Edd Kimber's espresso and cocoa nib banana bread recipe
Enjoy this staple classic with a coffee kick courtesy of the Boy Who Bakes, Edd Kimber.
Tip: if you want the coffee flavour to really punch you in the face then I would suggest adding two tablespoons of hot water to the coffee and stirring together before adding to the wet ingredients; this way the flavour will soak into the bread a lot more.
Ingredients
- 225 g plain flour
- 2 tsp baking powder
- 0.5 tsp salt
- 3 tbsp ground coffee
- 25 g cocoa nibs
- 250 g ripe bananas (weighed without skins)
- 100 ml sour cream
- 185 g light brown muscavado sugar
- 2 large eggs
- 1 tsp vanilla bean paste
- 150 g unsalted butter, melted
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 70 mins
- Serves: 10
Step-by-step
- To make the banana bread, grease a loaf tin with a little butter and line with a strip of parchment paper, so that the ends hang over the long sides of the pan (this makes removal of the cake a lot easier) and preheat the oven to 180°C (160°C fan)/350°F.
- Place the flour, baking powder, salt, coffee and about 2/3 of the cocoa nibs into a bowl and whisk together to combine. (see tips for adjusting strength of the coffee in the cake).
- 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.
- 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.
- 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.
- Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely. Kept wrapped in clingfilm in a sealed container this cake will keep for up to three days but can also be frozen for up to a month (I like to freeze it in individual slices and then I can have a piece whenever I fancy).
Some more recipes you might like:
Dark chocolate and espresso mousse cake
Bill Granger's banana maple upside-down cake