Espresso Banana Bread with Crumb Topping
Banana bread is great on its own, but when you add a strong espresso taste and a sweet, buttery crumb topping, it gets even better. It has a lot of rich coffee flavor, is moist, and has the ideal crunch on top.
This recipe is going to be your new favorite if you like coffee and banana bread!
Tools Needed
- Bowls for mixing
- Whisk
- Spatula
- Loaf pan that is 9 by 5 inches
- Rack for cooling
Ingredients
To make the banana bread:
- 1 ¾ cups of all-purpose flour
- 1 tsp of baking soda
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- ½ cup of brown sugar
- ¼ cup of sugar in granules
- Three ripe bananas, mashed
- Two eggs
- ¼ cup of melted butter
- ¼ cup of strong espresso brewed
- 1 teaspoon of vanilla extract
For the topping of crumbs:
- 1/2 cup of all-purpose flour
- A quarter cup of brown sugar
- ½ tsp of cinnamon
- 3 tablespoons of melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Mash the bananas.
Put the ripe bananas in a mixing dish and mash them until they are smooth. - Combine the Dry Ingredients
Mix the flour, baking soda, salt, cinnamon, brown sugar, and granulated sugar together in a another basin. - Combine the wet things
Add eggs, melted butter, espresso, and vanilla extract to the mashed bananas. Keep stirring until the mixture is smooth.
- Mix the wet and dry ingredients together.
Add the dry ingredients to the wet mixture slowly, stirring until they are just mixed in. - Make the topping with crumbs
Mix the flour, brown sugar, cinnamon, and melted butter in a another bowl until they are crumbly. - Put the bread together
Put the batter in a greased 9×5-inch loaf pan and evenly sprinkle the crumb topping over the top. - Put the bread in the oven
Bake for 50 to 55 minutes at 350°F (175°C), or until a toothpick stuck in the middle comes out clean. - Let it cool and then serve.
After 10 minutes, take the bread out of the pan and allow it cool fully on a wire rack. Cut it up and enjoy!
Tips & Storage
- Use bananas that are past their prime for the finest taste and natural sweetness.
- Make sure the coffee flavor comes through by brewing strong espresso.
- It’s fine if there are a few lumps in the batter. Don’t mix it too much.
- For added crunch, chill the crumb topping before baking.
- Let the bread cool down before cutting it so the crumb topping stays on.
Keep it in an airtight jar at room temperature for up to three days.
If you want to keep it for a long time, put it in the fridge for up to a week or freeze pieces for up to three months.
This Espresso Banana Bread with Crumb Topping is rich, nutty, and has a strong coffee taste with a buttery crunch. Try it out and tell me what you think! Have fun! 🍌☕🍞