I absolutely adore banana bread! I was delighted when I found a banana bread recipe while I was flipping through Nigella’s recipe book (thank you Goon!). Initially, I was a bit concern that Nigella added a few teaspoons of instant espresso powder in the banana bread ingredients. I was afraid that the coffee would overwhelm the banana taste but luckily it didn’t. The espresso gives the bread a nice aroma yet not too overpowering and complements really well with the banana taste.
After letting it cool for 30 minute, I couldn’t resist and took a slice. I was so disappointed with it as I couldn’t taste any banana flavor. I was thinking to myself who is going to finish the rest as I don’t like to waste my stomach space on something that taste bad. The following day, I couldn’t find anything in the house for breakfast except for the banana bread that I baked the day before. I was hungry so I forcefully took a slice for breakfast and was glad that I did as it was surprisingly good. The banana flavor intensified over night and it was super moist. I brought some to my workplace to share with my colleagues and they loved it. So, it is important to follow Nigella’s advise, let the banana bread stand for a day after baking! Italian Breakfast Banana Bread (Yields: 8-10 slices) (Taken from Nigellissima by Nigella Lawson)
- 150 ml flourless vegetable oil, plus some for greasing
- 3 medium very ripe bananas (approx. 400 g total with skin on, 300 g without)
- 2 tsp vanilla extract
- pinch salt
- 2 eggs
- 150 g caster sugar
- 175 g plain flour
- 1/2 tsp bicarbonate soda
- 4 tsp instant espresso powder
- Preheat oven to 170 °C.
- Get out a 450 g deep loaf tin and line it with baking paper or lightly oil it. Banana create a non-stick bouncy surface, so don’t fret if you don’t have a liner.
- Mash bananas with the vanilla extract and salt and then beat in the oil.
- Beat in the eggs, one by one followed by the sugar.
- Mix the flour with the bicarb and espresso powder, and beat these dry ingredients into the runny batter.
- Pour batter into your prepared loaf tin, pop it into the oven and bake for 50-60 minutes or until slightly coming away at the sides and and bulgingly risen.
- When it’s ready, the cake tester should come out clean, barring the odd clumps
- Wait for a day or at least half a day before slicing into it.