Don’t get me wrong—I love creating cocktails. But sometimes I like to play with liquor outside of the high ball. Enter: this spongy, non-too-dense, delicious banana bread topped with a sweet coffee liqueur glaze. YUM.
The bread can be thrown together in minutes, and the glaze is even simpler. Highly recommend working it into your weekend morning rotation. And while you’ve got the coffee liqueur out, don’t be afraid to throw a splash (glug?) of it in your latte. It’s the right thing to do.
Find the full recipe over on How Sweet It Is!
Pro tip: Do NOT skip the turbinado sugar on the top of the bread—it. is. perfection.
Coffee Liqueur Glaze
- 2 cups powdered sugar
- 2 tbsp whole milk
- 3 tbsp coffee liqueur – I used St. George NOLA Coffee Liqueur
- 1/2 tsp vanilla extract
Whisk all ingredients together until smooth. Pour over cooled banana bread. Allow to set 20 minutes before slicing. Enjoy!