Espresso Banana Bread

I”ve been holding out on you … I’ve been making this banana bread twice a month for the last year and am just now sharing the recipe with you! I feel bad because it is SO GOOD!

It is the perfect banana bread—just the right texture (a mix of gooey and cakey), easy to make, and healthy (so you don’t feel so bad when you eat half the loaf right out of the oven).

This recipe has some really wonderful subtle flavor profiles. I love the hint of espresso and the strong banana flavor. The use of coconut oil and greek yogurt not only ups the health factor but also brings a great texture to the loaf.

I like to make a loaf at the beginning of the week and then every morning toast a slice, add just a little butter, and eat it along side a cup of tea.

Espresso Banana Bread

Makes One 9x5 Inch Loaf

1 2/3 cups all purpose 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 full fat Greek yogurt

1/2 cup coconut oil, melted and slightly cooled (plus more to grease the pan)

4 bananas, mashed

1 teaspoon vanilla extract

coarse sugar, for sprinkling

Instructions

Preheat oven to 350 degrees F.

Grease a 9×5 inch loaf pan thoroughly with coconut oil. Melt 1/2 cup coconut oil in the microwave and allow to cool.

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 yogurt 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.

Bake for approx. 50 minutes, or until the center is set. 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. Or just go ahead and eat the entire loaf warm ... you won't want to share.