This is another one from my beloved Nigellissima book and Nigella claims this banana bread is a good breakfast loaf at any point of the week. We all know about Nigella’s take on a normal diet (dougnuts at bedtime anyone?) so I’d take the ‘breakfast staple’ thing with a pinch of salt but it’s still pretty darn nice. I suffer from a compulsion to make banana bread every time there’s an overripe banana in the vicinity and the addition of coffee makes this a nice alternative to the everyday bread.
150ml vegetable oil
3 VERY ripe medium bananas
2 teaspoons vanilla extract
pinch of salt
150g caster sugar
175g pain flour
1/2 teaspoon bicarb of soda
4 teaspoons of instant espresso powder
Mush up your bananas and add in the vanilla extract, salt and the oil. Try to ignore the fact you’ve created mushy, extremely oily banana stuff and push on to the next step.
Add in the eggs (ignoring that it’s now eggy, oily, mushy banana stuff). Mmmm, lovely.
Mix in the sugar, followed by the flour and espresso powder. At this point it starts to look much more like respectable cake mix and you can relax again. Pour your batter into a lined (or greased) loaf tin and pop into the oven for 50 to 60 minutes on 170c or gas mark 3.
Once it’s done, it should be coming away from the sides or should pass the good old ‘stick a stick in it and see if it’s covered in banana batter when it comes out’ test.
Ignoring the fact it’s impossible not to try a newly baked creation as soon as you can get away with it without burns, we had most of this for breakfast the next day with some mascarpone on top. Don’t judge me. It was a Sunday.