Sometimes flavour inspirations come in the most random, yet obvious, ways. Take this Banana Espresso loaf for example.
I’ve always enjoyed banana bread with a steaming hot mug of coffee, whether at home or at a coffee shop. A few months ago, while I was doing just this at a coffee shop, it struck me that coffee+banana would be a great combo in a cake. When I think of it, it’s pretty obvious given how often I’ve had to two together, but somehow hadn’t struck me till then as something I could combine in one cake. Both flavours complement each other really well and result in this complex, delicious cake!
The banana gives this lovely, mild sweetness to the cake and also helps to make it moist. The coffee balances out the sweetness to perfection and leaves you feeling warm inside. In a good way 😊 Add to that oil (no butter) and yoghurt and you have this delectable, intense, moist cake. Perfection 😍
The crust is nice and crunchy while the crumb is soft and dense. Bliss!
With each bite, you are taken back to that evening in a coffee shop. Share this with friends and it really does feel like you’re meeting friends for coffee and cake!
It’s amazing how food can bring together memories and people and make you feel like you’re reliving happy moments just with a plate of food!
Bake this loaf and enjoy the memories it brings back for you ❤️
Banana Espresso Loaf
Ingredients
2 cups (240g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup (90g) brown sugar
2 eggs
1.5 tsp vanilla extract
1/2 cup vegetable/canola oil
1/4 cup espresso – room temperature
3 ripe bananas – mashed
1/3 cup yoghurt
Directions
- Preheat the oven to 175C. Grease and line a 9 inch loaf pan
- Sift together the flour, salt, cinnamon, baking soda and baking powder
- In a mixing bowl, whisk the eggs and sugar for 2 mins till fluffy and light
- Add oil and vanilla extract and mix for 30-45s
- Whisk in the espresso till combined
- Add the mashed bananas and mix well
- Add the flour mixture and yoghurt alternately, starting and ending with flour. After each addition fold the batter and don’t over mix
- Transfer to the pan and bake at 175C for 55-60 mins. The cake is ready when a tester comes out clean
- Let the cake cool in the pan for 10 minutes. Take it out and cool to room temperature. Slice and serve!
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