Ingredients
3 ripe bananas
2 tablespoons of coffee powder
50g ground almonds
200g plain flour
200g coconut sugar
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
70ml oat milk
3 tablespoons of melted coconut oil
1 teaspoon of sea salt flakes
100g dark chocolate (optional)
large handful of coconut chips (optional)
method
Preheat the oven to 180C (350F), fan setting. Line a loaf tin with baking parchment.
Place the oat milk in a small pan over a medium heat and add the coffee powder. Heat until the coffee powder has dissolved, giving it a little mix to help. Once cooked, remove from the heat.
In a large bowl, mix together the flour, ground almonds, coconut sugar, bicarb, baking powder and sea salt until there are no lumps. In a separate bowl, peel and mash the bananas until creamy, then add the warm coffee mixture and coconut oil, mix together.
Spoon the banana mixture into the flour mixture and mix really well until a smooth batter forms. Once smooth, pour the mixture into the lined loaf tin.
Put the loaf tin into the oven and bake for 45 minutes, until golden and a knife inserted in the centre comes out clean. Once cooked, leave to cool for at least 10 minutes to firm up.
If using chocolate, place the dark chocolate into a small pan over a low heat and stir until melted. Once melted, remove from the heat and pour over the banana loaf. Sprinkle over coconut chips and leave to set before serving.
This coffee banana bread is the perfect early morning breakfast. the rich coffee flavour tastes delicious, while the creamy banana creates the perfect soft loaf. we love to top this with melted dark chocolate, but you can also leave it plain.
