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Coffee-Toffee Banana Bread

  • Author: Isabelle Boucher


Coffee addicts rejoice! Get your caffeine fix with this classic banana bread spiked with deep, dark espresso and butterscotch chips.


  • 3 ripe bananas, mashed
  • 1 large egg
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup sour cream
  • ¼ cup coconut oil, melted and slightly cooled
  • 2 tbsp milk
  • 2 tsp instant coffee powder
  • 1 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup butterscotch chips


  1. Preheat oven to 350F, and generously grease a 9X5-inch loaf pan.
  2. In a large mixing bowl, whisk the mashed bananas with the egg until combined. Stir in the brown sugar, granulated sugar, sour cream, coconut oil, milk, instant coffee and vanilla extract, and mix well until everything is well combined.
  3. Dump in the flour, baking soda, salt, and cinnamon. Stir until just barely incorporated, then fold in the butterscotch chips, stirring until the last of the floury streaks are gone. Scrape the batter into the prepared loaf pan.
  4. Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then carefully unmold and transfer to a wire rack to cool off completely before serving.