To continue the coffee theme I have another coffee recipe for you, Coffee & Banana Bread. I don’t know what possessed me to add coffee to my banana bread, but I’m glad I did. Banana Bread is a recipe that I get asked about probably the most. There actually is an old Banana and Carob Bread on the blog from a long time ago but I don’t like to refer people to it because to say I am unhappy with the recipe and the photos for this one would be an understatement.
So now it’s finally time for a do-over. I replaced the carob with some delicious high-quality coffee and tweaked and refined the whole recipe. It’s simple but delicious just like a banana bread recipe should be.
Banana & Coffee Bread
- 330g or 3 cups all-purpose flour
- 55g or 1/4 cup of raw cane sugar
- a pinch of salt
- a pinch of vanilla
- 2 tsp baking soda
- 4 very ripe bananas
- 90 ml or 1/4 cup + 2 tbsp sunflower oil
- 120ml or 3/4 cup of soy milk
- 1 tsp of apple cider vinegar
- 3 tbsp of cocoa powder
- 90ml or 1/4 cup +2 tbsp freshly brewed espresso
- Preheat the oven to 170°C
- Whisk the apple cider vinegar and the soy milk together in a bowl, set aside.
- Combine all the dry ingredients in a large bowl, stir well.
- Next, mash the bananas in a small bowl using a fork then add the sunflower oil and soy milk. Whisk to combine well.
- Now add the wet to the large bowl with the dry ingredients and fold until everything is well combined and forms a runny batter.
- Grease a baking tin with some oil and add half of the batter.
- Mix the cocoa powder and espresso in with the other half of the batter.
- Add to the baking tin and using a fork swirl around a few times to get that marblelike look on the inside.
- Smooth out the top and slice the top of the batter with a knife lengthwise.
- Place in the oven for about 70 mins. Ideally, sever when still warm.