Because bananas get rotten too quickly! I always buy a bundle at the store and sometimes…it just doesn’t make it to my smoothie that week.
Banana bread is always delicious but I wanted this batch to taste a bit richer and warmer. I decided to brown the butter on the stovetop (always yummy), throw in some instant espresso and balance it out with coconut oil and chocolate chunks. It turned out to be moist, golden, and just a little bit sweet. A perfect Sunday morning treat to pair with your coffee.
What you need: One standard bread pan, a small saucepan, a whisk
Time: 20 minutes, plus 50 more to bake
Makes: one standard loaf!
Ingredients:
- 4 bananas, very brown or black!
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon of cinnamon
- 5 tablespoons of unsalted butter plus a little more for greasing
- 1 tablespoon of instant espresso powder (regular powder or coffee grounds work too)
- 1/4 cup melted coconut oil
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 cup granulated sugar
- 2 tablespoons of brown sugar
- 1/2 cup dark chocolate morsels or chips
- 1/4 teaspoon salt
- 2 eggs
Directions:
Grease your bread pan with butter and line with parchment paper. Then grease the paper with some butter too. Preheat the oven at 350 degrees.
In a small saucepan, melt the butter over medium high heat for about 4 minutes, or until the butter is bubbling and golden brown. Remove from the heat and immediately add the espresso and give it a quick mix. Set aside and let cool.
In a medium bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl, mash the peeled bananas with a fork until smooth with minimal lumps. Add in the eggs, cooled butter, melted coconut, vanilla, granulated and brown sugar, and mix together with a spatula until evenly incorporated.
Pour the wet mixture into the flour bowl and mix together manually, but just until ingredients are combined (don’t overwork it!) Add chocolate chips and fold in gently.
Pour your batter into the lined bread pan and place it on the center rack. Bake for around 50 minutes or until a clean knife can pass through the center. Let cool for about 30 minutes before removing the loaf from the pan. Enjoy immediately, wrap in plastic wrap and save for 2 days, or freeze for longer term.
