Bobby Flay Espresso Banana Bread Recipe Recipe

This Bobby Flay Espresso Banana Bread Recipe is a moist and rich recipe, which is made with instant espresso powder and semisweet chocolate. It’s a delicious twist on the classic, ready in about 1 hour 15 minutes.

Bobby Flay Espresso Banana Bread Recipe Ingredients Recipe

Banana Bread:

• 5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
• 1 tablespoon instant espresso powder
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 4 medium-ripe bananas (the peel should be pretty black), peeled and halved
• 1/2 cup granulated sugar
• 2 tablespoons lightly-packed light brown sugar
• 1 large egg, beaten
• 3 ounces semisweet chocolate, finely chopped

Espresso-Cinnamon Butter:

• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 2 tablespoons confectioners’ sugar
• 1 teaspoon instant espresso powder
• Pinch of ground cinnamon
• Pinch of fine salt

How To Make Bobby Flay Espresso Banana Bread Recipe

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with the extra room-temperature butter and dust it lightly with flour, tapping out any excess.
2. Bloom the Espresso: In a small, microwave-safe bowl, melt the 5 tablespoons of butter. Whisk in the instant espresso powder until it dissolves. Set aside to cool slightly.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
4. Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork or potato masher (a few lumps are fine). Whisk in the granulated sugar, light brown sugar, and the beaten egg.
5. Combine Wet and Dry: Pour the slightly cooled espresso-butter mixture into the banana mixture and stir to combine. Add the dry ingredients to the wet ingredients. Fold with a rubber spatula just until no dry streaks of flour remain. Do not overmix.
6. Add Chocolate: Gently fold in the finely chopped semisweet chocolate.
7. Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
8. Cool the Bread: Let the banana bread cool in the pan on a wire rack for 15-20 minutes. Then, run a knife around the edges and carefully turn the loaf out onto the wire rack to cool completely.
9. Make the Espresso-Cinnamon Butter: While the bread cools, make the butter. In a small bowl, combine the room-temperature butter, confectioners’ sugar, espresso powder, cinnamon, and salt. Beat with a hand mixer or a strong spatula until light and fluffy.
10. Serve: Once the bread is cool, slice it and serve with a generous spread of the Espresso-Cinnamon Butter.

Recipe Tips Recipe

• How ripe should my bananas be? For the best banana bread, your bananas should be overripe. The peels should be heavily browned or black, and the fruit inside should be very soft and sweet. This is the key to a moist, flavorful loaf.
• Why is my banana bread tough or dense? You likely overmixed the batter. When you combine the wet and dry ingredients, mix only until the flour disappears. Lumps are okay. Overmixing develops the gluten in the flour, leading to a tough, rubbery texture.
• Can I use regular coffee instead of espresso powder? It’s not recommended. Instant espresso powder provides a deep, concentrated coffee flavor without adding extra liquid. Brewed coffee would water down the batter and provide very little flavor.
• Why finely chop the chocolate? Finely chopping the chocolate (instead of using chips) ensures that small flecks are distributed throughout every bite of the bread, infusing the loaf with flavor rather than leaving large, sunken pockets.

What To Serve With Espresso Banana Bread Recipe

This bread is a complete treat with the included Espresso-Cinnamon Butter, but it’s also wonderful alongside:

• A hot cup of coffee or a latte (to enhance the espresso flavor)
• A cold glass of milk
• A scoop of vanilla bean or coffee ice cream for a decadent dessert

How To Store Espresso Banana Bread Recipe

Room Temperature: This is the best way. Store the cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. Refrigerating can dry out the bread. Espresso Butter: The compound butter must be stored in an airtight container in the refrigerator. It will last for up to 2 weeks. Let it soften slightly at room temperature before serving. Freeze: Wrap the cooled loaf (either whole or in slices) tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.

Espresso Banana Bread Recipe Nutrition Facts Recipe

(Per slice, assuming 12 slices, including butter)

• Calories: ~380 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 280mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Banana Bread Waffles with Bananas Foster Sauce Recipe
• Bobby Flay Irish Soda Bread Recipe
• Bobby Flay Banana Nut Bread Recipe