Expresso Banana Bread Food

PEANUT BUTTER ESPRESSO BANANA BREAD

Steps:

• Preheat the oven to 375°F.
• In a large mixing bow or stand mixer, combine all bread ingredients and mix until you form a smooth batter.
• Grease a 8x4 loaf pan and pour in the batter, smooth out the top evenly. Place the loaf in the oven and bake for 40 minutes.
• Crush the peanuts if necessary in another small bowl, add the rest of the topping ingredients, mix and set aside until the bread is done.
• Once baked, top the bread down the middle with the peanut espresso topping.
• Stays fresh in a closed container once completely cool for 5-6 days and freezes well in slices.

ESPRESSO BANANA BREAD WITH DARK CHOCOLATE

Steps:

• Preheat oven to 350 degrees. Spray a 9X5 loaf pan and line with parchment paper.
• In a small dish, combine flax with milk and stir well. Let sit at least 5 minutes.
• In another small bowl, whisk together the flour, espresso powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mash the bananas with a fork (or whip using stand mixer). Add flax/milk mixture, melted coconut oil, cane sugar, and vanilla extract. Stir until well combined.
• Add dry ingredients to wet ingredients and mix until just combined (be careful not to over mix!). Fold in the chocolate chunks.
• Transfer batter to loaf pan and bake for 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
• Cool in pan for 10 minutes, then transfer to a wire rack and cool completely before slicing/storing.

CHOCOLATE EXPRESSO BANANA BREAD

Steps:

• Preheat oven to 350 degrees and spray the loaf pan with pam baking spray. Using a large bowl, beat together the mashed bananas, butter, brown sugar, and espresso powder until combined. Beat in the eggs and vanilla until combined. Using another large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until combined. Gradually beat in the dry ingredients until combined. Fold in the 1 C of chocolate chips and ½ C of espresso chips. Pour batter into the loaf pan. Sprinkle the chocolate chips on top of the batter. Bake for 50-65 minutes or until a toothpick comes out clean. Allow to cool completely before removing from the pan and place onto a wire rack. Chocolate Ganache Directions Using a small pot, bring the heavy whipping cream to a simmer. Pour over the chocolate chips and whisk until smooth. Scoop the ganache into the piping bag and cut the tip off. Drizzle over the loaf and allow it to sit for 10 minutes before serving!

MOCHA BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
• Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
• Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
• Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.

ESPRESSO BANANA BREAD

Steps:

• Preheat over to 350 degrees F.
• In a bowl, mash approx. 5 bananas. The consistency should be fairly smooth but slightly chunky!
• Add in dry ingredients to bowl of bananas, and mix once or twice until just combined.
• In a separate bowl, mix wet ingredients (almond milk, melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar).
• Add mixed wet ingredients to the bowl with the dry ingredients + banana, and stir in (but try to stir as minimally as possible!).
• Finally, fold in 1 cup nuts and seeds until evenly mixed. I used walnuts, pepitas, and almonds, chopped, but you can use any blend you like!
• Pour batter into a bread pan lined with parchment paper. If desired, sprinkle any leftover nuts + seeds on top of the batter.
• Bake in the oven for about 30-40 minutes. At 30 minutes, stick a toothpick in the bread to ensure it comes out dry. If not, keep in the oven for a few more minutes.
• Once finished baking, let bread cool for a few minutes.
• Slice and serve - it's delicious on its own, but is fantastic with almond butter or chocolate hazelnut butter!

TAHINI ESPRESSO BANANA BREAD

Steps:

• Preheat the oven to 350F. Lightly grease and line a 9×5-inch pan with parchment paper.
• In a large bowl, combine the flour, baking soda and salt.
• In the bowl of a stand mixer with the paddle attachment (or hand held mixer), cream the butter, light brown sugar and sugar until soft and creamy.
• Add in eggs, mashed bananas, vanilla and tahini, mixing on low as you go.
• Add the wet mixture to the dry ingredients, mix using a spatula until fully incorporated. Fold in espresso chips (or chocolate chips, if you prefer).
• Transfer to prepared pan and add the sliced banana on top (optional).
• Bake for 60-65 minutes. Allow to cool in the pan for 10-15 minutes before transferring to cooling rack. Enjoy!

CHOCOLATE CHIP ESPRESSO BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a muffin pan with oil.
• In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
• Then add coconut flour, instant coffee, baking soda, baking powder, cinnamon and salt and mix well. Fold in chocolate chips.
• Pour mixture into 12 muffin cups and place in oven to bake for 25 minutes.
• Let cool before removing from muffin cups. Garnish with powdered sugar.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

BANANA ESPRESSO BREAD PUDDING

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.
• Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.
• Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm.

BANANA BREAD LATTE

Steps:

• Combine in a warm mug and stir.
• Top with whipped cream.
• Dust with cinnamon and sprinkle with chopped walnuts.

GUATEMALAN BANANA BREAD

Steps:

• In a large bowl, combine flour, baking powder and salt.
• Stir in bananas, coconut milk, vanilla and butter.
• Fold in raisins and cashews, if desired.
• Pour into a greased 5x9-inch loaf pan.
• Bake at 350 F for 1 hour and 15 minutes.