Calling all coffee lovers, please brace yourselves for the best coffee and banana loaf you will ever taste (I know this is a bold statement, but I'm really impressed with myself for coming up with this one and I just know you'll love it)
Today's post is partnered with Cru Kafe, using their organic Honduran capsules to create this delicious coffee and banana loaf. Cru Kafe offer a huge range of coffee, from coffee capsules to grounded coffee, coffee beans and coffee bags! I am particularly loving their variety of coffee capsules and often find myself opting for their organic Columbian and organic Honduran pods as the flavours in each of them are so incredible. Their coffee is also fairtrade, sustainable and organic!
I noticed that adding Cru Kafe's organic Honduran coffee to a classic banana loaf made it 1000x better as it helps bring out so many flavours. Not only do you get delicious notes of caramel, stone fruits and roasted cashews from the coffee, but there is, of course, the sweetness of banana and creamy chocolate chips as well.
To make the loaf even better, I topped it with some vanilla buttercream with a hint of coffee, which is SO delicious, I'm sure you will love it!
This recipe is slightly less dense than a classic banana loaf and is more light and fluffy which I absolutely love.
- COFFEE & BANANA LOAF -
Prep Time: 15 mins Cook Time: 50 mins
You will need:
- 3 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 2 shots of Honduran espresso
- 1/3 cup caster sugar
- 1 tsp bicarbonate soda
- 1 tsp vanilla extract
- 1 1/4 cup self-raising flour
- 1/4 cup vegan chocolate chips
For the vanilla coffee buttercream:
- 1/4 cup vegan butter
- 1 cup icing sugar
- 1 shot Honduran espresso
Method -
1. Preheat the oven to 180C and line a loaf tin with parchment paper.
2. In a large mixing bowl/stand mixer, mash the bananas. Melt the coconut oil in a mug in the microwave for 35 seconds then add this to the bowl with the bananas.
3. In your coffee machine, brew 3 shots of Honduran espresso. I used 3 pods for this. Add 2 of the shots (the other shot will be used for the buttercream icing, but sit this aside and allow it to cool completely) to the banana mixture and stir until combined.
4. To the same bowl, add the vanilla extract, caster sugar and bicarbonate soda. Stir everything together until completely combined.
5. Gradually add the self-raising flour, mixing as you go. Mix until completely combined and the mixture is relatively smooth.
6. Fold in the vegan milk chocolate chips using a spatular/wooden spoon.
7. Pour the mixture out into the loaf tin and place in the oven for 50 minutes until the loaf is a deep golden brown. You can also use a skewer/toothpick and use this to poke through the middle of the loaf, if it comes out clean then the loaf is cooked.
8. Once the banana coffee loaf has been removed from the oven, allow it to cool on a cooling rack for at least 30 minutes before you start making the buttercream.
9. In a large mixing bowl/stand mixer, cream the vegan butter. Gradually add the icing sugar, mixing as you go and allowing the mixture to become light and fluffy. Add the vanilla extract. Slowly add the last espresso shot that you set aside earlier, keep mixing as you pour in the coffee. You may not need all of the coffee as it might make the buttercream too runny, but you can always add more icing sugar to thicken it up.
10. Once the buttercream has reached a light and fluffy texture, use a palette knife or something similar to smoothen out the icing on top of the banana coffee loaf.
You can find more of Cru Kafe's coffee pod flavours here.
What's your favourite type of coffee?
Love Always,
Shannon x
Shannon x
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