Published On: Fri, Nov 17th, 2017

Scrumptious Banana and Coffee Loaf

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

Ingredients:

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

Coffee icing: 

  • 100g icing sugar, sifted
  • Excess coffee from loaf recipe
  • Dried banana chips for decoration

Method:

  1. 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
  2. Preheat the oven to 160ºC fan/180ºC conventional/gas 4. Line a large loaf tin with non-stick baking parchment
  3. 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
  4. Peel and mash the bananas with a fork on a plate then transfer to a small bowl. Mix in the egg, vanilla and oil
  5. 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
  6. 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
  7. 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
  8. 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.
  9. Serve sliced with a little butter if desired (or nut butter for dairy-free)

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