Banana bread is a traditional, go to recipe. This delicious take on the classic recipe is perfect for when you fancy something that tastes indulgent but is actually low in fat.
This Banana and Coffee Loaf is a grown up twist on a classic recipe, made with Lyons coffee bags!
Banana and Coffee Loaf
Coffee and banana are a perfect pairing. The bitterness of the coffee compliments the sweetness of the bananas, producing an irresistibly rich and aromatic flavour. Containing 100% fresh ground coffee, Lyons Coffee Bags are a mess free way of adding delicious, fresh coffee to recipes.
Preparation time: Approx 20 minutes Cooking time: 50 minutes Makes: 1 Large Loaf
- 2 Lyons Coffee Bags (No.3)
- 175ml freshly boiled water
- 100ml milk (or cold water for dairy-free)
- 2 large ripe bananas
- 1 egg
- ½ tsp vanilla extract
- 1 tbs oil
- 150g self-raising flour
- 150g wholemeal self-raising flour
- 125g demerara sugar
- pinch salt
- 40g pecan nuts, chopped
- 100g icing sugar, sifted
- Excess coffee from loaf recipe
- Dried banana chips for decoration
- Pour 175ml of freshly boiled water into a measuring jug then add the coffee bags, stir and squeeze then leave to brew for four minutes
- Preheat the oven to 160ºC fan/180ºC conventional/gas 4. Line a large loaf tin with non-stick baking parchment
- Remove the coffee bags, squeezing out the last bit of coffee then pour out a couple of tablespoons into a small bowl and reserve for the icing, Measure the milk or cold water into the jug with the coffee
- Peel and mash the bananas with a fork on a plate then transfer to a small bowl. Mix in the egg, vanilla and oil
- Mix the flours with the sugar and salt in a large bowl then stir in the nuts, reserving a few chopped nuts for the top
- Add the banana mix to the dry ingredients then pour in the coffee. Combine quickly without over-working. Tip into the tin and smooth the top then sprinkle over the rest of the nuts
- Bake in the oven for 50 minutes. Check that the loaf is ready by inserting a wooden skewer into it – if it comes out clean, the loaf is ready. If not, leave to cook for another 5 minutes and check again. Cool in the tin
- If decorating with icing, mix the icing sugar with the reserved coffee until the right consistency to spoon over the loaf. Drizzle on the coffee icing then decorate with banana chips.
- Serve sliced with a little butter if desired (or nut butter for dairy-free)