Brewin’ with Brandi: Espresso-Infused Banana Bread

Recipe: Espresso-Infused Banana BreadIf you find yourself with a few ‘vintage’ bananas, you have one of two choices: Whip up a delicious banana licuado or whip up a delicious banana bread. If you have several over-ripe bananas at your disposal, we highly recommend that you whip up both, but if not — and you’re all smoothied out — Brandi’s espresso-infused take on a classic is the best thing you can do for yourself today.

Armed with a slightly altered version of her Grandmother’s recipe, watch Brandi craft us a loaf of this ultra-moist recipe.

Ingredients

  • 3 very ripe bananas
  • 2 eggs
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 shots of espresso (room temperature)
  • 1 1/2 cups of flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • pinch of salt

Directions

  1. Grease a bread / loaf pan and preheat the oven to 300F.
  2. Beat the bananas until they are mostly liquid; add the eggs and blend.
  3. In a separate bowl, cream the butter and slowly add the sugar; beat until fluffy.
  4. Add the banana mixture, vanilla extract and espresso to the creamed sugar.
  5. Combine flour, baking soda and baking powder, then blend it into the batter.
  6. Transfer batter to greased pan and bake for 1 1/4 hours, or until firm to the touch.

2 comments for “Brewin’ with Brandi: Espresso-Infused Banana Bread

  1. Amy
    July 11, 2013 at 10:41 am

    I’m assuming unsalted butter, correct?

    • Kat
      July 22, 2013 at 12:00 pm

      I think we used salted in this recipe; it would be your personal preference :)

      Kat

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