Coffee Infused Banana Bread

Banana bread. So simple. So delicious. How could we possibly make this better than it already is? Add coffee of course!

Hanisha, our favourite guest recipe blogger, is back with her suggestions! We’ve tried her coffee infused banana bread here at Jones Brothers and we loved it! Try the recipe, you will never want to make simple banana bread again!

Cake recipes Coffee treats 12-01-2017

(about 6 serving)

170g softened butter
30g packed brown sugar
3 ripe bananas
2 eggs
1 teaspoon vanilla extract
310g flour
1 teaspoon baking soda
½ teaspoon salt
250g extra strong brewed coffee (we love making this recipe using our Italian Lover beans)
1 teaspoon cinnamon
60g chopped walnuts

Psss… Try our 100% Arabica, Rainforest Alliance certified dark and medium-dark roasted coffee beans for a great trial price: Italian Lover, The Big Shot and The Awakening in this 3 x 100g Trial Pack for only €9,95! Great coffees are just one click away. Free shipping (within The Netherlands).

How to make it:

Brew one cup of strong coffee and set it aside to cool to room temperature. We generally use a French press or a drip coffee machine when we make this recipe.
Preheat the oven to 180°C.
Cream together the softened butter and sugar in a bowl.
Mash the bananas until there are as little chunks as possible (This is the part I like best!)
Add the bananas, eggs and vanilla extract into the butter mixture and mix well.
In a separate bowl, mix together the flour, baking soda and salt.
Now for the part that really makes this recipe effective- alternately add the flour mix and the coffee to the banana mix. It sounds more complicated than it is. It’s simple, I promise! So, add half of the flour, and mix. Then, add half of the coffee and stir. Repeat the process with the second half.
Fold in the cinnamon and the walnuts.
Pour the batter into a greased bread tin and bake for 1 hour and 15 minutes. You will know that it’s done when the top is crusty, but the middle is nice and soft.

Tips: - Light brown sugar may be used instead of dark brown sugar. - Check on the bread at the 1 hour mark, as baking times may vary, and we don’t want to burn this delicious treat! - Test to see if the bread is done when a toothpick comes out clean. Another delicious recipe from Hanisha. It’s always a pleasure to host your sweet treats If you want to try some more of her lovely recipes, check the Bolo de Bolacha here!