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Moist Banana Bread with Brown Butter and Espresso Swirl

moist banana bread brown butter espresso swirl - featured image
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A rich and tender banana bread with nutty brown butter and a subtle espresso swirl, perfect for breakfast or brunch.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1/2 cup (115g) unsalted butter, browned
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 shot (about 1 oz / 30 ml) espresso, brewed fresh
  • 1 tsp vanilla extract

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams, then turns a golden brown with nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  2. Prepare the espresso: Brew 1 shot (about 1 oz / 30 ml) of strong espresso. Set aside.
  3. Mix the wet ingredients: In a large bowl, mash 3 ripe bananas until smooth but still a bit chunky. Add the browned butter (not hot), 1/2 cup (100g) granulated sugar, 1/4 cup (50g) brown sugar, 2 large eggs, 1 tsp vanilla extract, and the espresso shot. Whisk until combined and slightly frothy.
  4. Combine dry ingredients: In a separate bowl, sift 1 3/4 cups (220g) all-purpose flour with 1 tsp baking soda and 1/2 tsp salt.
  5. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Stop mixing as soon as no flour streaks remain.
  6. Create the espresso swirl: Pour half the batter into the greased 9×5 inch loaf pan. Drizzle half of the remaining espresso shot over the batter. Add the rest of the batter on top. Using a knife or skewer, gently swirl through the batter to create a marbled effect.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if top browns too quickly.
  8. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.

Notes

Use Land O Lakes butter for consistent browning and Lavazza espresso for bold coffee flavor. For gluten-free, substitute all-purpose flour with 1:1 gluten-free baking flour blend. Avoid overmixing to keep bread tender. Cool completely before slicing to prevent gummy texture. Tent with foil if top browns too fast.

Nutrition

Keywords: banana bread, brown butter, espresso swirl, breakfast, brunch, moist banana bread, coffee flavor, easy banana bread

Find it online: https://recipebelle.com/moist-banana-bread-with-brown-butter-and-espresso-swirl-easy-recipe-for-perfect-breakfast/