Coffee and walnut banana bread
20 Nov 2021
by Dinna
Prep Time
10 minutes
Cook Time
60 minutes
Total Time
1 hour, 10 minutes
Background
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
- 2 ripe bananas, mashed
- 1/3 cup muscovado sugar
- 2 eggs, beaten
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup plant-based milk (hazelnut or almond)
- 2.5 cups flour (gluten-free, if needed)
- 2 tsp baking powder
- 1 tsp cinnamon powder (optional)
- ⅓ cup fresh espresso coffee
- ½ cup chopped walnuts
Instructions
- 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.
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Categories
- Meal Type: - Bake - Breakfast - Brunch - Budget - Cakes - Everyday
- Cuisines: - British
- Occasions: - Afternoon Tea - Christmas
- Ingredients: - Common Fruits - Nuts & Seeds
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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