For the ultimate morning pick-me-up, super moist, buttery banana bread with a slather of espresso butter with charred bananas and a splash of maple makes for a delicious indulgent weekend brunch or afternoon treat.
Banana bread is probably our favourite way to use ripe bananas, once they start turning brown we usually let them go until very ripe so we can make banana bread. There is no such thing as too ripe when making banana bread. Those very ripe, very brown and squishy bananas have the most flavor when making banana bread.
We first starting eating banana bread with espresso in Australia, we would go out for a morning walk to grab a coffee and order a slice of banana bread which was always served with some kind of espresso butter. Coffee and bananas go so well together, its not to sweet and not to bitter plus there is something about the banana bread in Australia that is truly addicting, its so buttery, almost addicting.
You can eat this bread cold with a slather of espresso butter or warmed. When warming you can freeze your slices and then toast the bread and top it off with your espresso butter. Its truly delicious.
If you’re a fan of chopped walnuts or chocolate chunks, these would work well in the banana bread but its just as amazing without!