Go Back

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!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 160°C. Line a medium loaf tin with parchment paper or basket.
  2. Beat the oil and sugar together until well combined. Add the eggs and vanilla, then the mashed bananas and mix until smooth.
  3. Sift the flour, cinnamon and baking powder in a mixing bowl and combine.
  4. Add the flour mixture to the egg mixture, then pour in the freshly made coffee. Combine gently, then fold in the chopped walnuts.
  5. 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.
  6. Cool the banana bread for 10 minutes in the pan, then transfer it to a cooling rack.
  7. When cooled, you can spread buttercream, cream cheese frosting on top or drizzle some icing over it, if preferred.