What makes this different from ordinary banana bread is the addition of instant espresso powder. The coffee does not overwhelm at all; it’s subtle bitterness, most elegantly, enhances the sweetness of the banana. The bread is best eaten the day after it is baked.
3 medium, very ripe bananas (1 1/3 cups)
2 tsp. vanilla extract
2/3 cup vegetable oil
3/4 cup caster sugar
1 cup plus 2 tbs. plain flour
1/2 tsp. baking soda
4 tsp. instant espresso powder
Heat the oven to 325°F and grease a standard loaf tin. Slip a baking sheet into the oven.
Mash the bananas with the vanilla and salt, then beat in the oil. Add the eggs, one at a time, followed by the sugar. Mix the flour with the baking soda and the espresso powder, then beat into the banana mixture.
Pour into the tin, put it into the oven on the baking sheet and bake for 50-60 minutes, or until the edges are slightly coming away and the bread has risen. A cake tester should come out clean. Leave to cool, then wrap is foil and wait for at least a half day before slicing it.