Cold Brew Banana Bread
Banana bread is an experience. Its ever changing, it can be toasted with butter for breakfast, or served topped with ice cream for dessert. If you're in my household, banana bread is secretly torn apart, sliver by sliver, as every member of the family snatches slices right out of the pan.
I love banana bread so much that, in fact, I asked for it in lieu of birthday cake once. I was ten years old, and thought myself sophisticated enough to abandon the cake-filled birthday memories of yesteryear, and venture out into the world of quick breads, pies and yeast raised delights.
This banana bread recipe is meant to be interpreted, not followed strictly. I would jump at the idea to add nutmeg, tahini, hazelnuts, dark chocolate, or candied orange. Make this recipe your own, and if your family doesn't already have a banana bread recipe, this is the perfect basis on which to create one.
TIPS, TRICKS & FAQs
- What is a cortado? - Most simply, a cortado is a brewed espresso drink that is cut with milk. It has gone on to be defined as a drink with a 1 to 1 or 1 to 2 ratio of espresso to softly steamed milk. If you're in for a little bit of latin education, you'll be interested to know that cortado translates to 'cut' (adj), in spanish, derived from the verb cortar (to cut).
- Oh no! I don't have a stand mixer - This batter is super easy to mix up by hand! Just begin by mixing together softened butter and sugar together with a wooden spatula or hand mixer. I suggest investing in a good stand mixer (this one's only $199 from Amazon!) if you can, it'll only help save your arms.
- What if I don't have super ripe bananas? - Okay so I don't want to be the one to give away trade secrets here but pssst. You can ripen your bananas in the oven, for on demand homemade banana bread. Simply line a baking sheet with parchment paper, and bake on 300℉ (150℃) for about 30 minutes, or until the peels are black and the insides are mushy.
- Why the giant muffin pan? - While everyone knows that banana bread is traditionally made in sliceable loaves, sometimes it's easier and less messy to make individual portions (ala giant muffin pan). I use this one, available on Amazon, if you are feeling the individual portions vibe.
Cold Brew Banana Bread With Cortado Glaze
By: Scott Smith
- 3 sticks softened unsalted butter (12 oz)
- 3 cups white sugar (660 grams)
- 2 tsp vanilla extract
- 3/4 cup strong cold brew coffee (6 oz) OR 4 shots of espresso
- 4 large eggs
- 3 1/2 cups all purpose flour (560 grams)
- 3/4 tsp kosher salt
- 2 tsp baking soda
- 1/2 cup buttermilk (4 oz)
- 2 cups mashed very ripe bananas (5-6 bananas or 20 oz)
- optionally 1 1/2 cups chopped nuts or chocolate chips (150 grams)
Ingredients (for the cortado glaze)
- 2 cups powdered sugar (8 oz)
- 2 shots of espresso (2 oz)
- 1/4 cup half and half or heavy cream (2 oz)
- 1/4 tsp vanilla extract
- sprinkle salt to taste
- Pre-Heat your oven to 350℉ (180℃).
- Begin creaming your butter and sugar on medium speed in a stand mixer
- Combine flour, salt and soda in a separate bowl.
- Add the vanilla and cold brew coffee to the butter mixture and continue mixing until light and fluffy.
- Add the eggs to the butter mixture one at a time, making sure that the batter is mixed between additions.
- On low speed, begin adding the flour to the wet mixture, alternating with the buttermilk.
- When the flour and buttermilk are completely added, scrape down the bowl and mix until combined.
- Add the mashed or puréed bananas to the batter and mix until combined.
- Fold in the chopped nuts or chocolate chips (optional).
- Spray the loaf pans or giant muffin tins with nonstick spray and fill with the banana bread batter.
- Bake the banana bread for 45 to 50 minutes, or until a toothpick comes out clean when inserted in the center.
- While the banana bread is baking, make the glaze.
- Combine all of the glaze ingredients in a bowl and whisk briskly until combined.
- Pour the glaze on top of the banana bread while it is still warm. Enjoy!