I’ve been making this banana bread recipe for my family for years now. I can’t seem to keep a loaf of it around the house for more than a couple of hours after it emerges from the oven. As soon as I pull it out, hot and fresh with chocolate oozing, the kids come barreling in begging for slices. The ingredient that sets this loaf apart from other banana breads is the strong brewed coffee. Although most people wouldn’t know it’s in there, something special happens to the texture and flavor, making it a reliable family favorite we return to again and again.
- Yield: 12 Servings
- 4 ripe bananas (about 1 cup mashed)
- 0.33 cup butter, melted
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup strong brewed coffee
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- Preheat the oven to 350°F. Grease a 9" × 5" loaf pan.
- Peel the bananas and add them to a mixing bowl. Roughly mash them with a potato masher, leaving some larger bite-size chunks. Stir in the butter, sugars, egg, vanilla, and coffee until combined. Add the flour, baking soda, and salt and stir until incorporated. Fold in the chocolate chips, reserving about 1 tablespoon to sprinkle on top. Spread the batter into the pan. Sprinkle the chocolate chips on top. Bake for 55 to 60 minutes, or until golden and cooked through. Cool on a wire rack for 20 minutes before running a butter knife around the edges of the pan and turning the loaf out. Serve warm or at room temperature.