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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 large egg and/or 1 Tbsp flaxseed
  • 1 cup rolled oats
  • ¾ cup espresso
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • ½ cup chopped dates
  • ½ cup chopped chestnuts
  • ½ cup chopped walnuts
  • Plant-based milk if needed

Method
 

  1. Mash the bananas, then add the cinnamon, vanilla and egg.
  2. Combine, then mix in the oats. Rest while the espresso is cooling.
  3. When the coffee is lukewarm, add it to the mixture, then fold in the flour and baking powder.
  4. Mix well, then add the chopped nuts and dates. Combine gently. Add some plant-based milk, if the batter is too dense.
  5. 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.
  6. 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.
  7. Let the cake(s) cool in the tin for 5 minutes, then transfer it/them to a wire rack to cool completely..