Italian Breakfast Banana Bread
Servings 1 loaf
This delicious espresso-spiked Banana Bread recipe is a real grown-up treat, perfect for breakfast or with a cup of coffee anytime.
Ingredients
- ⅔ cup flavourless vegetable oil plus some for greasing (I used mild olive oil)
- 3 medium ripe bananas mashed
- 2 teaspoons vanilla extract
- a pinch of salt
- 2 eggs lightly beaten
- ⅔ cup granulated or caster sugar
- 1⅓ cups plain flour plain flour is also known as all purpose flour
- ½ teaspoon baking soda
- 4 teaspoons instant espresso powder or 1 to 2 teaspoons coffee flavouring
Instructions
- Preheat the oven to 325°F (about 165°C).
- Grease a one pound loaf tin.
- Mix the vanilla and salt into the mashed bananas.
- Beat in the oil.
- Now beat in the lightly beaten eggs and sugar.
- Mix the flour, baking soda and espresso powder together and beat them into the batter.
- Bake for 50 to 60 minutes or until slightly coming away from the sides of the tin. A skewer inserted in the cake should come out virtually clean.
- Cool in the tin for 20 minutes before removing to a wire rack to cool completely.
- This bread tastes even better if allowed to 'rest' overnight in a covered container. It really does improve with age.
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