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Bobby Flay Espresso Banana Bread

Bobby Flay Espresso Banana Bread: Moist Treat to Savor

Bobby Flay Espresso Banana Bread is a moist and delightful treat combining ripe bananas with rich espresso flavors, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1/2 cup Unsalted Butter Melted
  • 2 tablespoons Espresso Powder Or instant coffee as substitute
  • 1 1/2 cups All-Purpose Flour Gluten-free option available
  • 1 teaspoon Baking Soda Ensure freshness
  • 1/2 teaspoon Kosher Salt Regular salt works as substitute
  • 3 pieces Ripe Bananas Very ripe with brown spots
  • 1/2 cup Granulated Sugar For sweetness
  • 1/2 cup Brown Sugar For depth of flavor
  • 1 piece Large Egg Beaten
  • 1/2 cup Semi-Sweet Chocolate Chips Optional for richness
Coffee Butter
  • 1/4 cup Unsalted Butter Creamy base for the spread
  • 1/4 cup Granulated Sugar Adjust to taste
  • 1 tablespoon Ground Coffee Finely ground
  • 1/2 teaspoon Ground Cinnamon For warmth and spice
  • 1/8 teaspoon Kosher Salt To balance sweetness

Equipment

  • Mixing Bowl
  • whisk
  • Loaf pan
  • saucepan

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C).
  2. In a saucepan, melt 1/2 cup unsalted butter and stir in 2 tablespoons espresso powder until dissolved.
  3. Mash 3 ripe bananas in a bowl until smooth.
  4. Combine the cooled butter and espresso mixture with the mashed bananas.
  5. Stir in 1/2 cup granulated sugar and 1/2 cup brown sugar until no granules remain.
  6. Add 1 beaten large egg and mix until just combined.
  7. In a separate bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  8. Gradually fold the dry mixture into the wet mixture until just combined.
  9. Gently fold in 1/2 cup chocolate chips.
  10. Grease a loaf pan and pour in the batter, smoothing the top.
  11. Bake for approximately 40 minutes or until a toothpick comes out clean.
  12. Cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for best flavor and avoid overmixing to ensure a moist loaf.

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