Espresso banana bread
Espresso banana bread combines the sweetness of ripe bananas with the strong flavor of coffee and chocolate chips. Thanks to its soft dough, it stays soft for a long time and is a great choice for breakfast, a snack, or afternoon coffee.
Ingredients · Servings 1 where
- Dough:
- 30-60 ml espresso (or 1-2 tablespoons instant coffee dissolved in 30-60 ml hot water)
- 180 g plain flour
- 80 g caster sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 ripe bananas
- 80 ml oil or melted butter
- 50 g chocolate (or chocolate chips)
- vanilla flavoring (or ground cinnamon to taste)
- a pinch of salt
Method · 1 h 20 min
- Prepare espresso or instant coffee according to the instructions and let it cool briefly. Peel the bananas and mash them with a fork. Chop the chocolate into smaller pieces, if you are not using chocolate chips.
- In a bowl, beat the eggs with the caster sugar. Add the oil or melted butter, mashed bananas, vanilla flavouring or ground cinnamon and mix. Finally, mix in the plain flour mixed with baking powder, baking soda and salt. Divide the resulting dough into two equal parts.
- Preheat the oven to 180 °C. Grease the bread pan.
- Mix the prepared coffee into one half of the dough.
- In the prepared mold, alternately layer the light and coffee dough by spoonfuls. Add chocolate pieces or chocolate chips between each layer. You can decorate the surface with banana slices or chocolate pieces.
- Bake at 180°C for approximately 1 hour. Check the doneness with a skewer – it should come out dry when inserted into the centre of the bread. Let the finished bread cool in the tin for a few minutes and then transfer it to a wire rack.
