A banana bread with the taste of espresso.
3 ripe bananas, mashed well
1 large egg, at room temperature
2 tbsp plain yoghurt
2 full shots of espresso
1 tsp vanilla extract
1 tsp instant espresso granules
1/3 cup coconut oil, melted or ( unsalted butter , melted)
3/4 cup white sugar
1/ 1/2 cups plain flour
1 tsp baking soda
1 tsp salt
- Pre-heat oven to 180 C or 350 F and grease and line a 9×5 inch loaf pan with baking paper.
- In a medium -large mixing bowl, stir the mashed bananas together with the egg, yoghurt, espresso, and vanilla extract, until everything is well combined. Stir in the instant coffee granules.
- Next stir in the melted oil/ or butter until it is completely incorporated. Follow this by adding the sugar and stirring until everything is well mixed.
- IN a small bowl , stir together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until all is mixed. The batter may still look lumpy. Scrape the batter into the prepared loaf pan and bake in the oven for about 50 minutes or until a skewer inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes and then remove from the pan and allow to finish cooling on a cake rack.