Coffee-infused chocolate banana loaf (Print Version)
# Ingredients:
01 -
4 teaspoons instant espresso powder or coffee
02 -
2 tablespoons boiling water
03 -
200g (1 1/4 cups) plain (all purpose) flour
04 -
1 teaspoon ground cinnamon
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon bicarbonate of soda
07 -
1/2 teaspoon fine salt
08 -
100ml vegetable or sunflower oil
09 -
1 teaspoon vanilla extract
10 -
2 large eggs, at room temperature
11 -
150g (3/4 cup) soft light brown sugar
12 -
350g (about three or four) very ripe bananas, peeled and mashed
13 -
150g dark or milk chocolate chunks or chips
# Instructions:
01 -
Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Grease and line a 900g loaf tin or use a loaf tin liner.
02 -
Mix the coffee with the boiling water until smooth. Set aside to cool down.
03 -
Place the flour, ground cinnamon, baking powder, bicarbonate of soda and salt in a large mixing bowl. Stir well to combine.
04 -
Place the oil, vanilla extract, eggs and brown sugar in a medium mixing bowl and using a whisk or wooden spoon, stir well to combine, making sure to break up any large lumps of sugar. Stir in the coffee and mashed bananas.
05 -
Stir the wet ingredients into the flour mixture, mixing lightly until well combined and no flour streaks are visible. Take care not to overmix the batter. Fold in most the chocolate chunks (keep a few pieces for the top). Using a plastic scraper, scrape down the sides of the bowl to ensure all of the batter is evenly mixed together.
06 -
Pour the batter into the tin and place the reserved chocolate chunks on top. Bake for 55-60 minutes or until well risen and a skewer inserted in the middle of the cake emerges clean.
# Notes:
01 -
Use very ripe bananas for the best flavor - they should have plenty of brown spots on the skin.
02 -
You can use either dark or milk chocolate chunks depending on your preference.
03 -
Be careful not to overmix the batter as this can make the bread tough.