2-3tbs/30-40ml strong brewed coffee*at room temperature or cooler
Instructions
Preheat oven to 350Grease and flour a 9” x 5” loaf pan
Cream butter and sugars with an electric mixer until creamy.
Add eggs and bourbon and continue beating until fluffy.
Add banana and beat until combined.
Add baking powder, baking soda, salt, coffee grounds, and ½ of flour. Beat until just combined.
Mix in the yogurt until just combined, and then remaining flour until smooth
Fold in sliced banana. Scrape batter into prepared pan and sprinkle with 1 tbs brown sugar
Bake for 45-55 minutes until a skewer inserted comes out with a few crumbs. Allow to cool in pan for 20 minutes before removing and cooling to room temperature.
In a cup or bowl with a pouring spout, mix powdered sugar and just enough coffee to bring to a pourable consistency.
Slowly pour over cake lengthwise to coat the top.
Notes
*I recommend coffee made in a French press, cold or warm brewed. I like having just a few bits of grounds remaining.