Recipe: Banana Espresso Cake
18th May 2013 by
Every week, without fail I buy bananas with the good intention of eating them everyday for breakfast, but that doesn’t always materialise, so I always end up with a couple leftover, going soft in the fruit bowl. Instead of letting them go to waste, I make banana cake!
This particular banana cake is more fancy than I usually make, with the addition of chocolate chips and a big ‘ol shot of espresso. There are loads of other flavours that go really well together with coffee, you can read more about it’s other flavour companions here!
Lets get cooking!
Cast of characters
3 ripe bananas, mashed
50g Caster Sugar
50g Brown Sugar
110g Butter, melted
60ml milk
1 egg
180g Plain Flour
2 shots of espresso
1.5 tsp Baking Powder
1/2 tsp salt
large handful chocolate chips
Preheat your oven to 180 degrees and grease and line a baking tin. I used a 9″ brownie tin, but a loaf tin would probably be better!
In one bowl add your flour, baking powder and salt and use a whisk to mix it all up. This is my lazy woman’s sieving cheat – saves on the washing up!
In another bowl add your mashed up bananas, egg, sugars and melted butter and beat together.
Add your espresso to the wet mixture and mix in.
Gently fold in the dry ingredients until just mixed in. Scoop the bottom to make sure theres no pockets of flour hiding!
Fold in your chocolate chips – as you can see I added a bit more than a handful of chocolate chips (whoops). At this point you could add other ingredients into the mixture, things like walnuts or pecans would be nice, I think.
Spoon the mixture into your greased and lined tin and put it in your preheated oven.
Mine took around 40-45 mins to cook – it’s ready when a skewer comes out cleanly.
I served mine with a little bit of greek yogurt which was nice as it cut through the sweetness.
The coffee flavour is really nice, and goes well with the chocolate. Next time I make this, I would use stronger coffee and better quality dark chocolate chips.