Shake up your banana bread with a little coffee and walnuts! This easy recipe for coffee walnut banana bread is the perfect brunch and snack treat.
Tis the season! And while there is no escaping the whirlwind of shopping and decorating and wrapping and yes, cooking, it’s even more important to grab those little moments that the holidays are here to celebrate.
Decorating the Christmas tree with those finally home for a little while college kids. Watching Love Actually for the millionth time with your honey.
Taking a nap with your dog in your fleece Grinch pajamas. And sharing a little sweet something with friends you don’t get to see NEARLY enough.
Something like this sweet and spicy coffee walnut banana bread!
And it’s even sweeter when you share it with someone you love who shows up for a spur of the moment visit.
We have a long rocky history of baking, this girl and I.
The apple pie we made when we were about 11 years old has gone down in family history. There was even a song written about it. (By us.)
Hey, who knew you were supposed to take the core out of the apples before you baked them into a pie?
But I gotta tell you, there have never been cookies and brownies and yes, apple pies with unexpected added fiber in them that were made with more hilarity, and so whenever we share something like this delectable banana bread, it zaps me right back to being 11 years old and cracking each other up in my mama’s kitchen.
So here’s a perfect treat to surprise someone dear in your life with: a rich and aromatic banana bread laced with just a teeny hint of coffee, studded with nuts and full of that perfect banana taste.
Eat the first piece warm with a cup of tea, and then make it into French toast, tear pieces of it into chunks for bread pudding, toast it up and spread it with banana jam…and go give that friend who knows you from Way Back When a call.
That’s a holiday gift like no other!
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Coffee Walnut Banana Bread
Prep Time: 15 minutes- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: One loaf
- Category: Breakfast
- Method: Oven
- Cuisine: American
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Pin RecipeDescription
Shake up your banana bread with a little coffee and walnuts! This easy recipe for coffee walnut banana bread is the perfect brunch and snack treat.
Ingredients
- 1/2 cup butter, melted
- 1 cup brown sugar
- 2 eggs, beaten together
- 1 cup mashed banana (about 3 good and ripe ones)
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup hot coffee
- 1/2 cup chopped walnuts (optional if you don’t want to use ’em)
Instructions
- Preheat oven to 325 and grease a 9″ loaf pan.
- Beat butter and sugar together until well combined. Lower speed and add eggs and bananas and mix until smooth.
- Put flour, salt and baking soda in a bowl and stir together gently with a whisk until well combined.
- Add 1/3 of flour mixture to banana and mix. Add half the coffee, then another 1/3 of the flour mixture, then the rest of the coffee, then the rest of the flour mixture. If you are using the nuts, stir them in now.
- Scrape the batter into the prepared baking dish and bake for an hour or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, and then remove to a cooling rack. Share with someone you love!
I’ve never thought about adding coffee in my banana bread before. What a great idea! I can’t wait to try this with the bananas in my freezer.
Freezer bananas! They are the best, for so many quick treats!
Yum! Bananas & coffee – sounds like a great breakfast!
Or lunch or dinner or snack, right? :)
Yum! Never thought of using coffee in my banana bread, but I’m going to try it. Thanks for the idea – I found you via BlogHer FB page!
Jennifer, thanks and so glad you found me – I’m loving the BH page!
This has become my go to recipe. The coffee rounds out the sweetness perfectly. Easy to make and freezes well too. Highly recommended.
★★★★★
Megan! I’m so happy to hear this – hope you are healthy and safe and baking lots of banana bread. :)
I adore this recipe! It’s the. Best one like it I’ve found as I prefer my banana bread less greasy and moist but not falling apart. I used about 2/3 of the fat in the recipe and I also substituted half of the butter for vegan butter to keep the cholesterol down a teeny bit. It was still delicious and a great texture. I eat it without frills all on it’s own (I do share)! No need to guild the Lilly ?
★★★★★
Mel! Thank you so much for these sweet words, and glad you love this recipe as much as I do – and yes, it’s a treat all on its own. :) Happy Friday!
I made this recipe again but in 6 muffin cups with half the ingredients – they were in the oven for about 15-20 minutes and I added some dark chocolate chip. These were great and handy to throw win the freezer individually. Tasted best the next day.