Coffee and Almond Banana Bread
This coffee-infused banana bread, topped with roasted almonds, gives a new twist to the traditional loaf. Bold, crunchy, and perfect.
Ingredients
- 3 ripe bananas mashed
- 1/2 cup brewed coffee
- 1/2 cup butter melted
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup roasted almonds chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the bananas and add the brewed coffee, melted butter, brown sugar, and vanilla.
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Gently fold in the roasted almonds.
- Pour the batter into the prepared loaf pan. Bake for 50 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice, serve, and savor the delightful coffee-banana-almond combo.
Notes
Nutritional Values (per serving):
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving):
- Potassium: 12%
- Iron: 8%
- Vitamin B6: 10%
- Magnesium: 6%
- Vitamin E: 4%
Additional Notes/Tips to Enhance the Flavor for the Recipe:
- Add extra coffee grounds for a stronger flavor.
- Experiment with other nuts like walnuts or pecans for added texture.
- Store in an airtight container to keep it fresh for up to 3 days—but let’s be honest, it won’t last that long.