We have the perfect solution for a cold, frosty day’s pick-me-up, something to nibble on with a cup of hot coffee or just a good excuse to use up old bananas!
Edd Kimber is a baker, food writer and stylist with a love for travelling. As well as writing 3 cookbooks and his own radio show, he writes for his mouth-watering blog ‘The Boy Who Bakes’ and boy he can bake!
Espresso, Cocoa Nib And Banana Bread
WHAT YOU NEED:
225g plain flour
2 tsp baking powder
1/2 tsp salt
3 tbsp ground coffee
25g cocoa nibs
250g ripe bananas (weighed without skins)
100ml sour cream
185g light brown muscavado sugar
2 large eggs
1 tsp vanilla bean paste
150g unsalted butter, melted
WHAT TO DO:
1. To make the banana bread, grease a loaf tin with a little butter and line with a strip of parchment paper and preheat the oven to 180C (160C fan) 350F.
2. Place the flour, baking powder, salt, coffee and about 2/3 of the cocoa nibs into a bowl and whisk together to combine.
3. Place the banana into a large bowl and use a fork to mash, until just a few small lumps remain. Add the remaining ingredients and mix together until smooth and uniformly combined.
4. Pour the flour mixture over the banana mixture and gently fold together, mixing until the flour is just combined, but being very careful not to over mix, as this will make the bread chewy and tough. Scrape the batter into the prepared pan and top with the remaining banana, simply sliced through the middle and placed on top, cut side showing. Sprinkle the remaining cocoa nibs on top of the cake, avoiding the banana.
5. Bake in the preheated oven for about 50-55 minutes or until a skewer inserted into the middle of the cake comes out just about clean.
6. Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
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Inspiration/Image Credits: The Boy Who Bakes