Bobby Flay Espresso Banana Bread

This delicious Espresso Banana Bread by Bobby Flay is a quick and simple treat that combines the sweetness of ripe bananas with the bold flavor of espresso and rich chocolate. Perfect for breakfast or dessert, this moist loaf is easy to whip up using everyday ingredients, and the creamy espresso-cinnamon butter takes it to the next level!

Recipe Ingredients:

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 Espresso Banana Bread?

1. Preheat the oven and prepare the pan: Adjust an oven rack to the lowest position and preheat to 175°C / 350°F. Grease a 9-inch loaf pan with softened butter.
2. Brown the butter and mix with espresso: Melt 70g / 5 tablespoons butter in a small saucepan over medium heat. Cook until it turns a deep golden brown, about 2 minutes. Stir in the espresso powder and let it cool slightly.
3. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt.
4. Mash the bananas and mix wet ingredients: Using a potato masher, mash the bananas in a separate bowl until smooth. Add the granulated sugar, light brown sugar, browned butter mixture, and beaten egg, whisking until combined.
5. Mix wet and dry ingredients: Add the dry ingredients to the wet mixture and gently whisk until just combined. Avoid over-mixing to keep the bread tender.
6. Fold in chocolate and bake: Fold in the chopped semisweet chocolate, then pour the batter into the prepared loaf pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Make the espresso-cinnamon butter: Mix the butter, confectioners’ sugar, espresso powder, ground cinnamon, and a pinch of salt in a small bowl until smooth and creamy.

Recipe Tips:

• Use Extra-Ripe Bananas: The blacker the banana peel, the sweeter and more flavorful your bread will be. Don’t settle for just spotty bananas—go for the darkest ones!
• Don’t Skip Browning the Butter: This step adds a nutty, caramel-like depth of flavor to the bread, so be sure to watch it carefully to avoid burning.
• Fold the Chocolate Gently: Overmixing the batter after adding the chocolate can make your bread dense. Gently fold it in to keep the loaf light and fluffy.
• Test Doneness Properly: Insert a toothpick into the center of the bread—it should come out with a few moist crumbs, not wet batter. This ensures a perfectly baked loaf.
• Cool Completely Before Slicing: Letting the bread cool fully prevents it from crumbling and helps the flavors settle. Be patient—it’s worth it!

How To Store Leftovers?

• Refrigerate: First, let the leftover Espresso Banana Bread cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container, then store it in the refrigerator for up to 5 days.
• Freeze: Cool the banana bread fully, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 1/10 of the loaf)

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 200mg
• Potassium: 150mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 4g

Check out More Recipes:

• Bobby Flay Chocolate Mousse​
• Bobby Flay Pumpkin Bread​
• Bobby Flay Apple Pie​
• Bobby Flay Pumpkin Bread Pudding​