Cold Brew Banana Bread

Cold Brew Banana Bread
20 minutes
60 minutes
Makes 8 to 10 servings

Key Ingredients

Cold Brew Pour & Enjoy
Medium Roast - Unsweetened Black Cold Brew Coffee
46 oz. Bottle


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/3 cup mascarpone cheese, divided
  • 1/4 cup + 1/2 teaspoon Chameleon Cold Brew Medium Roast, Black, divided
  • 2 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup mashed, very ripe bananas
  • 1/2 cup canola oil
  • 1 cup chopped dark chocolate
  • 2 tablespoons turbinado sugar
  • 2 tablespoons powdered sugar

Make It

Step 1

Preheat oven to 350° F.

Step 2

Grease a 9 x 5-inch loaf pan then line with parchment.

Step 3

Combine flour, baking soda and salt in a medium bowl. Set aside.

Step 4

Whisk 1/4 cup mascarpone with 1 tablespoon Chameleon Cold Brew Medium Roast, Black until smooth. Adding one ingredient at a time, whisk in remaining 3 tablespoons Chameleon Cold Brew Medium Roast, Black and then eggs, brown sugar, mashed bananas and oil until mixture is uniform. Fold in dry ingredients and chocolate until just combined.

Step 5

Scrape batter into prepared loaf pan. Smooth top then sprinkle with turbinado sugar.

Step 6

Bake in center of oven until a cake tester comes out clean, 1 hour to 1 hour 10 minutes.

Step 7

Transfer pan to a wire rack and let cool, 10 minutes. Remove bread from pan to cool completely, about 1 hour.

Step 8

Whisk remaining 2 tablespoons mascarpone with 1/2 teaspoon Chameleon Cold Brew Medium Roast, Black and powdered sugar in a small bowl until smooth. Spoon over cooled banana bread.
If at any point the banana bread is browning too quickly, cover loosely with foil and continue baking.

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