PIC: Espresso banana bread
Espresso banana bread
[b:15c442ddaf]Makes one 9x5 loaf[/b:15c442ddaf]
3 very ripe bananas, mashed well
1 large egg, at room temperature (the temp here is important because
a cold egg will congeal the oil/butter)
2 tablespoons sour cream, or creme fraiche, or Greek yogurt
2 ounces shot of espresso (or absurdly strong coffee)
1 teaspoon vanilla extract
1 teaspoon instant espresso granules
1/3 cup melted coconut oil (or melted, unsalted butter)
3/4 cups granulated sugar
1 1/2 cup all purpose flour (whole wheat pastry flour would also work
1 teaspoon baking soda
1 teaspoon Kosher salt
1. Heat your oven to 350F and grease a 9X5" loaf pan. In a
medium-large mixing bowl, stir the mashed bananas together with the
egg, sour cream, espresso, and vanilla extract, until everything is
well combined. Stir in the instant espresso granules ( you can omit
these if you want, but if you use only brewed espresso, the bread will
have a very subtle coffee flavor, adding instant espresso as well
pumps up the coffee flavor.
2. Next, stir in the melted oil/butter until it is completely
incorporated. Follow this by stirring in the sugar until everything is
3. In a small bowl, stir together the flour, baking soda, and salt.
Dump this mixture into the wet ingredients and stir just until there
are no dry streaks left. The batter will still be lumpy. Scrape the
batter into the prepared loaf pan and bake in the oven until a tester
inserted into the loaf comes out clean, about one hour.
4. Remove from the oven, allow to cool in the loaf pan for 10-15
minutes, then gently run a knife around the edge of the bread and turn
it out of the pan. Finish cooling the bread on a cooling rack. I think
the flavor of banana bread gets better if you let it sit for a while,
but who can help themselves from having at least one piece while it's
still warm, right? But, it'll be even better on day two! Accompanied
by espresso! Because espresso is good.
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