Coffee adds a delicious new variation to your regular banana bread recipe - an easy, one-bowl recipe that has a moist crumb, toasts well and can be baked and frozen for easy weekday breakfasts.
1 ½cups(250g)overripe bananamashed with a fork (note 1)
1cup(270g)Greek yoghurt(note 5)
1cup(160g)spelt flour
1cup(150g)plain floursifted
1teaspoonbaking powder
1teaspoonbicarbonate of soda
2tablespoonsinstant coffee(note 6)
Instructions
Preheat oven to 190°C (170°C fan-forced). Grease and line a large loaf tin with baking paper.
Beat sugar, oil, eggs and vanilla extract with an electric beater until pale and creamy.
Add mashed banana and yoghurt. Beat for a couple of minutes until thoroughly combined.
Sift spelt flour, sifted plain flour, baking powder and bicarbonate of soda over the wet mixture.
Using a silicone/wooden spoon mix the dry ingredients into the wet ingredients until just combined. Add the coffee and mix gently until evenly distributed.
Pour banana bread batter into the prepared tin.
Bake in the pre-heated oven for approximately 45-50 minutes until well risen, browned on top and cooked through the middle when tested with a wooden skewer.
Remove from the oven. Cool completely in the tin. Slice and serve.
Notes
Mashing Banana - Make sure you mash the banana really well, ensuring all lumps are mashed and the mixture is smooth. This gives the bread a really lovely texture.
Storage - Loaf will keep fresh in a cool corner of your kitchen for up to 2 days, in the fridge for up to 5 days. Slices can also be individually wrapped in baking paper and frozen in ziplock bags in the freezer. They keep in the freezer for up to a month and can be popped in the toaster to be reheated.
Sugar - Rapadura sugar (unrefined sugar) can be substituted with coconut sugar or brown sugar. Brown sugar is slightly sweeter than rapadura/coconut sugar so your resulting loaf will be a touch sweeter.
Flour - Spelt flour can be replaced with wholemeal flour in the same quantity.
Yoghurt - Yoghurt adds acidity to the batter which activates the baking soda making the bread light and airy. When substituting yoghurt, make sure you are using an appropriate acidity source like coconut/plant yoghurt or sour cream. Both of these substitutions must be in the same quantities as the yoghurt in the recipe.
Coffee - Instant coffee granules don't blend in the batter and keep their shape, thereby resulting in a crumb with flecks of delicious bitter coffee. If you want to use extracted coffee instead, add 25ml of strong espresso (brewed/extracted) along with a tablespoon of plain flour to the batter.
Make It Dairy Free - Replace Greek yoghurt with coconut or plant-based yoghurt.
Make It Eggless - Replace one regular egg with one flax egg. You will need 2 flax eggs for this recipe. To make one flax egg, mix 1 tablespoon flax meal with 3 tablespoons water, mix well and set aside for 10 minutes.