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Bobby Flay Espresso Banana Bread

Bobby Flay Espresso Banana Bread That's Irresistibly Moist

Bobby Flay's Espresso Banana Bread is a deliciously moist treat that infuses rich espresso flavor into classic banana bread.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 5 Tablespoons Butter Use unsalted for control over saltiness.
  • 1 Tablespoon Espresso Powder Instant coffee granules can be a substitute.
  • 1.5 Cups All-Purpose Flour Can substitute with whole wheat flour.
  • 1 Teaspoon Baking Soda Avoid baking powder for best results.
  • 0.25 Teaspoon Kosher Salt Use slightly less if using table salt.
  • 4 Count Ripe Bananas Ensure they are very ripe with brown spots.
  • 0.5 Cup Granulated Sugar Reduce slightly for a richer taste.
  • 2 Tablespoons Brown Sugar Dark brown sugar adds a hint of molasses flavor.
  • 1 Large Egg Beaten; use a flax egg for a vegan option.
  • 3 Ounces Semi-Sweet Chocolate Grated; use dark or milk chocolate based on preference.
For the Coffee Butter
  • 0.5 Cup Softened Butter Base for spreading.
  • 2 Tablespoons Caster Sugar Regular granulated sugar can be substituted.
  • 1 Teaspoon Espresso Powder Adjust to taste.
  • Pinch Cinnamon Enhances the flavor profile.

Equipment

  • Loaf pan
  • medium saucepan
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
  2. Melt 5 tablespoons of unsalted butter in a saucepan over low heat, then whisk in 1 tablespoon of espresso powder.
  3. Mash 4 very ripe bananas in a mixing bowl until smooth.
  4. Combine the melted butter and espresso mixture with the mashed bananas.
  5. Add ½ cup of granulated sugar and 2 tablespoons of brown sugar to the mixture and mix well.
  6. Incorporate 1 large beaten egg into the mixture.
  7. Sift in 1½ cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of kosher salt, then mix gently.
  8. Fold in 3 ounces of grated semi-sweet chocolate.
  9. Pour the batter into the greased loaf pan and smooth the top.
  10. Bake for 40 to 50 minutes, checking doneness with a toothpick.
  11. Let the banana bread cool in the pan for about 10 minutes.
  12. Transfer the bread to a wire rack to cool completely.
  13. Mix ½ cup of softened butter, 2 tablespoons of caster sugar, 1 teaspoon of espresso powder, and a pinch of cinnamon to prepare the coffee butter.
  14. Slice the banana bread and spread the prepared coffee butter on each slice before serving.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 210mgFiber: 1gSugar: 12gVitamin A: 350IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store the banana bread wrapped for up to 2-3 days at room temperature or refrigerate for up to a week.

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