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  • Writer's pictureCulinary Cam

Espresso Banana Bread

I try to send off care packages before finals week and, somehow, I blitzed it this semester. I knew last week was dead week for D, but I didn't think forward to this week. Drat. So, I baked today and will send a package off tomorrow. He'll get it on the second day of finals. I can't believe this means he's halfway done with college. How is that even possible? He'll always be my baby!

I decided to make and send three different breads that he can grab on his way to an exam...and maybe share with his friends and housemates. First up: banana bread because I had some bananas in my fruit basket that were on the other side of how I like to eat them.


  • 2-1/2 cups flour

  • 1/2 cup organic dark brown sugar

  • 1 teaspoon sea salt

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1 cup organic buttermilk

  • 1/3 cup organic sour cream

  • 2 Tablespoons raw honey

  • 2 eggs

  • 3 Tablespoons Butter olive oil

  • 1 Tablespoon pure vanilla extract or paste

  • 1 Tablespoon instant espresso powder

  • 1-1/2 cups smashed bananas


Preheat oven to 375 degrees Fahrenheit Whisk together all wet ingredients. Mix all dry ingredients. Stir until just moistened.

Banana bread is on the right, above

Spoon into loaf pan. Bake until golden brown (approximately an hour) and a toothpick inserted in the middle comes out clean. Let cool completely before slicing.

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