BANANA AND COFFEE LOAF

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Banana bread is a traditional, go to recipe. This delicious take on the classic recipe is perfect for when you fancy something that tastes indulgent but is actually low in fat.

Coffee and banana are a perfect pairing. The bitterness of the coffee compliments the sweetness of the bananas, producing an irresistibly rich and aromatic flavour.

Containing 100% fresh ground coffee, Lyons Coffee Bags are a mess free way of adding delicious, fresh coffee to recipes.

Makes: 1 Large Loaf

Preparation Time: Approx 20 minutes

Cooking Time: 50 minutes

 What You’ll Need:

Ingredients for loaf

  • 2 Lyons Coffee Bags (No.3)
  • 175ml freshly boiled water
  • 100ml milk (or cold water for dairy-free)
  • 2 large ripe bananas
  • 1 egg
  • ½ tsp vanilla extract
  • 1 tbs oil
  • 150g self-raising flour
  • 150g wholemeal self-raising flour
  • 125g demerara sugar
  • pinch salt
  • 40g pecan nuts, chopped

Ingredients for coffee icing

  • 100g icing sugar, sifted
  • Excess coffee from loaf recipe
  • Dried banana chips for decoration

What To Do:

  • Pour 175ml of freshly boiled water into a measuring jug then add the coffee bags, stir and squeeze then leave to brew for four minutes
  • Preheat the oven to 160ºC fan/180ºC conventional/gas 4. Line a large loaf tin with non-stick baking parchment
  • Remove the coffee bags, squeezing out the last bit of coffee then pour out a couple of tablespoons into a small bowl and reserve for the icing, Measure the milk or cold water into the jug with the coffee
  • Peel and mash the bananas with a fork on a plate then transfer to a small bowl. Mix in the egg, vanilla and oil
  • Mix the flours with the sugar and salt in a large bowl then stir in the nuts, reserving a few chopped nuts for the top
  • Add the banana mix to the dry ingredients then pour in the coffee. Combine quickly without over-working. Tip into the tin and smooth the top then sprinkle over the rest of the nuts
  • Bake in the oven for 50 minutes. Check that the loaf is ready by inserting a wooden skewer into it – if it comes out clean, the loaf is ready. If not, leave to cook for another 5 minutes and check again. Cool in the tin
  • If decorating with icing, mix the icing sugar with the reserved coffee until the right consistency to spoon over the loaf. Drizzle on the coffee icing then decorate with banana chips.
  • Serve sliced with a little butter if desired (or nut butter for dairy-free)

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