Banana Bread
Coffee banana bread
Chocolate and coffee gives this classic banana bread a caffeine shot twist. What a great way to use overripe bananas.
Ingredients:
- 3 very ripe bananas, peeled and roughly chopped
- 110g/3¾oz caster sugar (or soft light or dark brown sugar)
- 2 free-range eggs, beaten
- 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shot
- pinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger)
- pinch salt
- 85g/3oz unsalted butter, melted, plus extra for greasing
- 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)
- 100g/3½oz chocolate, broken into small pieces (optional)
Directions:
- Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin).
- Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using.
- Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter.
- Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices.