Kahlua Banana Bread
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Kahlua Banana Bread – This moist, boozy banana bread recipe with Kahlua glaze dripping down each decadent slice is absolute Heaven!
Many of us have strong memories associated with a treasured banana bread recipe… Our grandmother’s kitchen. A favorite aunt. An annual neighborhood potluck from our childhood.
Banana bread transcends generations and cultural backgrounds, bringing people together like no other food.
Think I’ve gone too far?
Most American families claim to have a banana bread recipe passed down from a parent or grandparent. Even people that generally don’t cook or bake, make banana bread on occasion.
My Favorite Boozy Banana Bread
So if this is true, why share another banana bread recipe?
Well… because I just can’t help myself.
Banana bread has become such a part of our family cooking tradition, I’m always tinkering with ingredients and toppings to keep things fresh and new.
Today’s Kahlua Banana Bread is a play on my most traditional banana bread recipe with coconut. Yet I’ve removed the nuts, and bathed it in a luxurious Kahlua glaze.
Nothing could be more appealing than the perfectly boozy combination of coffee liqueur, bananas and coconut!
The BEST Bananas for Banana Bread
The secret to making great banana bread is to use bananas that are very very ripe.
The bananas on the bottom left are ripe. Yet the darker the bananas are, the sweeter and more tender the bread.
Here’s a Pro Tip if you can’t wait days for your bananas to turn dark brown: quick-ripen them by popping the bananas in a 350 degree F oven for 5-8 minutes. Look how dark they get, on the right.
Black mushy bananas = Awesome banana bread.
What Ingredients You Need to Make Kahlua Banana Bread
You’ll love how familiar this banana bread recipe is, with just a few extra ingredients added to really punch up the flavor.
Here’s what you need:
- Granulated sugar
- Unsalted butter – softened to room temperature
- Very ripe bananas
- Large eggs
- Baking soda
- Baking powder
- Shredded sweetened coconut
- Powdered sugar
- Kahlua coffee liquor
How to Make My Kahlua Banana Bread Recipe
This Kahlua Banana Bread recipe is nearly identical to your classic banana bread loaves. Except with this recipe, you get to pour luscious, creamy coffee liquor glaze over every mouthwatering slice!
Here’s how it’s done:
1. Preheat the oven to 350 degrees F and prepare a baking loaf pan with nonstick spray.
2. In the bowl of an electric mixer, place the granulated sugar and softened butter. Beat on high to cream the sugar and butter together, until nice and fluffy.
3. Use a spatula to scrape the sides of the bowl down. On medium speed, mix in the mushy bananas and eggs. Next, turn the mixer down to low and slowly add the flour, salt, baking soda and baking powder. Scrape the sides of the bowl again and use your spatula to mix in the shredded coconut.
4. Scoop the batter into the prepared loaf pan. Bake for 45-60 minutes, until golden and a wooden skewer comes out clean. Remove from the oven and allow the banana bread to cool in the pan for about 10 minutes. Then, flip out onto a cooling rack set over a sheet of wax paper.
5. While the banana bread is cooling, make the Kahlua glaze. In a small bowl whisk together the Kahlua coffee liquor and powdered sugar, until very smooth.
6. After the banana bread comes out of the loaf pans and is on the cooling rack, poke deep holes in the top with a wooden skewer.
Get the Complete Kahlua Banana Bread Recipe Below!
7. Finally, pour the Kahlua glaze over the top of the banana bread so it can seep down into the holes and over the sides. You can collect the drippings and glaze more than once for a super crusty glazed coating.
This glaze makes its way down to the center of the Kahlua Banana Bread, creating dark, boozy stripes in every slice.
Side Note: I always make a double batch of this sticky sweet bread, because one loaf is just not enough.
Kahlua Banana Bread freezes well, and makes fabulous gifts for any season! I suggest you wrap cooled loaves in plastic cling wrap first, and then in a layer of foil to keep good in the freezer for up to three months.
If your family doesn’t have a designated banana bread recipe, may I suggest trying Kahlua Banana Bread on for size?
This just may be your new family tradition!
Can this Banana Bread Be Made Without Alcohol?
Yes! Because the Kahlua is whisked with powdered sugar and poured directly onto the banana bread, the alcohol is not cooked off in this Kahlua banana bread recipe. Although there is not enough alcohol to make the bread intoxicating, those who wish to abstain from including alcoholic products in their baking can substitute with a non-alcoholic option by mixing 1/2 cup of water with 1/4 cup of instant coffee. Then whisk this mixture with the powdered sugar to create your glaze.
Can You Make Kahlua Banana Bread Gluten Free?
Absolutely! Simply swap out your favorite gluten free flour 1:1 for all-purpose flour.
There is a bit of controversy, however, over whether or not Kahlua can be consumed for those on a gluten free diet. If you have a significant sensitivity to gluten, you might want to try our non-alcoholic substitute mentioned above for the glaze.
Looking for More Decadent Baked Goods?
- Better than Cinnabon Cinnamon Rolls
- Kahlua Sour Cream Coffee Cake
- Easy Pumpkin Slab Pie
- Apple Cake with Salted Caramel Frosting
- Fresh Berry Focaccia Bread
- Hawaiian Luau Bread
- Mint Chocolate Chip Pound Cake
Kahlua Banana Bread Recipe
- Preheat the oven to 350 degrees F. Spray a standard 9X5 inch loaf pan with nonstick baking spray. Set aside.
- Place the granulated sugar and softened butter in the bowl of an electric mixer. Beat on high to cream, until the mixture is light and fluffy. Then scrape the bowl and mix in the bananas and eggs. With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Then scrape the bowl again and mix in the shredded coconut.
- Scoop the batter into the loaf pan. Bake for 45-60 minutes, until a wooden skewer inserted deep into the center comes out clean. Allow the banana bread loaf to cool in the pan for 10 minutes. Then flip it out onto a cooling rack set over a piece of wax paper.
- While the loaf is cooling in the pan, whisk the powdered sugar and Kahlua together until very smooth. Once you've flipped the loaf out of the pan, poke holes in the the top of the loaf with a wooden skewer to let the Kahlua glaze seep down inside. Then pour the glaze over the top of the loaf. You can use the wax paper to pour the drippings back over the loaf for an extra glaze coating, if you like. Allow the glaze to dry before cutting.
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