Ah, banana bread...one of the best accompaniments to an afternoon coffee, and everyone’s new favourite lockdown pastime.
Vegan blogger Shannon Michelle worked with us to create this chocolate chip coffee banana bread recipe, using our new Organic Single Origin Honduran blend. The notes of caramel, stone fruits, and roasted cashews in the coffee, coupled with the sweetness of ripe banana and chocolate chips, meld together in perfect harmony for the perfect sweet vegan treat.
Topped with a coffee infused vanilla buttercream icing, and slightly less dense than a classic banana loaf (but more light and fluffy!) - what’s not to love about this one?
Prep Time: 15 mins
Cook Time: 50 mins
You will need:
- 3 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 2 shots of Honduran espresso
- 1/3 cup caster sugar
- 1 tsp bicarbonate soda
- 1 tsp vanilla extract
- 1 1/4 cup self-raising flour
- 1/4 cup vegan chocolate chips
For the vanilla coffee buttercream:
- 1/4 cup vegan butter
- 1 cup icing sugar
- 1 shot Honduran espresso
Not vegan? Not to worry - this recipe works just as well with regular dairy butter & chocolate chips!
- Preheat the oven to 180C and line a loaf tin with parchment paper.
- In a large mixing bowl/stand mixer, mash the bananas. Melt the coconut oil in a mug in the microwave for 35 seconds then add this to the bowl with the bananas.
- In your coffee machine, brew 3 shots of Honduran espresso. I used 3 pods for this. Add 2 of the shots (the other shot will be used for the buttercream icing, but sit this aside and allow it to cool completely) to the banana mixture and stir until combined.
- To the same bowl, add the vanilla extract, caster sugar and bicarbonate soda. Stir everything together until completely combined.
- Gradually add the self-raising flour, mixing as you go. Mix until completely combined and the mixture is relatively smooth.
- Fold in the vegan milk chocolate chips using a spatula/wooden spoon.
- Pour the mixture out into the loaf tin and place in the oven for 50 minutes until the loaf is a deep golden brown. You can also use a skewer/toothpick and use this to poke through the middle of the loaf, if it comes out clean then the loaf is cooked.
- Once the banana coffee loaf has been removed from the oven, allow it to cool on a cooling rack for at least 30 minutes before you start making the buttercream.
- In a large mixing bowl/stand mixer, cream the vegan butter. Gradually add the icing sugar, mixing as you go and allowing the mixture to become light and fluffy. Add the vanilla extract. Slowly add the last espresso shot that you set aside earlier, keep mixing as you pour in the coffee. You may not need all of the coffee as it might make the buttercream too runny, but you can always add more icing sugar to thicken it up.
- Once the buttercream has reached a light and fluffy texture, use a palette knife or something similar to smoothen out the icing on top of the banana coffee loaf.
- Sit down with a hot cup of CRU and a slice of this decadent dessert - and be sure to save some to share with a loved one!
Giving this recipe a try & sharing on social? Make sure to tag us @CRUKafe and use the hashtag #CRUMoments