I tried this banana bread at The Butcher's Daughter in New York and HAD to make it at home. This banana bread recipe is my mom's plus a few tiny adjustments I made to make it a bit cleaner. The espresso cream is completely optional but after trying it with the banana bread it might be a non-negotiable from now on 🤤 All the ingredients I used are gluten free, dairy free, and refined-sugar free, but you can absolutely use normal ingredients as well.
Ingredients:
Makes one loaf
- 3 *VERY RIPE* bananas
- 2 eggs
- 1/2 c melted butter
- 1 tbsp yogurt
- 1 c coconut sugar
- 2 c gluten free oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- pinch of salt
- 1/4 c vanilla yogurt
- 1 tbsp maple syrup
- 1/2 tsp espresso powder
- chopped walnuts
Directions:
- Preheat your oven to 350 degrees.
- Add your oats to a blender and pulse until they're powder.
- Transfer the oat flour to a bowl, and add the baking powder, baking soda, salt, and cinnamon and mix.
- In a separate bowl, add the bananas and mash.
- Then add the eggs, butter, 1 tbsp yogurt, and sugar and mix until well combined.
- Add the dry ingredients to the wet and gently mix until just combined.
- Transfer to a greased loaf pan and bake for 50-55 minutes.
- Meanwhile, combine the 1/4 c yogurt, espresso powder, and maple syrup.
- Once the bread comes up, spread some espresso cream on top and top with walnuts.
Trust me when I say the espresso cream is going to change the game for this banana bread. Pair it with an iced coffee and that is basically the PERFECT breakfast, dessert, etc... This one is a MUST TRY! 🫶