This recipe inspired by the most amazing coffee shop near my house that serves the most incredible toasted banana bread. It is equally inspired by one of my best friends with whom I like to eat said banana bread at said coffee shop 🙂
The wonderful thing about banana bread I think is that because it is called bread and is made into a loaf shape it is pretty much almost healthy. Made to be eaten at any time of day for breakfast, afternoon tea or desert it is truly the cake of all cakes. We can even get away with a lathering of butter or in this case a good spreading of coffee butter.
What makes this toasted version of the oh so popular bread cake so special is the slightly toasted crisp edges of each bite which has developed a hint of caramelised banana combined with the cake centre that has a moorish helping of coffee butter gradually melting into its centre. Trying to sound like the M&S lady on the adverts here….is it working?!
I cannot tell you how amazing this banana bread actually is, you’ll just have to try it for yourselves 🙂 You can always add the popular walnut to the recipe to give yet more texture and nuttiness but personally I think the toasted edges and melting butter have the perfect balance without needing anything else to get in the way. I think I’m going to go and make some more now, enjoy!
Makes 1 loaf
- 3 very ripe bananas
- 180g plain flour
- 2 tsp baking powder
- 150g light brown sugar
- 50g butter (melted)
- 2 eggs (at room temperature)
- 1/2 tsp cinnamon
- 1/2 tsp ginger
Coffee Butter Ingredients:
- 1/2 tsp instant coffee
- Warm water
- 40g softened butter
- 2 tbsp icing sugar
- Preheat the oven to 170 degrees C (150 fan). Grease and line a loaf tin.
- For the cake: Mash 2 bananas until they’re really smooth in a bowl. Mash the third banana roughly so it’s in nice little chunks and add to the smooth banana
- Sift the flour, baking powder and spices into a bowl. This helps get air into the mixture.
- Put the melted butter, sugar and eggs into a large mixing bowl and use an electric whisk to whisk the mixture until pale and you can start to see air bubbles forming.
- Fold in the banana mixture and the flour mixture.
- Spoon the mixture into the loaf tin, level off the top and pop into the oven for 50 minutes or until a skewer comes out clean.
- Leave the loaf to cool in the tin for 10 minutes then turn out onto a cooling rack to cool COMPLETELY. (Unless you don’t want to toast it in which case tuck in immediately ;))
- Whilst the cake is baking, make the coffee butter
- Cream the butter and icing sugar together until light and fluffy.
- Dissolve the coffee granules in just enough warm water for it to dissolve.
- Slowly add the coffee mixture to the butter and whip to combine. Place into a small container and put in the fridge to cool.
- To toast the banana bread slice up some nice big helpings of the loaf and place under a hot grill for 2 minutes or until you see the top start to turn brown and have slightly crispy edges
- Serve up with a good dollop of the coffee butter on each slice, give it a quick spread and it should melt in nicely