We’ve come over a little Alan Titchmarsh for today’s recipe. Nope, we’re not wearing smart-casual trousers or presenting a programme on Classic FM – we’re getting inspired by soil…
Did you know…?
Bananas and coffee both tend to enjoy the same soil types and the same climates. The World Agroforestry Organisation are busy making the most of this fact by ‘intercropping’ to increase yields and make better use of land. So since coffee and bananas are growing happily together around the globe, why not marry them up in a delicious dessert too?
About the recipe…
Buzzing Banana Bread puts a sassy new twist on the traditional version and is a great accompaniment to YourGrind coffee. Plus, you can use the raisin-soaked coffee left over from the recipe below to make a fabulous Banana Latte Smoothie. Both of these delicious recipes come from our Community Cook, Rosie.
1 strong double espresso coffee
2oz (60g) chopped roasted hazelnuts
2 over ripe bananas (about 200-250g un-peeled weight) mashed with a fork
6oz (170g) unsalted butter, softened (you can do this in the microwave 10-15 seconds)
6oz (170g) golden caster or fine golden granulated sugar
2 eggs (Free Range please!)
6oz (170g) self raising flour
1 dessertspoon very fine ground espresso coffee powder (or more if you like)
1 dessertspoon cocoa powder
1. Make a strong double espresso coffee and pour it straight over the measured raisins in a bowl. Leave them to soak until the coffee has gone cold and the raisins have plumped up (this could be done a day in advance for extra flavour). When you’re ready to cook,simply strain the raisins and set them aside for later.
TOP TIP: Keep the raisiny coffee liquid, which can be used afterwards to make a Banana Latte Smoothie.
2. Prepare a loaf tin (measuring about 22cm x 11cm x 7cm) by lining the sides and base with a strip of baking parchment and lightly grease the two un-lined ends with butter. Heat the oven to 170c or gas mark three and position a shelf in the centre of the oven.
3. Grind the chopped roasted hazelnuts fairly finely in a coffee grinder or a mini processor. Do this in short pulse bursts rather than a continuous grind, which would over-process the nuts and make them oily.
4. Take a large, roomy mixing bowl and – using a handheld electric whisk – beat the softened butter and sugar together until light and creamy, this will take a few minutes. Alternatively you could use a food mixer if you have one.
5. Beat the eggs into the mixture one at a time, making sure the first one is properly beaten in before adding the second one (otherwise the mixture will curdle).
6. Next sift in the flour, cocoa and finely ground espresso coffee powder and mix, follow this with the ground hazelnuts and finally add the mashed banana with the strained raisins. You want to mix each in just enough to incorporate everything evenly; but don’t over mix. If the mixture seems too stiff you can add a little of the raisin-soaking coffee to loosen.
7. Use a large spoon to scoop the mixture into the prepared tin and spread evenly. Then scatter a generous sprinkling of Demerara sugar all over the surface (this will form a lovely crusty topping to the cake).
8. Bake in the pre-heated oven for an hour to 1 hour 15 mins until the cake is risen, firm and brown and cooked in the centre. You can test this with a very thin bladed knife or skewer, which should come out clean when the cake is cooked.
9. Remove the cake from the oven and loosen it away from the sides with a thin bladed knife before turning it out of the tin. Allow to cool on a wire rack and then slice with a serrated knife.
10. Enjoy with a piping hot cup of YourGrind Coffee!
About the cook…
This recipe has been specially developed by Rosie, our very own Community Cook. Rosie is a Leith’s trained chef, where she qualified with Distinction. Since completing her training Rosie has worked in restaurants across London, though for the last 19 years she has been based in Fulham working as a professional caterer and personal chef, and running cookery classes for children.