Banana is a special fruit that can be used in more than one way. You can enjoy it as is for a quick healthy snack, coat it in batter to make crisp fritters, or mix it with dulce de leche and cream for a decadent banoffee pie. And when bananas start turning brown on your kitchen counter, there’s an even longer list of recipes to put them to good use. Of course, banana bread easily tops that list.
Banana bread is warm, soft, and easy to make. It also happens to be one of my mum’s favourites. She especially likes having this for a snack with hot coffee, a genuinely relaxing and satisfying comfort food. This gave me the idea of putting the two together to give this classic a twist.
The addition of buttermilk in the batter makes the baked banana bread moist and fluffy while topping it with coffee cream cheese frosting helps balance out the sweetness. This recipe makes eight mini banana bread loaves but, just like the versatile banana, you can always double the recipe to make one big loaf or a whole cake. Make this recipe at home and use it as the perfect excuse to bond with your favourite person.
- Digital weighing scale
- Stand mixer with paddle attachment
- Mini loaf pan baking tray
- Silicone spatula
- Mixing bowls
- Masher or fork
- Measuring jug
- Chopping board
- Chef’s knife
- Pastry brush
- Offset spatula
- Cooling rack
- Piping bag
- Parchment paper
- Skewer or cake tester
- Piping tip
- 43g unsalted butter
- 105g white sugar
- 100ml buttermilk
- 3ml lemon juice or vinegar
- 85g bananas, peeled and mashed
- 1 egg
- 3ml vanilla extract
- 90g all-purpose flour
- 3g baking soda
- 1g salt
- 30g walnuts, chopped (optional)
Coffee cream cheese frosting and decor
- 227g cream cheese, room temperature
- 113g unsalted butter, room temperature
- 113g powdered sugar, sifted
- 10g instant coffee powder
- 5ml vanilla extract
- 20g walnuts, chopped or mini chocolate chips (optional)
- Prepare your mini loaf pans by brushing each cavity with oil or melted butter then lining the bottoms with parchment paper. Set your baking tray aside then preheat your oven at 160C.
- Start making your banana loaf batter. Use the mixer bowl to measure your butter and sugar then mix them together until light and fluffy at medium speed.
- While creaming, combine the lemon juice or vinegar and your mashed bananas. Use a bowl to combine your eggs and vanilla together then sift your flour, baking soda, and salt in another container. Set all bowls aside.
- Once your butter and sugar turn light and fluffy, add the eggs and vanilla extract. Continue mixing until combined.
- Turn your mixer speed to low then add your flour ingredients in three batches, adding alternately with the buttermilk. Scrape from time to time and do not overmix.
- Remove the bowl from the mixer then use a silicone spatula to fold the mashed bananas and chopped nuts.
- Fill each mould halfway with batter or around 55g per cavity. Bake for 20 minutes or until golden brown and an inserted skewer at the center comes out clean. Run your offset spatula around the sides of each mould to lift out each baked loaf easily.
- While baking, you can start cleaning up to start working on your frosting. Put your soft butter and cream cheese together in the mixer bowl and mix until there are no more lumps.
- Combine the powdered sugar and instant coffee together then add them gradually to your cream cheese and butter mixture. Scrape your bowl from time to time to make sure everything is properly mixed together.
- Add the vanilla extract last and continue mixing until well combined. Keep it in the fridge until you’re ready to decorate.
- Make sure your baked loaves are cooled completely before you start piping or spreading the frosting. Sprinkle more chopped nuts or mini chocolate chips on top if you wish.
- If you don’t have buttermilk on hand, you can still make this recipe by using 92ml of milk and 6ml of lemon juice or vinegar. Simply combine your milk and juice in a measuring jug then let it curdle for about 10 minutes. Do this step while you are creaming your butter and sugar together.
- Not a fan of coffee-flavoured desserts? You can always skip the addition of instant coffee into your frosting and stick with the classic cream cheese topping. You can even turn it into a glaze by adding a few tablespoons of milk. If you wish to use bundt pans instead, a runny glaze will drape beautifully on top.