Espresso Banana Loaf with Coffee Candied Walnuts and Espresso Drizzle
This Espresso Banana & Walnut Loaf is rich, moist and just the right kind of indulgent, with four shots of strong Grinders Coffee swirled into the batter, extra espresso used on the crunchy candied walnuts and more still stirred through icing sugar to create the drizzle. I really leaned in on this one!
I used the Café-Q Cremello Coffee which delivers a café-quality coffee at home. After a morning spent on recipe development in my kitchen I had well and truly earned an iced coffee and slice of cake. I mean I needed to make sure it was just right (wink face)
Enjoy this recipe, share with fellow coffee lovers and never be shy when adding espresso to your baking.. Go big!
Espresso Banana Loaf with Coffee Candied Walnuts and Espresso Drizzle
| DIETARIES | SERVES | PREP TIME | COOK TIME |
|---|---|---|---|
| VEG | V option | 8-10 | 10 MINS | 40-45 MINS |
INGREDIENTS
⅔ cup (160ml) milk (or milk of choice)
1 tsp lemon juice (or vinegar)
⅔ cup (160ml) vegetable oil
2 eggs
⅔ cup (160ml) strong coffee made with 4 shots of Grinders coffee, cooled
2 large ripe bananas, mashed
380g plain flour
2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
¾ cup caster sugar
¾ cup brown soft sugar
⅔ cup walnuts, roughly chopped
Coffee candied walnuts
¼ cup strong coffee made with 2 shots of Grinders coffee, hot
¼ cup brown sugar
⅓ cup walnuts
Coffee Glaze
¼ cup strong coffee made with 2 shots of Grinders coffee, cooled
225g icing sugar sifted
TO PREPARE
Pre-heat oven to 180°C (no fan)
Grease and line a large loaf tin (approx 28x13x8cm)
Pour milk into a small bowl, squeeze in lemon juice and let sit for 5 minutes until milk appears curdled and sour.
Meanwhile, place oil, eggs, banana and cooled coffee in a medium bowl. Add soured milk and whisk together by hand.
In a separate large bowl, whisk together the flour, bicarb, baking powder, cinnamon and both the sugars, breaking up any lumps of sugar.
Slowly drizzle the wet ingredients into the dry, whisking until smooth.
Pour the batter into the lined loaf tin and bake for 40 - 45 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for 10 mins, then invert onto a wire rack to cool completely.
Candied walnuts
Stir sugar into coffee whilst still very hot, add walnuts and toss to coat thoroughly.
Pour walnut and coffee syrup onto a lined oven tray and roast for 10 - 13 minutes at 180°C. Remember to watch the walnuts carefully as nuts and sugar can burn easily.
Espresso Drizzle:
Sift icing sugar into a bowl, add 2 Tbsp of cooled coffee and stir thoroughly for 2 minutes. Initially it will look like there is not enough liquid, but the icing sugar will melt into the coffee to become thick and syrupy. After 2 minutes, if the icing sugar still appears lumpy or powdery, gradually add 1 tsp more at a time, stirring well between additions until you've reached the desired consistency.
COOKS NOTES
Soured milk creates a lighter, fluffier texture in cakes and makes for a more moist and tender cake
Use plant milk in place of cow's milk to enjoy a vegan cake.
