Like most banana bread recipes, this one consumes three bananas. But truth be told, in our house there are always more than three overripe bananas. The first time I made this, I (smartly) thought I could squeeze another couple of bananas into the loaf by cutting them up, dusting them in flour (this stops fruit sinking to the bottom) and popping them into the finished batter.
The end result was a slightly squishy, but fairly attractive stained glass effect. It wasn’t too bad an idea, except that the bananas reacted to the bicarb and slowly changed into the spookiest blue-green colour. It was edible, but startling. Never doing that again.
Otherwise, the recipe was gold, producing a bouncy banana bread with a slightly dense texture. There’s nothing ground breaking about it, except for the addition of instant coffee. Much to the same effect as combining coffee and chocolate, coffee’s bitterness reins in the sweetness and I love its faint, earthy taste for breakfast.
I like to chuck in a few chocolate chips (as you can see above) (yay, chocolate for breakfast) but walnuts or macadamias would be pretty fab in it too.
The sugar can be increased to 150 grams if you have a sweet tooth. Tip: Measure out the bicarb soda accurately, or you’ll get green banana bread. Not cool.
3 medium. overripe bananas
1 tsp vanilla paste
pinch of salt
150 ml vegetable oil
125 gm caster sugar
3 tsp instant coffee powder
175 gm flour
1/2 tsp bicarbonate of soda
Preheat the oven to 170°C. Line your favourite loaf tin with baking paper.
Mash the bananas along with the vanilla paste and salt. Add the oil and whisk to combine (the mixture will emulsify and look a bit like mayonnaise).
Beat in the eggs, then the sugar and coffee.
Sift in the flour and bicarbonate of soda. Combine until the batter is smooth.
Pour the batter into the prepared tin and bake for 60 minutes (do check it at 50 minutes, it’s often done at this point). Leave to cool slightly before turning it out.
Slice into really thick slices and eat with a pat of butter.
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