Time: 75 minutes (1 hour 15 minutes)
Life: 1 week (stored)
A modern twist on an all time baking favourite, our coffee and banana bread is a must try recipe for all avid home-bakers, snack lovers and coffee enthusiasts out there!
Banana bread is a classic bake that’s a great way to afford food waste and put those over-ripe bananas to good, or rather great use. Also it requires no additional wrapping/packaging and can be stored in a reusable tin. We are all about sustainability after all, and we are huge fans of being frugal and environmentally conscious! This coffee and banana bread can be eaten as a hearty breakfast, toasted with butter and fresh slices of banana, as a quick and yummy treat, or can even be served at a home-made afternoon tea
Using our Artemis Concentrate, for guaranteed quality and maximum taste, this beloved family recipe has been infused with a beautifully complimentary coffee flavour that is sure to go down well with friends, family and greedy coworkers. It’s an all-around crowd and palate pleaser.Even if you are not the biggest fan of coffee, this recipe is well-balanced in taste and texture, with the ideal combination of moist and fluffy. But, we are a coffee company after all, so we will try to enhance anything we can with coffee.
This delicious recipe also happens to be vegan friendly! Not only that but other ingredients can be easily swapped to make this suitable for those who need to avoid nuts, gluten and/pr oil, so fortunately nobody has to miss out!
- 3 ripe Bananas (must be brown and spotted)
- 1 tsp Apple cider vinegar
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 and ½ tbsp Finely ground coffee
- 1 cup of Brown sugar
- ½ tsp of Sea salt
- ⅓ cup of Artemis coffee concentrate
- ½ cup of Milk of your choosing
(We used Soya. Water can be substituted for milk)
- ½ cup of melted Coconut oil
(Or alternatively Rapeseed oil for allergies/milder taste. You can also use any nut butter and Flax/Chia seed paste to for an oil free and healthier option)
- 1 cup Rolled oats
- 1 and ½ cups of All purpose flour
(Swap out plain flour for an alternative gluten-free flour if you are coeliac)
(see below to check out what alternative flours we suggest using for this bake and why).
- 1 tsp Vanilla extract (strongly recommended)
- 1 tsp maple syrup (or other liquidised sweetener of your choosing)
- ½ tsp of Cinnamon
- Almond flakes
- 1 Sliced banana
Prep time: 15 minutes (½ hour)
Cooking time: 60 minutes (1 hour)
- Begin by preheating your oven to 180°C (use the fan setting is possible) and line an 8’’ loaf tin with non stick parchment/baking paper or grease thoroughly with dairy-free butter.
- Slice up the bananas and add to a small bowl. Using a masher or fork, mash the bananas up into it forms a runny texture. (Try to remove as many lumps as you possibly can – adding the (optional) maple syrup to this will help). Then set aside.
- Make sure all dry ingredients are sifted thoroughly before beginning this next step.
- In another, larger bowl, add in your sifted, dry ingredients one at a time, beginning with the flour. Stir in each new ingredient into the mixture until they are fully combined. (for a smoother bread, you can lightly blend the oats in a food processor until they form a flour-like consistency. We didn’t do this however, as it gives the bread more spring to it).
- Retrieve your small bowl with the banana mixture and add all the remaining, wet ingredients, combining thoroughly with a whisk. Whisk until you have reached an even, liquid consistency.
- Slowly and carefully add this wet mixture to the dry mixture, stirring well with a wooden spoon, until all clumps have disappeared from the batter completely. The batter will be smooth, but thick. (Runny batter will result in the bread not rising properly or being to cake like)
- Pour this batter into the lined or greased loaf tin, smoothing the top off with a spatula. You may add any additional toppings such as sliced banana and flaked almonds. Place them generously on the surface of the batter. Or keep it minimalistic and let the loaf speak for itself).
