Coffee Banana Bread – Cook Republic

I know what you are thinking! Another banana bread recipe? As if we need one more, right? I believe you only need one good banana bread recipe that you can scale up and down, add things, substitute ingredients and mix it up for easy variety every week. And for that purpose, I follow this tried and tested recipe banana bread recipe all the time.

But I want you to add one more banana bread to your baking repertoire. This Coffee Banana Bread recipe is just divine and utterly wholesome and light. It is baked with a bit of olive oil and a mix of whole and white flour. It has unrefined sugar. Greek yoghurt adds a lovely tang and you can easily make this dairy-free by subbing with plant-based/coconut yoghurt. And finally, stirring in tablespoons full of instant coffee granules to the batter makes this bread extra special. The coffee granules dot the gorgeous crumb as tiny pockets of delicious bitterness that offset the sweetness of the bananas perfectly.

STEP BY STEP

Step 1 – Add sugar, eggs, vanilla and olive oil to a bowl. Beat using an electric mixer for approximately 2 minutes until light and foamy.

Step 2 – Place banana pieces in a bowl. Using a fork, mash them really well until smooth. Add the mashed banana to the egg-sugar mixture and beat for 30 seconds until smooth.

Step 3 – Add yoghurt to the wet mixture and beat with an electric beater for a few seconds until the yoghurt is incorporated and the batter is smooth.

Step 4 – Add spelt flour, sifted plain flour, baking powder and bicarbonate of soda to the bowl. Using a silicone/wooden spoon, incorporate the dry ingredients into the wet ingredients until just combined.

Step 5 – Add coffee to the batter. Mix gently with a wooden spoon until coffee is evenly distributed in the batter. Pour batter into a lined loaf tin and bake as per the recipe.

The Coffee Banana Bread can be sliced when cool and stored in an air-tight box in a cool corner of your kitchen for a day. It is better to store it in the fridge, where it will stay fresh for up to 4 days. Slices can be wrapped in baking paper and stored in individual ziplock bags or freezer-safe container in the fridge for up to 2 weeks.