Bobby Flay Espresso Banana Bread
Bobby Flay’s Espresso Banana Bread recipe is a delightful twist on the classic favorite, blending the rich flavors of espresso with the sweetness of ripe bananas and semi-sweet chocolate. This moist, tender loaf is perfect for breakfast or as a comforting dessert. Whether enjoyed plain or slathered with a homemade coffee butter, it’s sure to impress at brunches or cozy gatherings. With simple steps and easily accessible ingredients, this recipe is suitable for bakers of all levels.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 5 tablespoons butter
- 1 tablespoon espresso powder
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ripe bananas
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 1 large egg (beaten)
- 3 ounces semi-sweet chocolate
Instructions
- Melt the butter in a saucepan over low heat.
- Stir in the espresso powder until well mixed.
- Mash three ripe bananas in a mixing bowl until smooth.
- Combine melted butter and espresso with the mashed bananas.
- Mix granulated and brown sugars, then add to banana mixture.
- Stir in the beaten egg until fully incorporated.
- In another bowl, whisk together flour, baking soda, and salt; fold into wet ingredients until just combined.
- Gently fold in grated chocolate.
- Grease a loaf pan and pour in the batter evenly.
- Bake at 375°F for about 40 minutes or until a toothpick comes out clean.
- Cool slightly before serving; enjoy with homemade coffee butter.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg