Banana Bread

A moist and flavorful banana bread with a hint of espresso and coconut milk, enhanced with optional chocolate, nuts, or orange zest.

Serves: 8-10 slices | Time: 70-80 minutes

---

Ingredients

Wet Ingredients:

• 3 ripe bananas, mashed
• 125g (approximately 1/2 cup + 1 tbsp) unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 eggs
• 1 shot of espresso (reduce milk by this amount)
• 2 tbsp coconut milk (adjusted to account for the espresso)
• 1 tsp vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cocoa powder

Optional Add-ins:

• 1/2 to 1 cup chocolate chips
• 1/2 cup chopped nuts (walnuts or pecans)
• 1 tsp grated orange zest

---

Instructions

1. Preheat & Prepare

   • Preheat your oven to 350°F (175°C).
   • Grease a 9x5-inch loaf pan or line it with parchment paper.

2. Mix Wet Ingredients

   • In a large bowl, mash the ripe bananas until smooth.
   • Stir in the melted butter.
   • Beat in the sugar, eggs, espresso, coconut milk, and vanilla extract until well combined.

3. Combine Dry Ingredients

   • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cocoa powder.

4. Mix the Batter

   • Gradually fold the dry ingredients into the banana mixture, stirring just until the flour is incorporated.
   • If using add-ins (chocolate chips, nuts, or orange zest), gently fold them in.

5. Bake

   • Pour the batter into the prepared loaf pan and smooth the top.
   • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool & Serve

   • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   • Slice and enjoy!

---

Tips

• For extra moisture, add 1 tbsp of Greek yogurt or sour cream.

• To enhance the coffee flavor, use espresso powder instead of brewed espresso.

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.