Description
This sophisticated banana bread recipe features rich espresso streusel and a coffee glaze over a moist, tender chocolate chip loaf. Perfect for brunch or a special treat, it offers complex flavors and a satisfying texture.
Ingredients
Scale
- 3 medium very ripe bananas, mashed (approx. 350 g)
- 100 g granulated sugar
- 75 g light brown sugar, packed
- 80 ml vegetable oil (or melted butter)
- 1 large egg, room temperature
- 5 ml vanilla extract
- 200 g all-purpose flour
- 5 ml baking soda
- 2.5 ml fine sea salt
- 150 g semi-sweet chocolate chips
- 60 g all-purpose flour (for streusel)
- 50 g light brown sugar, packed (for streusel)
- 5 g instant espresso powder (for streusel)
- 45 g cold unsalted butter, cubed (for streusel)
- Pinch of fine sea salt (for streusel)
- 120 g powdered sugar, sifted (for glaze)
- 30 ml strongly brewed coffee, cooled (for glaze)
- 2.5 ml vanilla extract (for glaze)
Instructions
- Prepare Oven and Pan: Preheat oven to 175°C (350°F). Grease and flour a 23 cm x 13 cm (9-inch x 5-inch) loaf pan, or line with parchment paper.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas. Add granulated sugar, light brown sugar, oil or butter, egg, and vanilla extract. Whisk to combine well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
- Mix Batter: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Fold in the chocolate chips. Avoid overmixing to prevent a dense loaf.
- Make Espresso Streusel: In a small bowl, combine flour, brown sugar, espresso powder, and salt for the streusel. Cut in the cold butter using your fingertips until coarse crumbs form.
- Assemble Loaf: Spread half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Top with the remaining batter, then sprinkle the remaining streusel evenly on top.
- Bake: Bake for 55-65 minutes. Insert a wooden skewer into the center; it should come out with moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
- Cool: Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely (1-2 hours) before glazing.
- Prepare Coffee Glaze: Whisk together sifted powdered sugar, cooled coffee, and vanilla extract until smooth. Drizzle the glaze generously over the cooled loaf.
Notes
To avoid a dense loaf, do not overmix the batter; stop stirring as soon as the flour streaks disappear. If the top browns too quickly during baking, loosely tent with aluminum foil for the last 15-20 minutes. Ensure the loaf is completely cooled before glazing to prevent the glaze from melting off.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 calories
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: Banana bread, chocolate chip, espresso, coffee glaze, streusel, dessert, brunch, loaf, baking