Blackout Banana Bread

Cake recipes 09-01-2019

Thank you very much to the culinary blog “Le Pétrin” for this really creative recipe! Sandra created a ‘ Blackout Banana Bread ‘with coffee two ways, and 3 kinds of chocolate! To us, nothing is more magical than that. 😉 Read her original recipe here!


  • 30g espresso coffee (1 capsule Jones Brothers Coffee ‘Revive ‘)
  • 200g of flour
  • 20g of unsweetened cocoa powder
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of fine salt
  • 10g of the coffee powder from the used capsule
  • 150g ripe banana (1 large banana)
  • 150g of brown sugar
  • 2 eggs
  • 70g vegetable oil
  • 100g of culinary soya cream or Greek yogurt
  • Vanilla powder as needed
  • 100g dark chocolate, 60-70% cut into chunks
  • A handful of chocolate chips


  1. Preheat the oven to 200°C. Lightly oil a cake pan and then line with parchment paper, allowing the edges to stick out. This makes it easier to take teh banana bread out later on.

  2. Prepare an espresso shot using one capsule. Set aside and remove the contents of the capsule (coffee powder).

  3. In a large bowl, mix the flour with the cocoa powder, baking soda, baking powder and salt with hand whisk. Set aside.

  4. Crush the banana with a fork to make a smooth mash. In a medium bowl, whisk the brown sugar with the eggs just until it froths a little. Add the oil, cream, coffees (powder and liquid) and vanilla. Incorporate the banana purée.

  5. Pour the liquid mix into the bowl containing the flour mixture. Fold together without working the dough, just enough to incorporate the dry ingredients. Add the chunks of dark chocolate and mix quickly to get a homogeneous dough.

  6. Transfer the dough into the mould and spread the cocoa nibs (optional) on the surface. Bake for 5 min at 200°c and then lower the temperature to 180 °c. Continue cooking for approx. 40 min (a toothpick inserted in the middle of the bread should come out clean). Leave to cool on a rack.

Happy Eating!

The Bean Team & Le Pétrin

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