Can I just say… Banana bread is delicious anyway you slice it.
I love coming up with different ways to change up
a Banana Bread recipe for fun. I have used strawberries & blueberries
and even peanut butter!
I think of it as an added accessory to your traditional
banana bread…Banana Bread Glammed Up.
This Banana Bread really gets dressed up with a special
buttery espresso-cinnamon Coat!
Butter melted with Espresso.
Whisk flour, baking soda and kosher salt together.
Can't have Banana Bread with out the… Bananas!
Mash the banana's with a potato masher.
Add the sugars and egg to the mashed banana's.
Pour in the cooled brown butter.
Add the flour mixture.
Mix and scrape the sides. Don't over mix. Set aside.
Chop up you favorite Chocolate. I used Ghirardelli.
Blend chocolate pieces into banana mixture. Yum!
Pour this lovely batter into a prepared pan.
Off to the oven. Cant wait for the kitchen to spell WONDERFUL.
Going to accessories this banana bread with
Espresso-Cinnamon Butter!
Blend the yummy butter well.
It's out of the oven and I can't wait for the
Banana Bread to cool.
INGREDIENTS
5 tablespoons unsalted butter
1 tablespoon instant espresso powder
1 1/2 cups flour, spooned and leveled
1/4 teaspoon kosher salt
4 medium-ripe bananas
1/ cup granulated sugar
2 tablespoons lightly-packed brown sugar
3 ounces semisweet, finely chopped chocolate
ESPRESSO-CINNAMON BUTTER
1 1/2 sticks of butter (12 tablespoons) room temperature
2 tablespoon confectioner's sugar
1 teaspoon instant espresso powder
pinch of cinnamon
pinch of fine salt
Adjust an oven rack to the lowest position and preheat the oven to 320 degrees. Grease a 9-inch loaf pan with butter. Place the 5 tablespoons butter in a small saucepan set over medium heat. Cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool.
Whisk the flour, baking soda and kosher salt together in a medium bowl.
Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add sugars, cooled butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in chopped chocolate.
Scrape the batter into prepared loaf pan and bake on the lowest oven rack until toothpick inserted into the center if the banana bread comes out with just a few moist crumbs about 50-60 minutes. Keep and eye on the baking. let the banana bread cool on a baking rack in the pan for about 15 minutes. Using a knife separate the edges of the banana bread from pan, then invert it and cool the loaf directly on the rack for at least 15 minuted before slicing.
Make the Espresso-Cinnamon Butter. Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread. YUMMY!
Lets accessories the Banana Bread with the
flavored butter and have a piece:)
I never forget about you. Have a bite!
P.S.
This Banana Bread is wrapped well and will be wonderful
later through the week.
Freeze your left over Espresso-Cinnamon Butter to use another time
because the recipe makes a lot.
So when you pick up some store bought raison cinnamon
bread you know you have a fabulous butter to spread.
P.S. Again!
Save time by opening a banana at the bottom.
It opens easier and much faster.
That's the way monkeys do it.
Note: not everything monkeys do is a good idea.
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