Now the only claim to this recipe being Italian is the addition of espresso coffee, some may say that's not enough, but I'm okay with it, so I am going with that and saying this is an Italian style banana bread.
This recipe makes one large loaf, but Nigella says you can also bake these in 1 x 12 bun muffin tins. They bake in a 200C/180C fan forced oven for 20 minutes.
I have several different banana bread recipes on this site, each slightly different, and each on here because I need to make them for different reasons. All I have been making for years and this espresso version is now one of them.
If you are like me and you feel you can never have too many recipes for banana bread, then this is one you really need to try, you'll be making it again and again.
Makes 1 loaf
150ml flavourless vegetable oil, plus some for greasing
3 medium ripe bananas, approx 400g
2 teaspoons vanilla extract
Pinch of salt
150g caster sugar
175 grams plain flour
½ teaspoon bicarbonate of soda
4 teaspoons instant espresso powder
Preheat the oven to 170C/150C fan forced.
Grease and line with baking paper one large loaf tin.
Mash the bananas with the vanilla extract and salt and then beat in the oil.
Now beat in the eggs, one by one, followed by the sugar.
Mix the flour with the baking soda and espresso powder, and beat these dry ingredients into the batter.
Pour the batter into your prepared loaf tin, and 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. But if you can't wait, slice and Enjoy!
Pin it: www.pinterest.com.au/pin/399413060705610962/