Nutty banana bread with iced demerara shaken espresso
This banana bread is perfect for those who love the wholesome combination of nuts, banana and oats. It's toweringly tall, sweet and the ideal mid-morning snack to enjoy with a coffee. We've paired ours with a refreshing iced shaken espresso. The larger crystals of Billington's demerara sugar on top give it a crunchy lid that's impossible to resist!
Ingredients
Metric
Imperial
Banana bread
- 4 very ripe bananas , about 400g
- 125g of unsalted butter, melted and cooled slightly, plus extra for greasing
- 2 medium eggs, beaten
- 75g of natural yoghurt
- 225g of Doves Farm Organic Self Raising White Flour
- 200g of soft light brown sugar
- 75g of porridge oats
- 1 tsp Doves Farm Baking Powder
- 1 tsp ground cinnamon
Nutty topping
- 100g of mixed nuts, roughly chopped
- 40g of Demerara sugar
- 1 pinch of ground cinnamon
Iced demerara shaken espresso (per serving)
- 2 shots of espresso
- 1 tbsp of Demerara sugar
- 1 pinch of cinnamon
- 1 dash of milk, optional
- 1 handful of ice cubes
Equipment
- Loaf tin
Method
Heat oven to 180°C/160°C fan and line a 900g loaf tin with butter and baking paper
Put the bananas into a large bowl and mash with a fork until they’re a paste. Add in the butter, eggs and yoghurt and whisk until everything is combined. Alternatively, put the bananas, butter, eggs and yoghurt into a blender and blitz until smooth
- 4 very ripe bananas , about 400g
- 125g of unsalted butter, melted and cooled slightly, plus extra for greasing
- 2 medium eggs, beaten
- 75g of natural yoghurt
Tip the flour, sugar, oats, baking powder and cinnamon into the bowl with the wet ingredients and fold in until combined
- 225g of Doves Farm Organic Self Raising White Flour
- 200g of soft light brown sugar
- 75g of porridge oats
- 1 tsp Doves Farm Baking Powder
- 1 tsp ground cinnamon
Pour into the lined tin and smooth out to an even layer
For the topping, mix the nuts, sugar and cinnamon together, then sprinkle on top of the loaf
- 100g of mixed nuts, roughly chopped
- 40g of Demerara sugar
- 1 pinch of ground cinnamon
Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted comes out clean. Check the cake after 35 minutes; if the cake is browning heavily on top, you can place a sheet of foil over the top
Leave to cool completely in the tin before slicing and serving
For each coffee, mix the demerara into the espresso and stir so it dissolves. Tip the coffee mixture into a cocktail shaker or jam jar. Add in some cinnamon and a few ice cubes. Shake for 30 seconds until the shaker feels cold and the coffee has started to froth
- 2 shots of espresso
- 1 tbsp of Demerara sugar
- 1 pinch of cinnamon
- 1 handful of ice cubes
Fill a small glass with ice, pour over your espresso and top with a splash of milk, if you like
- 1 dash of milk, optional
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