Coffee-Infused Chocolate Chunk Banana Bread Recipe

Christopher C.

Thursday, January 21, 2021

Updated May 07, 2021

Banana bread is like a full moon—it appears more often than you think, but you don’t always notice it. Coffee, however, is the complete opposite. It’s always there and always on your mind. It’s my first thought when I get into work and—it shouldn’t be, but is—my last thought right before I unwind for bed. Nothing like a cup of jittery pep to ease me into a nice REM sleep.

Typically, Internet recipes use this space to tell you how this bread changed our life, where we were when we first had it, and the ethereal feeling it instilled in everyone who tried it. We won’t put you through that, so here are just a few of the responses to Court’s Coffee-Infused Chocolate Chunk Banana Bread:

  • "This is amazing."
  • *Eats five slices with no remorse*
  • "It’s perfect."
  • *Loaf pan is empty in minutes*
  • "The consistency is just right."

Hardcore Fresh Roasted Coffee fan, Court Cizek, made a delicious loaf pan of Coffee-Infused Chocolate Chunk Banana Bread to put this heavenly sounding union to the test.

This banana bread is pleasantly dense with just the right amount of coffee flavor to make you say, "hey, that's coffee!" A fun twist on a classic, this quick bread will satiate your sweet tooth and leave you wanting more. We used a strong cup of Dark Chiapas, which is a little chocolatey and a little smokey, but if you wanted something lighter and brighter, Organic Ethiopian Yirgacheffe would add some fantastic citrus notes. The truly daring might try a mix of Italian Espresso and Organic Masala Chai Tea for a Dirty Chai Latte flavor.

Coffee is useful in many other places than just your mug. Court’s Coffee-Infused Chocolate Chunk Banana Bread is a prime example of that. Everyone’s first thought when they see browning bananas is, "I need to make banana bread." It’s a universal truth. Add a little coffee and chocolate to your next banana bread. We promise you won’t be disappointed.

Did you make this recipe? Let us know how it went! Tag @freshroastedcoffee on Instagram or Facebook to be featured!

Recipe adapted from The Rustic Foodie.


  • IB
    Ira Barnett

    Haven’t made this – yet. But, sounds good and, think I’d also fold in about a 1/2 cup of pecan pieces. Last, I’ve had great results using an instant read thermometer for 200 degree F reading with dessert breads. Any thoughts?? Thanks.

  • J

    The calories! I shudder to think! But sounds marvelous.

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