chocolate chunk espresso banana bread
This chocolate chunk espresso banana bread combines the rich flavors of chocolate and coffee with banana for a delightful treat.
Equipment
- loaf tin
- mixing bowls
- whisk
- spatula
- oven
Ingredients
Espresso Mixture
- 4 teaspoons instant espresso powder or coffee
- 2 tablespoons boiling water
Dry Ingredients
- 200 g plain flour or all purpose
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine salt
Wet Ingredients
- 100 ml vegetable oil or sunflower oil
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 150 g soft light brown sugar
- 350 g very ripe bananas peeled and mashed
- 150 g dark or milk chocolate chunks or chips
Instructions
Preparation
- Preheat the oven to 180C/160Fan/350F/Gas Mark 4. Grease and line a 900g loaf tin or use a loaf tin liner.
- Mix the coffee with the boiling water until smooth. Set aside to cool down.
- Place the flour, ground cinnamon, baking powder, bicarbonate of soda and salt in a large mixing bowl. Stir well to combine.
- 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.
- 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.
- 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.
Nutrition
Serving: 1sliceCalories: 176kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 51mgSodium: 310mgFiber: 2gSugar: 12g
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