Don't let the name of this recipe, "banana coffee bread," from my mom's circa 1982 Better Homes and Gardens New Cook Book confuse you; it's not actually coffee-flavoured. Rather, it's a coffee cake-inspired banana bread, meaning, it's lighter in density and sweeter than a traditional banana bread. But what you really need to know about this recipe — which I slightly tweaked — is that it's easy to make even if you're limited on ingredients (due to limited grocery runs as many of us are staying home), kitchen tools (like a mixer), and general baking know-how (it me). The original recipe only requires six steps, seven ingredients, and 30 minutes in the oven. I've added some additional tips as well as chocolate chips, because duh, but it's still a cinch to make. So what are you waiting for? Let's do this.
If you don't have butter, shortening or margarine will work.
If you're using unsalted butter, use a pinch more salt.
If you're using a whisk, first soften butter by putting it in microwave at 10 second intervals; it's OK if it melts a little bit.
- 1/2 cup butter (room temperature)
1 cup sugar (lightly filled into cup, not packed)
3/4 cup mashed ripe banana (1-2 bananas, depending on size)
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Semi-sweet chocolate chips to taste (optional)
- Using a mixer or whisk, cream butter and sugar until fluffy (color will lighten up).
- Add eggs, one at a time, beating well after each.
- Stir in mashed banana (I used two small bananas).
- Whisk dry ingredients in separate small bowl first, and then add to banana mixture; mix well with wooden spoon.
- Pour into greased 9x9x2-inch pan. I actually used an 8x8x2-inch baking dish and it worked well.
- Sprinkle handful of chocolate chips on top.
- Bake at 350 degrees for 30 to 35 minutes. Be careful not to overbake; set timer a little less than 30 minutes and check with toothpick in outer edge first, then center. If it starts to brown on outer edge but is still wet in the middle, turn oven down 5-10 degrees and continue baking, checking every 5-10 minutes.
- Let cool for 10 minutes before slicing up servings. Once cool, store in ziplock bag or container with lid, and it will moisten up.
- Approximately 16 small slices
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Total Time
- 49 minutes, 59 seconds