Banana Bread with Espresso Glaze.
I’ve discovered a new way to caffeinate.
And it involves cake. I mean bread. I mean cake, disguised as bread. We all know that’s what this really is, right? This whole banana bread thing is really just a big old cake masquerading as bread so we don’t feel as terrible about ourselves when we house three slices right out of the oven, burning every last taste bud off our tongue due to this syndrome called extreme impatience.
Yes, it’s all the cake bread’s fault.
Not surprisingly whatsoever, the glaze is my favorite part. It’s embarrassing really, assuming that anything on earth could make banana bread taste better, but I have found it. For me, I’ll tell you what doesn’t work: nuts. No nuts in my bread. Or my cake. Or my dessert, forever ever.
But espresso glaze? I have unlocked the secret to being able to consume more banana bread than we thought was humanely possible.
The glaze is just so… warm. WarmING. I mean, not physically warm or anything, but it’s warming to the soul. I’m getting deep, I know. It’s void of all spices but for some reason, the espresso and the sugar just whip into this deliciously warm tasting blanket of love.
That is going to cover your bread cake. I mean cake bread.
Also! Look at this crunchy top. I added turbinado sugar before baking, so it was crunchy UNDER the glaze. Um, best idea ever. Hello.
FUNNY you should mention that I’m still on a mini-hiatus from coffee at the moment. (read: just this week, before I go wacky.). It’s pretty apparent that I might be losing my mind to the caffeine addiction when I find it necessary to cover my baked goods in it.
But here’s the thing! The banana bread also has a teeeeeny hint of espresso powder, so it lends a richness to the flavor without tasting like a big old cup of coffee.
It works together and tastes just a leeeettle different than plain old banana bread.
I’ve shared quite a few banana bread recipes over the years, soooo can you tell I’m crazy obsessed with the glaze here? IT’S ALL ABOUT THE GLAZE!
Nooooo. Not crazy at all.
Banana Bread with Espresso Glaze
- 1 2/3 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 large eggs
- 1 cup loosely packed brown sugar
- 1/3 cup milk
- 1/2 cup coconut oil melted and slightly cooled
- 4 bananas mashed
- 1 teaspoon vanilla extract
- coarse sugar for sprinkling
- 1 1/2 cups powdered sugar
- 2 ounces freshly brewed espresso
- 1 teaspoon milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 325 degrees F. Spray a 9×5 inch loaf pan thoroughly with nonstick spray. In a small bowl, combine the flour, baking soda, cinnamon and salt, whisking thoroughly. Set aside.
- In a large bowl, whisk together the eggs and brown sugar until smooth. Add in the milk and coconut oil, whisking until combined. Stir in the mashed bananas and vanilla extract until mixed. Slowly stir in the dry ingredients and mix until just combined. Pour batter in the greased loaf pan. Top with coarse sugar.
- Place the loaf pan on a baking sheet and set in the oven. Bake for 75 to 85 minutes, or until the center is set. If the streusel begins to brown, tent the bread with aluminum foil. Remove the bread and let it cool in the pan for 20 minutes. Gently turn the bread out on a plate or cutting board and let it cool completely before glazing.
- Whisk together the ingredients until a smooth, drippy glaze forms. If the mixture is too thin, you can thicken it by adding a little more powdered sugar. If it seems too thick, add 1 teaspoon of milk at a time, whisking to combine. Pour it over the banana bread and let it set for 30 minutes before slicing.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I might just drink a shot of that instead.
77 Comments on “Banana Bread with Espresso Glaze.”
Gorgeous photos and the flavors sound so unique and incredible. A smear of PB on top and I’m officially dead.
You mention a hint of espresso powder being in the bread, but I am not seeing it on the ingredient list-just want to know how much to add!
eeep sorry mollie! it’s a teaspoon and I added it in. :) thanks so much!
Is there a Replacement for eggs?
Pingback: Banana Bread with Espresso Glaze. - Recipe Land
You’re NOT crazy at all. I’m all about that glaze – I just wanna lick the bowl clean!
crunchy top and a glaze that isn’t just powdered sugar, milk and vanilla (i don’t understand how those kinds of glazes contribute anything flavorwise)?! yes, please!
OK…espresso glaze over banana cake (er….bread…I mean bread) you just knocked my socks off with the thought of that flavor combination. And of course your photos…drool!
Pinning for sure!
Oh this looks so good!
That glaze looks phenomenal!
I was considering making this bread when I got home tonight and trying to remember if I have everything I need for it on hand and thought…. “I don’t have espresso powder….. I guess I am ripping open a nespresso pod for the contents!”
I’ve never been a huge fan of banana bread, but this looks amazing!
Banana bread, and espresso? That totally means I can have it for breakfast, right? :-]
Yum! That espresso glaze sounds fabulous.
