Espresso Banana Bread

Banana bread should be in everyone’s arsenal. It’s so simple to make, even the gluten-free kind (recipe below), and it’s more versatile than it seems. Here are some ideas tested by moi:

  • Unbelievably delicious french toast
  • If you don’t make it too sweet, zesty cheese broiled on top (I’ve tried extra-sharp cheddar as well as Jarlsberg swiss) — especially good with an icy beer
  • Made with other fruits/veggies like apples or sweet potatoes instead of bananas
  • Banana bread pudding (gotta make that one again! perfect with whipped cream for weekend brunch)

Baking banana bread makes it look like you care, like you know your way around a kitchen. Banana bread is nostalgic — my mom made it, and it was one of the first recipes I made after leaving home. I just couldn’t seem to mess it up.

But like all kinds of bread, banana bread started messing with me. Wheat and sugar are some of life’s most delicious things, but evidently I’ve already had my fair share and now I try to eat as little of each as humanly possible. And because I’m human, that means an occasional slice of pizza and you better believe birthday cake. Those two are worth the stomachache. But there’s no reason to double over for a humble slice or two of banana bread. Not with all the great gluten-free recipes out there.

I didn’t make up this recipe, not at all; all I did was add the espresso flavor because by god it’s good that way! Somehow smokier and more caramelly than regular banana bread without actually tasting like coffee. It’s a tad less sweet too, so feel free to up the sweetener a little (not a lot or you’ll have texture problems).


2 mashed bananas (or 1 cup cooked sweet potato or 2 raw grated apples)

1 TBS vanilla

3 eggs

2 TBS maple syrup

1/4 cup granulated stevia or monk fruit sweetener

1/2 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 TBS espresso powder dissolved in 2 teaspoons hot water

3/8 cup coconut flour

Preheat oven to 350. Line a loaf pan with parchment paper and spray any part of the pan the paper doesn’t cover. Combine the first 5 ingredients. No problem if the bananas are a little lumpy. Add the rest of the ingredients, coconut flour last. Stir until everything is combined and the batter has thickened. Pour into the pan, then bake for 40 minutes til a toothpick comes out clean. Cool for 20 minutes before slicing.

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