Espresso Banana Bread



This was my first attempt at banana bread and I believe I will add in to my rotation. The texture on this was absolutely perfect and the hint of coffee flavor was delicious.

3 very ripe bananas
1 large egg, at room temperature
2 tbls sour cream, creme fraiche, or Greek yogurt
2 oz shot of espresso (or strong coffee)
1 tsp vanilla extract
1 tsp instant espresso granules
1/3 cup melted unsalted butter
3/4 cup granulated sugar
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt

Heat oven to 350°F and grease a 9X5-inch loaf pan.
Mash the bananas as much as you can (I started with a potato masher and finished with a fork).
Stir in the egg, sour cream, expresso, and vanilla until it’s well combined.
Stir in the instant espresso granules.
Stir in the melted butter
Add the sugar and mix well
In a seperate bowl wisk together the flour, baking soda and salt.
Dump the flour mixture into the wet ingredients and still just until there on dry streaks and the batter is still lumpy.
Pour the batter into the loap pan
Bake until a toothpick inserted into the loaf comes out clean, about 1 hour.
Cool in the pan 10-15 minutes, then finish cooling on a cooling rack.

I made this after dinner and it was even better the next day. Makes a great breakfast with a cup of coffee.

Recipe courtesy of Food 52.