Coffee Banana Bread. This one is for my coffee lovers.
I know this statement may seem dramatic but this is the best Coffee Banana Bread Recipe you will ever have. Rich coffee flavor, moist tender crumb and a luscious coffee glaze for an extra indulgent touch. Think your favorite coffee cake at the café but actually made with coffee and even better!
Why you'll love my Coffee Banana Bread recipe.
If you’re a coffee lover looking for a fun twist on a classic baked goods recipe like banana bread, this recipe is for you.
Bold coffee flavor
The bread and glaze are infused with real coffee, making it a dream for coffee lovers.
Simple ingredients
No complicated ingredients – just simple panty staples and fresh walnuts.
Bakery style bread
This coffee banana bread recipe tastes like you bought it from your favorite café!
Easy to make
Quick bread recipe, easy preparation, one bowl, ready in under an hour.
Flavorful and delicious
Between the ripe bananas and coffee glaze, you don’t need much added sugar to make this loaf flavorful and satisfying.
What is Coffee Banana Bread?
Think your favorite banana bread recipe but even better! My Coffee Banana Bread actually has coffee in it whereas in the typical banana bread, the only coffee involved is the cup of coffee you’re drinking! Coffee Banana Bread is one of my favorite loaf cakes to bake—it’s cozy, flavorful, and perfect with your morning cup of coffee. If you like desserts with coffee, your going to love my Strawberry Tiramisu and Classic Tiramisu Recipe.
How do I get a crack down the center of my loaf?
Creating that beautiful crack down the center of banana bread is what makes a normal banana bread recipe look and taste like the perfect banana bread recipe. Here are two methods to achieve it:
Use a score technique
After pouring the batter into the loaf tin, use a knife or skewer to lightly drag a line down the center of the batter. This directs the bread to rise and crack along the line as it bakes.
Add a butter line
This is my favorite technique! Before baking, place a thin strip of unsalted butter down the center of the batter. As the butter cooks and melts in the oven, it encourages the bread to split nearly down the middle. It’s a simple trick that gives your bread an impressive finish. Make sure to use regular butter for this, not melted butter.
Ingredient notes.
All-purpose flour
This recipe has not been tested with other types of flour.
Banana
Adds moisture and texture to the loaf.
Coffee
Infuses the bread with bold coffee flavor.
Sugar
Sugar is not just for sweetness. It affects moisture, structure and overall flavor. The sugar amount in this recipe is not as high as other bread recipes. It balances well with the strong coffee flavor.
Eggs
Necessary to bind the batter together. This recipe has not been tested without eggs.
Chopped walnuts
Adds a crunchy texture and nutty contrast to the soft bread.
Neutral oil
Oil adds moisture to the loaf. Any neutral oil like vegetable or canola.
Baking soda
These leavening agents help the bread rise, ensuring a light and fluffy texture. Baking soda also reacts with the coffee for a better lift. And just a quick friendly reminder that baking powder is NOT a substitute for baking soda.
Sour cream
Adds moisture and helps activate the baking soda. Opt for full-fat sour cream for the best texture and richness—it gives the bread a tender crumb and balanced flavor.
For the rest of the ingredients, please see the recipe index card below!
What is the best pan to use?
I use a standard, 1lb. loaf pan for my Coffee Banana Bread. It’s also the same tins I use for my Brown Butter Banana Bread and Pumpkin Bread recipe too. (Shop my affiliate link here). Lining your pan with parchment paper is the perfect way to make sure your loaf comes out clean without sticking.
How to make Coffee Banana Bread.
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Preheat and prepare
Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients
In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the oil, sour cream, vanilla extract and hot coffee. Whisk to combine. Then, mix in the smashed bananas.
Combine the dry ingredients
Bake
Bake for 60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake. While the loaf bakes, whisk together the powdered sugar and hot coffee. Drizzle over the warm loaf and let the banana bread cool set before slicing. If using drip coffee, substitute my ratios for 1 Tablespoon of hot water and 1 Tablespoon of hot coffee.
What can I substitute for sour cream?
Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
What else can I add to my Coffee Banana Bread?
Chocolate chips, mini chocolate chips, and dark chocolate chips are a delicious addition to my Coffee Banana Bread. Substitute half of the walnuts with chocolate chips (of your choice) to prevent the loaf from becoming too dense.
A note about other substitutes.
Can I use espresso instead of coffee in this banana bread?
How do I make the glaze thicker?
Can I freeze leftover Coffee Banana Bread?
aYes, you can freeze leftover bread but be mindful – the freshly baked moist texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftover Coffee Banana Bread.
Cool completely
Make sure the bread has cooled completely to room temperature before freezing.
Portion it out
Cut the apple bread into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
Expert tips from my test kitchen.
Measure the flour the right way
Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
Don’t overmix the batter
Whisk until no more flour is visible. Over-mixing creates extra gluten that will result in a dense bread.
How to store leftovers.
Fresh coffee bread stores well on the counter at room temperature for 2-3 days. The environment in the fridge tends to be very drying so it’s important to note that if storing in the refrigerator, make sure you wrap each slice tightly in plastic wrap. See directions above for how to freeze leftovers.
