Happy Thursday y’all!
Now, I am sure that your mind is still reeling from the political debate last night. No? Yes? Maybe you don’t even know what I am talking about. Maybe you are like me, and instead of watching the presidential debate, opted for some much needed beauty sleep instead. Winning! Today I don’t have school which is amazing…just so happened that I finished my lab on Tuesday and didn’t have to attend today. So, 4 day weekend, here I come!

I don’t know if I’ve mentioned it, but I have always been completely head over heels, madly in love with…espresso. No joke. I’m not talking about that watered down crap from Starbooka’s. No, I’m talking about the real deal, made on a gas stove, in a silver kettle, knock you off your feet, espresso. The kind that is rich in color, aroma, and flavor and only needs a hint of sugar. Well, yesterday, I decided to put a bit of my instant espresso to good use. 

Espresso meets banana bread. 

So, essentially, this is like a “wake me up” banana bread.

The kind you would eat for breakfast after a night of partying when you know that you have work at 8 a.m. the next day.

This banana bread says “Look at me…I’m a winner.”

The espresso glaze is just an added caffeinated bonus!

This is breakfast bread at its best, with the use of oat flour, which makes the bread super ooey gooey (for lack of a better word), and practically melt in your mouth.

Ummmm…good morning!

For caffeine overload, eat this with a double shot of espresso.

coffee bean!

Espresso Banana Breakfast Bread with Espresso Glaze (GF):
For the bread:
3 very ripe bananas, mashed
1/3 c. extra-virgin olive oil
1 large egg
1 t. pure vanilla extract
1.5 c. oat flour (gluten-free) (pulse gluten-free oats in a food processor to make oat flour if you can’t find it at the store)
1 t. ground cinnamon
1/2 t. ground instant espresso powder
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
For the glaze:
1 t. ground instant espresso powder
1/2 c. powdered sugar
unsweetened, vanilla almond milk, as needed (about 3-4 tablespoons)
For the bread:
1. Preheat the oven to 350 degrees F. Grease a 9-in rectangular loaf pan with cooking spray. Set aside.
2. In a large mixing bowl, combine the mashed bananas, evoo, egg, and vanilla. Mix until evenly distributed. 
3. Add the oat flour, cinnamon, espresso powder, baking powder, baking soda, and salt. Mix until the batter is evenly distributed and smooth.
4. Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the middle of the bread comes out clean.
5. Allow the bread to cool completely before removing from the pan. 
For the glaze:
1. Place the espresso powder and powdered sugar in a small mixing bowl. 
2. Add the almond milk 1-2 tablespoons at a time, mixing well after each addition. You want a thick glaze, not a drippy mess.
3. When the bread is cool, drizzle the glaze across the bread and slice.
Make 1 9-in. banana bread (about 8-10 slices)

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