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Cardamom Coffee Banana Bread Recipe

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★★★★★

4.4 from 134 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://thefoodrecipe.com/cardamom-coffee-banana-bread-recipe/