Coffee Banana Bread

by | Apr 12, 2022 | 9 comments

The Coffee Banana Bread of your breakfast dreams! Look at that crumb! It is light, airy, cafe-worthy and toasts like a boss. You want this Coffee Banana Bread in your life. Easy to bake and super delicious for any time of the day.

slices of coffee banana bread laying flat

One more Banana Bread recipe for your baking pleasure

I know what you are thinking! Another banana bread recipe? As if we need one more, right? I believe you only need one good banana bread recipe that you can scale up and down, add things, substitute ingredients and mix it up for easy variety every week. And for that purpose, I follow this tried and tested recipe banana bread recipe all the time.

But I want you to add one more banana bread to your baking repertoire. This Coffee Banana Bread recipe is just divine and utterly wholesome and light. It is baked with a bit of olive oil and a mix of whole and white flour. It has unrefined sugar. Greek yoghurt adds a lovely tang and you can easily make this dairy-free by subbing with plant-based/coconut yoghurt. And finally, stirring in tablespoons full of instant coffee granules to the batter makes this bread extra special. The coffee granules dot the gorgeous crumb as tiny pockets of delicious bitterness that offset the sweetness of the bananas perfectly.

Step 7 - Bake as per the recipe. When slightly cool, slice the bread and serve.
Coffee Banana Bread - Cook Republic

How To Make Coffee Banana Bread For Breakfast

Step 1 – Add sugar, eggs, vanilla and olive oil to a bowl.

Step 1 - Add Sugar, eggs and oil to a bowl

Step 2 – Beat using an electric mixer for approximately 2 minutes until light and foamy.

Step 2 - Beat sugar, eggs and oil for a couple of minutes until light and foamy

Step 3 – Place banana pieces in a bowl. Using a fork, mash them really well until smooth. Add the mashed banana to the egg-sugar mixture and beat for 30 seconds until smooth.

Step 3 - Mash bananas very well with a fork. Add to the bowl and beat until smooth.

Step 4 – Add yoghurt to the wet mixture and beat with an electric beater for a few seconds until the yoghurt is incorporated and the batter is smooth.

Ste 4 - Add yoghurt to the bowl. Beat for a few seconds until smooth.

Step 5 – Add spelt flour, sifted plain flour, baking powder and bicarbonate of soda to the bowl. Using a silicone/wooden spoon, incorporate the dry ingredients into the wet ingredients until just combined.

Step 5 - Add flours, baking powder and baking soda to the wet mixture. Whisk for a few seconds until just combined.

Step 6 – Add coffee to the batter. Mix gently with a wooden spoon until coffee is evenly distributed in the batter.

Step 6 - Add instant coffee to the batter. Mix gently with a spoon until just combined. Pour batter into a lined loaf tin.

Step 7 – Pour batter into a lined loaf tin and bake as per the recipe.

Coffee Banana Bread - Cook Republic

The Coffee Banana Bread can be sliced when cool and stored in an air-tight box in a cool corner of your kitchen for a day. It is better to store it in the fridge, where it will stay fresh for up to 4 days. Slices can be wrapped in baking paper and stored in individual ziplock bags or freezer-safe container in the fridge for up to 2 weeks.

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Coffee Banana Bread - Cook Republic

Coffee Banana Bread

5 from 4 votes
Print Recipe Rate / Comment
Author: Sneh
Servings: 8
Calories: 372kcal


  • ¾ cup (115 g) brown sugar
  • 1/3 cup (80 ml) light olive oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups (250 g) overripe banana, mashed with a fork (note 1)
  • 1 cup (270 g) Greek yoghurt
  • 1 cup (160 g) spelt flour
  • 1 cup (150 g) plain flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons instant decaf coffee


  • Preheat oven to 190°C (170°C fan-forced). Grease and line a large loaf tin with baking paper.
  • Beat sugar, oil, eggs and vanilla extract with an electric beater until pale and creamy.
  • Add mashed banana and yoghurt. Beat for a couple of minutes until thoroughly combined.
  • Sift spelt flour, sifted plain flour, baking powder and bicarbonate of soda over the wet mixture.
  • Using a silicone/wooden spoon mix the dry ingredients into the wet ingredients until just combined. Add the coffee and mix gently until evenly distributed.
  • Pour banana bread batter into the prepared tin.
  • Bake in the pre-heated oven for approximately 45-50 minutes until well risen, browned on top and cooked through the middle when tested with a wooden skewer.
  • Remove from the oven. Cool completely in the tin. Slice and serve.


  1. Mashing Banana – Make sure you mash the banana really well, ensuring all lumps are mashed and the mixture is smooth. This gives the bread a really lovely texture.
  2. Storage – Loaf will keep fresh in a cool corner of your kitchen for up to 2 days, in the fridge for up to 5 days. Slices can also be individually wrapped in baking paper and frozen in ziplock bags in the freezer. They keep in the freezer for up to a month and can be popped in the toaster to be reheated.
  3.  Substitutions – Brown sugar can be replaced with regular or rapadura sugar. Spelt flour can be replaced with wholemeal flour.
  4.  Make It Dairy Free – Replace Greek yoghurt with coconut or plant-based yoghurt.


Calories: 372kcal | Carbohydrates: 61g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 210mg | Potassium: 249mg | Fiber: 5g | Sugar: 30g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
Did you make my recipe?I’d love to hear how you went! Tag me on Instagram @cookrepublic



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Lyn C

    You’re right Sneh I didn’t think I needed another banana cake recipe but this does sound yummy. Could I use a shot of coffee rather than instant coffee? and would I need to reduce another liquid? Thank you Lyn

    • Sneh

      Hi Lyn, yes absolutely use a 30ml shot of strong coffee. It shouldn’t affect the consistency of batter much. I would balance it with just an extra tablespoon of flour. (although I find coffee granules to be nice and strong in terms of flavour that 30ml of expressed coffee wouldn’t compare to, I have tested both versions). If you are worried about the quality of instant coffee, I use Republica Organic Instant Coffee. It is beautiful!

  2. Lyn C

    Thank you Sneh for your response. It wasn’t so much that I was worried about the quality of instant coffee, but more that I don’t have any in my pantry. I’ll give the shot a go and see how it turns out. Grateful for the advice.

  3. Vicky

    5 stars
    Wonderful recipe. Perfect for my daily breakfast. Never had coffee banana bread, but seems even more delicious than the common banana bread. Tomorrow I´ll prepare one for the family. Beautiful pictures. Thanks for sharing.

  4. Jesse-Gabriel

    5 stars
    Comment *Super Rezept, Danke für die Gramm Angaben!
    Viele Grüße,

  5. Liz

    5 stars
    I made it again tonight. The first time I used whole meal flour and added walnuts This time I followed the recipe. At least that’s what I thought. Didn’t use walnuts. They added additional bitterness. I like the texture but think the flavour is better without. Just realised I forgot the olive oil. Good to know it works ok without. And I may have added flour/s to eggs, sugar, vanilla mix. Then realised I hadn’t added the banana and yoghurt. It’s 10.40pm and I may be eating my third slice… 11/10 will make again.

  6. Belinda

    Thanks Sneh! Glad to try another yummy treat!!

  7. Belinda

    Can I substitute flax eggs for the eggs?

    • Sneh Roy

      Yes absolutely! Just maybe a slight difference in texture but totally works



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