Description
Baking banana bread is one of my favorites, and I love nothing more than enjoying a slice with a nice cup of coffee. This was the inspiration for my recipe, which features a coffee infused loaf and a rich caramel glaze.
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 large very ripe bananas
- ½ cup caramel macchiato flavored liquid coffee creamer (such as International Delight®)
- ½ cup vegetable oil
- 2 eggs
- ⅔ cup white sugar
- 2 tablespoons instant coffee granules
- 6 tablespoons unsalted butter
- 6 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×5-inch loaf pan with cooking spray. In a bowl
- whisk together flour
- baking soda
- baking powder
- cinnamon
- and salt.
- In a large mixing bowl
- mash the bananas with a fork until almost smooth
- and stir in the coffee creamer
- vegetable oil
- eggs
- sugar
- and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture
- about 1/2 cup at a time
- until batter is almost smooth
- and pour batter into the prepared loaf pan.
- Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean
- about 1 hour. Allow to cool before removing from pan.
- Melt the unsalted butter in a saucepan over medium heat
- and mix in the brown sugar and vanilla extract. Bring the mixture to a boil
- stirring to dissolve sugar
- and reduce heat to a simmer. Simmer the syrup for 3 minutes
- allow to cool to a warm but liquid temperature
- and pour the glaze over the banana bread. Serve when glaze has set.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 2 hrs
Servings: 12