Banana, coffee & chocolate bread

I’m not sure if you can say I’ve jumped on the banana bread making bandwagon that’s come about during lockdown because well, I always bake it! I will only eat bananas if they are green to yellow – anything over that, then they are straight into a smoothie or baked into a banana bread. Actually, most Sundays we use our black bananas as a base for pancakes. Get the recipe for the pancakes here.

Not your usual banana bread recipe!

A lovely friend sent this recipe to me, however I have adapted it slightly because I did not have all the ingredients to hand. Plus it is so simple to make, you just add all the dry ingredients to the wet ingredients – no creaming or whisking involved!

Read below for my banana, coffee and chocolate bread recipe…

Ingredients

• 3 ripe mashed bananas
• 100g soft brown sugar [you can use caster sugar]
• 2 eggs
• 1 shot of espresso, cooled
• Pinch of nutmeg
• 85g melted butter
• 225g self raising flour
• 100g dark chocolate

Method

• Preheat oven to 170C
• Grease a bundt tin [or loaf tin] with butter and cocoa
• Mix together the bananas, sugar, coffee, nutmeg, eggs and butter in a bowl
• Add the flour and the chopped chocolate to the wet mix
• Pour the mixture into the greased tin
• Bake for 40 minutes if using the bundt tin – it may need longer in a loaf tin – check by inserting a skewer into the cake. If it comes out clean then it’s cooked!

Enjoy with a cuppa!

Let me know if you try this recipe out…tag me on Instagram so I can see and share!

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