I hope you find this to be the best banana bread recipe with coffee! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more banana recipes, be sure to check out my brown butter banana bread!
Coffee Banana Bread
Ingredients
- 2 cups all-purpose flour, fluffed and spooned
- 2 large eggs
- 1 large banana, if small use 2 bananas peeled and smashed
- 3/4 cup granulated sugar
- 1/2 cup neutral oil vegetable or canola
- 1/2 cup chopped walnuts
- 3 Tablespoons sour cream may substitute with Greek yogurt or buttermilk
- 2 teaspoons instant coffee granules
- 2 Tablespoons hot water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the coffee glaze:
- 1 cup powdered sugar
- 1 teaspoon instant coffee
- 1-2 Tablespoons hot water
Instructions
Preheat and prepare.
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients.
- In a medium bowl, whisk together the sugar and eggs for about 30 seconds until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the oil, sour cream, vanilla extract and hot coffee. Whisk to combine. Mash bananas. Then, mix in the mashed bananas.2 large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 3 Tablespoons sour cream, 2 teaspoons instant coffee granules, 2 Tablespoons hot water, 1 teaspoon vanilla extract, 1 large banana, if small use 2 bananas
Combine the dry ingredients.
- Whisk in the flour, baking soda and salt until no more flour is visible. Then, fold in the chopped walnuts into the flour mixture.Note: Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its bag or container, then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry! Toggle back from US Customary to Metric conversion in my ingredients section above to find the weight in grams.Note: Chocolate chips are a delicious addition to my Coffee Banana Bread. Substitute half of the walnuts with chocolate chips to prevent the loaf from becoming too dense.2 cups all-purpose flour, fluffed and spooned, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup chopped walnuts
Bake.
- Bake for 60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake.
- While the loaf bakes, combine the hot water and instant coffee. Whisk together with the powdered sugar. It may seem like a lot but most of the icing will drip off. It will thicken as it sets. Note: If using drip coffee, substitute my ratios for 1 Tablespoon of hot water and 1 Tablespoon of hot coffee.1 cup powdered sugar, 1-2 Tablespoons hot water, 1 teaspoon instant coffee
- Place the loaf on a cooling wrack with parchment paper or a pan underneath. Drizzle the icing over the hot loaf and let it cool completely before slicing. The warmth from the loaf will thin out the icing.Note: To get the same glazed look in my photos, pour the icing over the loaf while its still hot.
Notes
- Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
- If using drip coffee, substitute my ratios for 1 Tablespoon of hot water and 1 Tablespoon of hot coffee.
- If your glaze is too thin, add more powdered sugar. For a thinner glaze, add an additional splash of coffee or hot water.
- Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
- Chocolate chips are a delicious addition to my Coffee Banana Bread. Substitute half of the walnuts with chocolate chips to prevent the loaf from becoming too dense.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
25 Responses
This is a good recipe. I love it. Easy to make and enjoy.
Thank you, Flo!
Can you recommend an instant coffee brand ?
Nescafe!
Ahhh what better flavors are there than coffee and banana bread!? Better than PB&J. LOL. Thank you!
Best banana coffee cake I’ve ever had.I haved tried so many banana recipes but I never got the right result I never thought to add coffee to banana bread. This is genius.I’m saving this recipe for sure I can eat all day the Banana coffee cake.
Thank you for the lovely review, Stana! We’re so glad you enjoyed our recipe. 🙂
Yummm this is so good! Great recipe 10/10 recommend
Thank you, Sally! 🙂
I’ve prepared this recipe and is really AMAZING!!! It’s on my favorite list thank you for sharing
Thank you for the lovely review, Carla! We are so proud of this recipe. 🙂
This was so delicious and moist! Paired perfectly with a hot cup of coffee or just on its own as a dessert. Absolutely delicious!
Thank you for the lovely review, Maria! It’s one of our favorites too. 🙂
Fantastic recipe. I had it last month and it was delicious!
Thanks Bobby! We’re happy you enjoyed our recipe.
This sounds like something we might like. I’m confused by your note instructing the baker to measure flour by weight/grams, but the recipe lists only cups. How much does one of your cups of flour weigh? Or what is the weight you consider standard for a cup of flour?
Thank you, Paula! There is a note in the directions where you can find it. There is a tab above the ingredients list that changes from US Customary (which is in cups) to Metric conversion (which is by weight). I hope this helps. Happy baking! 🙂
Best banana coffee cake I’ve ever had. I never thought to add coffee to banana bread. This is genius! We’ve already made the recipe 3 times in the last week. I’m saving this recipe for life!!
Thank you, Caitlin! We think our recipe is a winner too!
Just wondering what size loaf pan you use. The recipe only says “standard”.
Hi Barbara, I used a 1 lb. loaf pan, typically 8.5 x 4.5 x 2.75 inches. I hope this helps!
Wow. Who knew banana and coffee would make such a good team. This is my new go-to loaf. Steps are easy to follow and it is absolutely delicious.
Thank you for the lovely review, Dae!
This was absolutely delicious!
Thank you! We love hearing reviews like this.