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Espresso Banana Bread
This espresso banana bread is packed with chocolate chips and nuts. Perfect for breakfast, or dessert.
4.37
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Course:
Baking
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
2
loaves
Calories:
214
kcal
Author:
Kita Roberts
Equipment
Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients
OXO Good Grips Non-Stick Pro Loaf Pan, 1 lb.
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Ingredients
4
frozen bananas
thawed and drained
½
cup
sugar
¼
cup
light brown sugar
firmly packed
½
cup
unsalted butter
softened
¼
cup
whole milk
1
large egg
1 ½
cups
all-purpose flour
1
teaspoon
instant espresso powder
1 ½
teaspoon
baking soda
1
teaspoon
salt
1
cup
semisweet chocolate chips
Instructions
Preheat oven to 350 degrees
grease two 5x9" bread pans
In the bowl of your stand mixer combine bananas, sugar, egg, milk and butter.
With the paddle attachment, beat until smooth.
in a separate bowl, stir together flour, espresso powder, salt, and baking soda.
While mixer is running at lowest speed, slowly add dry ingredients.
Mix until just combined
fold in chocolate chips
Distribute batter evenly between bread pans.
Bake on center rack 35-40 minutes, until a toothpick inserted in center comes out clean.
Remove pans from oven and let cool 15 minutes before turning loaves out onto a wire rack.
Allow to cool 30 minutes more before slicing.
Notes
This recipe is adapted from Baked
Nutrition
Serving:
1
g
|
Calories:
214
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
27
mg
|
Sodium:
273
mg
|
Fiber:
2
g
|
Sugar:
19
g