Espresso Banana Bread

INGREDIENTS:

4 ripe bananas
6 tbsp unsalted butter
2 tbsp instant espresso powder 
1 3/4 cup AP flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
3 tbsp light brown sugar
2 eggs
chocolate chips (optional)

For the espresso butter:

1 stick unsalted butter
1 tbsp confectioners sugar
1 tbsp instant espresso 
Pinch of salt
Pinch of ground cinnamon 

INSTRUCTIONS:

Preheat the oven to 350°F. Grease a 9-inch loaf pan with 1 tbsp melted butter. 

Place the butter in a small saucepan over medium heat and stir constantly. After about 2 minutes the butter should be a nutty brown color. Turn off the heat and add in the espresso, let it cool slightly at room temperature. 

Using a fork or potato masher, mash the bananas in a medium bowl, until almost smooth. (I like to have some chunks, but that’s up to you) Whisk in the sugars, browned butter, and eggs. 

Using a spatula fold the flour, baking soda, salt, and chocolate into the batter.

Bake for 50 minutes or until a toothpick inserted comes out with only a few crumbs. Wait 10 minutes before slicing!

Espresso Butter:

Combine all the ingredients with a fork or whisk in a small bowl until smooth.

Enjoy!