- Place in the oven for around 60-70 minutes (timing will vary slightly with diffeent ovens). The bread will be golden brown and lovely deep cracks will have formed on top. To ensure it is cooked all the way through, pierce the loaf with a toothpick check to see if it comes out clean. If so, it’s ready!
- Remove from the oven and let it cool for 10 minutes in the tin. Then you may remove the bread from the tin using the sides of the parchment paper sticking out the sides to lift it upwards.
- Allow the bread to cool completely before slicing. Store in a container at room temperature for up to one week.
For more delicious recipes and mouth-watering pastry pics, follow our instagram and remember to keep checking our blog for more food and coffee themed posts! Why not check out our previous post on our top Indie Coffee Shops in Leeds, all of which serve delectable sweet and savoury treats that are sure to satisfy your cravings.
- Using Alternative flours:
- Recommendations for Gluten-free flours: I recommend either using Coconut Flour, or half Buckwheat flour and half Oat flour for Gluten-free banana bread baking.
- Why these flours? Coconut flour is a very popular choice amongst bakers, especially for Banana Bread recipes. I’ve found a lot of recipes that favour this flour. The main reason I don’t use it myself is that I cannot get it from the shop down the road. Lazy Baking at its finest. Alternatively, substitute All purpose flour for half Buckwheat flour and half Oat flour. Oat flour tends to make bakes extremely moist and I love that in a Banana Bread. I then recommend using half Buckwheat flour as this usually results in a dryer product, so I find that combining these two fibre-rich flours produces the perfect balance, also without creating an odd taste.
- Assuring your flour is Gluten-free: As with many different ingredients, cross contamination is always a possibility, especially when using ingredients from popular/big brands. To ensure that the flour you are using is completely gluten-free and safe for those with Gluten allergies, the packaging will state a certification mark.
- Choosing the right flour for you: At the end of the day, it is completely all about preference and accessibility. Different flours have different health benefits and baking properties. The bread’s texture and appearance will of course vary with each different flour, however this isn’t necessarily a bad thing, if you prefer a very moist banana bread, choose oat flour. Do you prefer it more dry and crumbly? Buckwheat flour will suit you. Sweet and flavourful? Coconut flour. Or do you want your banana bread to be more like, well bread, then Brown Rice flour is ideal. The important thing is to do some research, find out what is appealing and available to you, experiment and just have fun with it! For more advice and information visit: https://www.healthline.com/nutrition/gluten-free-flours#section7
- Flax/Chia seed paste:
- What is flax/chia seed paste? This is a Hydrocolloid mixture created of either Ground Flax or Chia seeds mixed with water to form a gelatinous paste. This mixture is widely used as an egg replacement in many vegan/plant-based/egg-free recipes. Hydrocolloids usually work to either build structure, emulsify and soften mouthfeel; many things that eggs already do in traditional baking applications. For more information on using Flax/chia seed paste as an egg replacer visit:http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer
- How to make Flax/chia seed paste: The basic ratio is one tablespoon of Flax/Chia seeds and three tablespoons of water to replace one egg. Combine ground Flax or ground Chia seeds with the water to form a wet paste. Stir and set aside for 5-10 minutes before using, this enables it to form a gel. Try to purchase whole flax/chia seeds and grind them yourself, as pre-ground seeds tend to lose a lot of moisture. You can grind them using a coffee or herb grinder.
- Why is Flax/chia seed paste not in the original recipe? I have always used oil as a raising agent and egg replacement in baking since going Vegan and updating my family’s Banana Bread recipe. Using Bicarbonate of soda as well as baking powder also gives the bakes that extra lift that egg would normally offer. I wanted this recipe to be as accessible as possible, from personal experience and discussing this with many other bakers and home-cooks, it was clear that flax/chia meal was not a kitchen cupboard essential for most people, unlike oil. I have tried this recipe with peanut butter and chia paste and it came out pretty much the same, except with a slightly nuttier taste. But for convenience reasons I prefer to use oil.