Chestnut and coffee banana bread
This chestnut and coffee banana bread is perfect for breakfast. It’s healthy too, as it’s dairy free and has no added sugar or oil. For a vegan version use one portion of flax-egg. You can use the oven or an air fryer to bake this cake.
Ingredients
Method
- Mash the bananas, then add the cinnamon, vanilla and egg.
- Combine, then mix in the oats. Rest while the espresso is cooling.
- When the coffee is lukewarm, add it to the mixture, then fold in the flour and baking powder.
- Mix well, then add the chopped nuts and dates. Combine gently. Add some plant-based milk, if the batter is too dense.
- If you want to bake it in an air fryer, transfer the mixture into two small silicon tins that can fit in your machine. Bake for 25-30 minutes at 190°C.
- If you’re using the oven, transfer the mixture into a lined, medium loaf tin and bake in a preheated oven for 45-50 minutes, at 190C/375F until golden.
- Let the cake(s) cool in the tin for 5 minutes, then transfer it/them to a wire rack to cool completely..