Coffee and walnut banana bread
This coffee and walnut banana bread is dairy-free and if you used gluten-free flour it could be served to those with gluten sensitivities too!. It’s moist, yummy and very easy to make – perfect with your morning coffee!
Ingredients
Method
- Preheat the oven to 160°C. Line a medium loaf tin with parchment paper or basket.
- Beat the oil and sugar together until well combined. Add the eggs and vanilla, then the mashed bananas and mix until smooth.
- Sift the flour, cinnamon and baking powder in a mixing bowl and combine.
- Add the flour mixture to the egg mixture, then pour in the freshly made coffee. Combine gently, then fold in the chopped walnuts.
- Transfer the batter into the prepared loaf tin and bake in the middle of the oven for about an hour or until a toothpick inserted into the centre comes out clean. You might have to cover the tin with foil, if the top of the loaf gets brown too soon.
- Cool the banana bread for 10 minutes in the pan, then transfer it to a cooling rack.
- When cooled, you can spread buttercream, cream cheese frosting on top or drizzle some icing over it, if preferred.