Coffee banana bread, cashews and chocolate chips

The banana bread with coffee, cashew nuts and chocolate chips is meant for breakfast or a rich brunch Sunday. But the recipe is so easy that it makes you want to prepare it often and the dessert so good that a slice can be enjoyed with pleasure even as a  snack and on any other occasion. 

Like the most classic of Banana bread , even the banana bread with coffee, cashews and chocolate chips is designed for breakfast or Sunday brunch . The richness of taste and ingredients, however, make it greedy in every sweet moment of the day.

The recipe to prepare it, in this version which is also lactose-free , is very easy  and within everyone’s reach. For the excellent result of the dessert, however, it is necessary that the bananas are really very ripe and soft: it can be said, therefore, that it is also an excellent way to use those bananas that now have a dark skin and are unlikely to be consumed like this. 

We find ripe, sweet and intensely fragrant bananas in various recipes particularly suitable for breakfast and snacks such as  fig and banana bread  or banana mini muffins  or banana pancakes with lemon .

INGREDIANTS for Coffee banana bread

  • FOR A 23 X 11 CM MOLD
  • 250 g of flour 00
  • 230 g of very ripe banana pulp (about 2)
  • 230 g of brown sugar
  • 200 ml of lactose-free yogurt 100 g of lactose-free butter
  • 2 eggs
  • 1 small cup of coffee espresso
  • 1 teaspoon of baking powder for cakes
  • 1 teaspoon of baking soda
  • 1 teaspoon cinnamon powder
  • 30 g of chocolatKe chips
  • 30 g of roasted and unsalted cashews
  • 1 whole banana
HOW TO PREPARE: Coffee banana bread, CASHEWS AND CHOCOLATE CHIPS
Coffee banana bread, cashews and chocolate chips
Coffee banana bread, cashews and chocolate chips

To prepare the banana bread with coffee, cashews and chocolate chips, mix the yogurt with the baking soda in a bowl and let them rest for about 5 minutes, then add the melted butter at room temperature, the granulated sugar and the eggs, mixing well with the electric whisk or a planetary mixer after each addition.

Coffee banana bread, cashews and chocolate chips
Coffee banana bread, cashews and chocolate chips

Add the coffee, the sifted flour together with the baking powder and the cinnamon. Add the banana pulp that you have mashed with a fork.

Coffee banana bread, cashews and chocolate chips
Coffee banana bread, cashews and chocolate chips

Mix with a spatula until the mixture is homogeneous, then pour everything into a 23 x 11 cm loaf pan lined with parchment paper. Level well and add the banana cut in half lengthwise to the surface. Sprinkle with the chocolate chips and coarsely chopped cashews.

Coffee banana bread, cashews and chocolate chips

Bake in a preheated oven at 180 ° for about 1 hour, checking the cooking with a toothpick which, if inserted in the center of the cake, should come out dry and clean. Remove from the oven the coffee, cashew and chocolate chip banana bead and let it cool completely before turning it out of the mold and serving.

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7 1

Coffee banana bread, cashews and chocolate chips

  • Author: Worthy Chefs
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8 1x

Ingredients

Scale
  • 100 g of eggs (2 medium eggs)
  • 130 g of granulated sugar
  • 1 vanilla pod
  • 1 teaspoon of cinnamon
  • 60 g of seed oil
  • 200 g of Greek yogurt
  • 150 g of wholemeal flour
  • 50 g of almond flour
  • 16 g of baking powder (1 sachet)
  • 3 bananas
  • 100 g of dark chocolate chips
  • oatmeal

Instructions

Start preparing the chocolate banana bread with the egg whipped. Break the eggs into the mixer bowl, add the sugar, cinnamon and the seeds extracted from the vanilla pod. Whip at high speed for about 10 minutes, then lower the speed and continuing to work, add the oil slowly and then the yogurt, a little at a time. You can obviously carry out the same operations with a common electric mixer.

Sift the flour together with the baking powder, add the almond flour and mix everything in until the mixture is homogeneous and free of lumps.

Gently add two of the three bananas, cut into cubes, and the chocolate chips. Mix well to distribute them evenly then pour the mixture into a greased and floured loaf pan or lined with parchment paper. Cut the remaining banana into strips and cover the surface of the cake with these, arranging them side by side as in the image. 

Sprinkle with a little granulated sugar and with oat flakes, to taste, to give crunchiness to the cake. Bake in a preheated oven at 170 ° for about 40 minutes or in any case until the cake has a golden appearance and a toothpick inserted in the center will come out dry (except, of course, for any traces of chocolate). Remove the plum cake from the oven, let it cool then remove it from the mold and let it cool completely on a wire rack for biscuits.

Serve the chocolate banana bread when cold, cut into slices.