Rounton Coffee kindly sent their delicious Daybreak Blend espresso and cafetiere coffee and asked me what I’d make. Since everyone is loving banana bread at the moment I thought I’d blend the traditional coffee and walnut loaf with banana bread!
My favourite banana bread recipe is Mary Berry’s of course so I used this recipe for the base for the loaf and just went with the flow and it was a success! The coffee buttercream added extra coffee flavour and the combination of banana, coffee and chunky walnuts was perfect.
- 2 ripe bananas
- 2 Eggs
- 175g caster sugar
- 225g self-raising flour
- 100g butter
- 1tsp baking powder
- Handful of walnuts
- 4 tbs Espresso coffee
- 100g Icing sugar
- 50g butter
- Espresso coffee
- Preheat the oven to 180C, line the loaf tin and grease with butter.
- Make an espresso and leave to cool. If you don’t have fresh coffee, an instant espresso powder will work fine.
- Mash the bananas.
- Add all the ingredients into a bowl and beat, use either an electric mixer or wooden spoon.
- Add to the loaf tin and bake for 45 mins to an hour, until cooked.
- To make the loaf extra coffee tasting spoon some coffee over the loaf when warm, about 1-2tbs.
- To make the buttercream using an electric mixer whisk the butter until soft and slowly add the icing sugar and a little coffee at a time, keep tasting and add more coffee if you prefer.
- Chop a handful of walnuts into crumbs.
- Once the loaf has cooled down, spread the buttercream on top of the loaf and sprinkle the walnuts over the top.
Big thank you to Rounton Coffee for sending me their coffee, I’m a big coffee drinker and I’ve enjoyed having their Daybreak blend every morning, it’s rich and absolutely delicious! I’ve already drank it all so as you can tell I’m a big fan.
If you’re a coffee addict definitely check them out, they know their stuff and have lots of videos/advice to up your coffee game. Plus, you can order and get it sent in the post, I can’t think of a better smelling package to receive.