Hi, my name is abbey miller and currently a high school student. For my english class I have to annotate a food blog and i have to explain the purppose, audience, and strategy. I was wondering what is the purpose for writing this blog for the recipe. Lastly, this recipe sounds really and looks good too and can’t wait to try it.
This looks like a dream come true! I have to try this, this weekend!!!
Nuts in my bread….cookies….cake – I’m a rebel. Definitely making this but with nuts! I might try this glaze over my grandma’s glazed donut recipe!!! Or over cupcakes! Thank you !
Coffee. It’s just about the best flavour there is. I think it’s quite ok to eat 3 slices or slivers of banana bread straight out of the oven – it’s so perfect then! Imagine that – hot banana bread drizzled with your glaze!
What I really want to know is, what’s the color of that nail polish?? I love it! And can’t wait to try the bread!
Perfection! This is perfection! x
Jessica — NinetyCo
Opened my email this morning and this recipe was sitting there just calling my name & now I know what I’m making tomorrow to mend a friends broken heart! Could I do this in cupcake form? How long do you suggest baking for if done as cupcakes?
I can’t and I won’t go on living without this bread. Going to the store now.
What a fabulous idea adding an espresso glaze to your banana bread – SO delicious!
Pingback: Wallflower Weekly Finds, 99 - Cooking with a Wallflower
I am making this beauty this weekend. It’s a done deal… I am drooling hopelessly here…
beautiful cake, and the coffee icing… WOW!
Pingback: Fridays are for Favorites #55
Oh good grief. Once again I remember why I end up pinning basically every recipe you post. Can’t wait to make this. Husband’s banana allergy be damned!
Do you think this banana bread would work with gluten free flour? It looks amazing!
ahhhh i wish i knew elizabeth!! i’m still not completely familiar with gluten free flours but i bet if you used a gluten free all-purpose, it would probably work? let me know if you try it please!
Pingback: My Everyday Life: Week 3 | hipstercooker
I made it! It is absolutely delicious! I am sure my colleagues at the department will line up in my lab to thank me…
very moist, great combination of coffee with the banana…
I would add some chocolate chips to this! YUM! Thanks for sharing!
Stay at home mom Kelly Richards from New York after resigning from her full time job managed to average from $6000-$8000 a month from freelancing at home… This is how she done it
I’m going to say it. Best banana bread recipe I’ve ever made. Each time I make a loaf, I never use the same recipe because there’s always something off. Too dry, too bland, etc. I made this Sunday evening (without the sugar crust and used just AP flour) and didn’t have time for cooling to glaze it before bed. Come Monday I was starved so I dug in glazeless. It’s so dreamy even without the glaze. I don’t even need to butter the slices which I always end up doing.
Hi is there any way we can make this without eggs?
oops, add the espresso powder to the “directions” section too!! Baking it right now, didn’t see that the espresso powder wasn’t there until i poured the batter in the pan, so I just gently stirred it in while the batter was in the pan. Love your recipes! xoxo
Pingback: Pain aux bananes et glaçage au café
Pingback: Banana Bread with Espresso Glaze. | How Sweet It Is – Danufactured
I’m so glad to hear you say NO NUTS in this recipe. I’ve never been a fan of walnuts in my banana bread. Or macadamia nuts in my cookies.
Just made this banana bread as 12 muffins (baked around 27 mins). I used 2/3 c whole wheat flour & 1 c cake flour, .5+.33 cup sugar, added 3 tbsp cacao nibs, and added cocoa powder to the glaze. They came out great! Would definitely make again.
Banana is one of the healthy fruit for health, and its combination with bread just amazing…
You can add some vanilla ice cream over the banana bread for more taste
Pingback: German Chocolate Banana Bread | foodiecrush.com
Pingback: Banana Bread with Espresso Glaze | finding time for cooking
Pingback: How Sweet Eats Favorites + DeLallo Foods Collection. | Best Food Ever
the printable link for this recipe isn’t working… or is it just me?? :(
Pingback: How to Make the Best Banana Bread, No Matter What – Bainbridge Today
Pingback: How to Make the Best Banana Bread, No Matter What - Chowhound - Ketogenic Girl Minute
Pingback: Easy Banana Bread Tips and Tricks – Kenai Organic Farms
Pingback: Lavender Banana Bread. - TheDirtyGyro
Pingback: Lavender Banana Bread. - Cravings Happen
Pingback: Dirty Chai Spiced Pecans - Leanne Ray, MS, RDN
This was/is so delicious! I added cinnamon to the espresso glaze and it just took this bread to another level! I loved the crunch made by the raw cane sugar. I am definitely making this banana bread again! Need more bananas stat! Thank you for sharing the recipe. I did change a few things…like almond milk instead of milk and coconut sugar instead of brown sugar but nothing significant for a drastic change. Again super delicious!!!
Pingback: How to make the best banana bread no matter what | TechnoMag - Place To Learn | Place To Earn
Pingback: How to make the best banana bread no matter what - Techy Beasts