Buying bananas is always a calculated effort. You don’t want too little or too much, and no matter what, I always end up with too many bananas going ripe. Every single time. I had two ripe bananas recently and I wanted to use them before it was too late. I hate to waste food so I started thinking about what kinds of flavors would go well with the bananas. I already shared a chocolate banana bread recipe and also a gluten free banana bread, so this time I was really craving something else.
This week’s recipe includes banana bread with coffee, cinnamon, and pecan nuts. It’s super delicious and is something different than just traditional banana bread.
The coffee I used is 1 cup of espresso that I made with my Nespresso machine. You can use brewed coffee as well or instant coffee with hot water.
The pecans aren’t mixed with the cake batter, I sprinkled it on top for garnish and to add more texture.
This cake is perfect for breakfast because it includes coffee!
As usual, whipping up this cake is very quick and easy, one bowl, mix everything and throw it in the oven. The smell of this baked loaf is so good, you’re going to want a piece the second it’s ready!
The cake is parve (non-dairy) and can be made vegan just by switching the 2 eggs to applesauce (0.5 cup).
For more recipes using bananas, check out my banana recipe index.
Let's get started making this delicious banana coffee pecan bread:
Banana Coffee Pecan Bread
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ⅓ cup brewed coffee OR one cup espresso
- ¼ cup vegetable oil
- 1 teaspoon cinnamon
- 2 eggs
- 2 ripe bananas
- Handful pecans
- Heat the oven to 180°C / 350°F with the fan.
- Grease a loaf pan.
- In a bowl, mash with a fork the 2 bananas.
- Add the flour, baking powder, sugar, coffee, cinnamon, oil, and eggs.
- Mix until you get a unified batter.
- Pour the batter to the pan.
- Sprinkle the pecans on top.
- Bake for 30-35 minutes.
- Cool at room temperature.
- Have a piece and enjoy!