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Whole coffee beans, sustainably sourced, 100% Arabica.
Home compostable Nespresso® compatible coffee capsules.
Plant-based milk alternatives to compliment your coffee.
Great accessories to improve your coffee experience.
Expert coffee machines for your home.
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!
Psss… Try our 100% Arabica, UTZ certified dark roasted and medium-dark roasted coffee beans for a great trial price: Italian Lover, The Big Shot and The Awakening in this Discovery Pack for only €16,99! Great coffees are just one click away. Free shipping if it is your first order with us.
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.
Prepare an espresso shot using one capsule. Set aside and remove the contents of the capsule (coffee powder).
In a large bowl, mix the flour with the cocoa powder, baking soda, baking powder and salt with hand whisk. Set aside.
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.
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.
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.
The Bean Team & Le Pétrin