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.
Although the frosting here is divine, for a less rich, but still wonderful cake, leave off the frosting and dust with powdered sugar.
For the frosting:
1/4 cup cold water
5 tbs. coconut butter (this is not the same as coconut oil)
1/4 cup dark brown sugar
1 1/2 tsp. instant espresso powder
1 1/2 tbs. unsweetened chocolate (minimum 70% cocoa solids), chopped
For the cake:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 1/2 tsp. instant espresso powder
3/4 cup unsweetened cocoa powder
1 1/2 cups dark brown sugar
1 1/2 cup hot water, from a recently boiled kettle
6 tbs. coconut oil
1 1/2 tsp. apple cider vinegar or white wine vinegar
Heat the oven to 350°F, then start with the frosting. Put all the frosting ingredients except the chopped chocolate in a heavy-based saucepan and bring to a boil. Once everything is dissolved, turn off the heat and add the chocolate. Swirl the pan to melt the chocolate, then whisk into a dark, glossy frosting. Set aside to cool.
Line the bottom of a 8″ springform pan with parchment paper. Put the flour, baking soda, espresso powder and cocoa in a bowl and fork to mix. Combine the sugar, hot water, coconut oil and vinegar and stir to melt. Add to the dry ingredients, then pour into the prepared pan. Bake for 35 minutes, or until a tester comes out clean apart from a few crumbs. Transfer to a wire rack and leave to cool in the pan.
Back to the frosting, give it a good stir to check the consistency. It should be runny enough to cover the cake but thick enough to stay mostly on the top. Unmold the cooled cake and place on a serving plate. Pour the frosting over the top. At this point you can decorate the cake with edible rose petals, chopped pistachios, etc.. Leave to stand for 30 minutes before slicing.
This lovely little cookies come together in a jot and are perfect with a cuppa.
1 2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
14 tbs. butter, softened
1/4 cup sugar
1/4 cup (packed) light brown sugar
2 tbs. instant espresso powder
generous 3/4 cup chopped walnuts
Heat the oven to 350°F and line 2 baking sheets with parchment paper.
Stir together the flour, baking powder and salt. Set aside.
In another bowl, cream together the butter and the sugars, then add the espresso powder and the eggs. Stir in the flour mixture just to incorporate, then stir in the walnuts.
Using a smallish ice cream scoop or two spoons, drops mounds of the batter onto the baking sheets. Bake for 12-14 minutes until golden and just set to the touch. Cool on wire racks then store in an airtight container.