Because… coffee 🙂 This recipe calls for more coffee than in traditional recipes to ensure the flavour isn’t outshone by the bananas. The acidity of the coffee works so beautifully with the sweetness of the bananas. The sweet peanut butter frosting is quite literally the icing on the cake 🙂
Coffee, banana & walnut loaf
- 200g ground almonds (2 cups)
- 150g ripe bananas, unpeeled (approx. 2 small bananas)
- 1 egg + 1 egg white
- 90g golden caster sugar (1/3 cup)
- 60ml rapeseed/sunflower oil (1/4 cup)
- 2 tablespoons coffee granules
- 60 ml almond/soya milk (1/4 cup)
- 1 tablespoons apple cider vinegar
- 60g chopped walnuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract/essence
- Pinch of sea salt
Peanut butter frosting
- 110g icing sugar, sieved
- 3 rounded tablespoons smooth peanut butter
- 6-7 tablespoons warm water
- Preheat oven to 180 degrees celsius (170 degrees if using a fan-oven). Grease your loaf tin and set aside.
- Place the ground almonds in a bowl and add in the coffee, baking powder, baking soda, cinnamon and salt. Mix until evenly distributed.
- In a large bowl, mash the bananas with a fork until only small pieces remain. Add in the egg, sugar, oil, milk and vanilla and mix until the sugar is dissolved.
- In three parts, add in the flour mixture to the wet mixture, folding gently after each time. Pour in the apple cider vinegar when adding your last third of flour. Finally, fold in the walnuts, keeping back a few for the topping.
- Pour into the prepared tin and bake in the centre of the oven for 50-55 minutes or until a skewer inserted into the centre comes out clean. Allow to cool.
- To make the icing, sieve the icing sugar into a bowl and add in the peanut butter. Gradually mix in the water until you reach a smooth paste.
- Once completely cool, turn out the loaf and lather the frosting on. Top with the remaining walnuts.