teaspoons of instant espresso powder in 2 teaspoons of water. Stir in the powdered sugar and a pinch of kosher salt until smooth.
- Step 6: Run a knife around the edges of the bread to loosen it, then lift it out using the parchment sling and place it on a wire rack. Peel the parchment off the sides and drizzle the coffee glaze over the top. Allow the bread to cool completely before removing the parchment from the bottom and slicing.
Tips & Variations
- For a stronger coffee flavor, you can increase the espresso powder in the batter by up to 2 tablespoons. Freshly ground cardamom adds a brighter aroma than pre-ground.
- Substitute Greek yogurt for sour cream for a tangier taste and a slightly lighter texture.
- Add chopped nuts, such as walnuts or pecans, for added crunch.
- If you prefer, omit the coffee drizzle and sprinkle the top with powdered sugar once cooled.
Storage
Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze tightly wrapped for up to 3 months. Warm slices gently in a microwave or toaster oven before serving to refresh the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular brewed coffee instead of instant espresso powder?
Instant espresso powder is preferred because it dissolves easily without adding liquid, concentrating the coffee flavor. Using brewed coffee will add moisture and may affect the bread’s texture.
How ripe should the bananas be?
The bananas should be very ripe with plenty of brown spots or almost fully brown skin. This ensures they are sweet and soft, which enhances the flavor and moisture of the bread.
PrintCardamom Coffee Banana Bread Recipe
This Cardamom Coffee Banana Bread is a delightful twist on classic banana bread, infused with aromatic cardamom and bold espresso flavors. The loaf is moist and tender with chunks of dark chocolate throughout, finished with a subtle coffee glaze that enhances its unique taste. Perfect for breakfast or an afternoon treat, this bread combines comforting banana sweetness with a sophisticated spice and coffee kick.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Banana Bread
- 3 very ripe large bananas (about 1 pound)
- 2/3 packed cup (146 grams) light brown sugar
- 1/2 cup (115 grams) unsalted butter (1 stick), melted and slightly cooled
- 1/3 cup (75 grams) sour cream or whole-milk Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (256 grams) all-purpose flour
- 1 1/2 tablespoons instant espresso powder
- 1 teaspoon ground cardamom (preferably freshly ground)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt (such as Diamond Crystal)
- 3 ounces (85 grams) dark (bittersweet) chocolate, chopped (about 1/2 cup)
Coffee Glaze
- 2 teaspoons instant espresso powder
- 2 teaspoons water
- 1/3 cup (41 grams) unsifted powdered sugar
- Pinch kosher salt
Instructions
- Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Line a 9-by-5-inch loaf pan with parchment paper, creating a sling that hangs over the two long sides – this will help you lift the bread easily later.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few lumps remaining. Add the light brown sugar, melted butter, sour cream or Greek yogurt, eggs, and vanilla extract. Whisk everything together until thoroughly combined.
- Add Dry Ingredients: Into the wet mixture, add the all-purpose flour, instant espresso powder, ground cardamom, baking soda, and kosher salt. Stir gently until just combined—avoid overmixing to keep the bread tender. Fold in the chopped dark chocolate evenly throughout the batter.
- Fill Pan and Bake: Transfer the batter to your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs clinging to it.
- Cool Bread and Prepare Glaze: Allow the banana bread to cool in the pan for about 10 minutes. While it cools, make the coffee drizzle by dissolving 2 teaspoons instant espresso powder in 2 teaspoons water in a small bowl. Stir in the powdered sugar and a pinch of salt until smooth and pourable.
- Remove Bread and Glaze: Run a knife around the edges of the bread to loosen it, then use the parchment sling to lift the loaf out of the pan onto a wire rack. Peel away the parchment from the sides, then drizzle the coffee glaze over the top. Let the bread cool completely before peeling off the remaining parchment on the bottom and slicing to serve.
Notes
- Using very ripe bananas is crucial for optimal sweetness and moisture.
- If you don’t have sour cream, Greek yogurt is a perfect substitute for moisture and tang.
- Freshly ground cardamom will provide the best aroma and flavor; however, pre-ground cardamom works well too.
- Make sure not to overmix the batter after adding the flour to keep the bread light and tender.
- The coffee glaze adds a lovely finishing touch but can be omitted if you prefer a simpler bread.
- Store the banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: banana bread, cardamom, coffee, espresso powder, chocolate, quick bread, breakfast, dessert, spiced banana bread
