Perfected your signature banana loaf over the lockdown? Why not turn your creations up a notch and add a dash of fresh coffee with our delicious mocha banana cake recipe?
Cake Filled With Fruity & Chocolately Goodness!
Although November brought us another dreaded lockdown, our days were most definitely perked up by the rich Campbell & Syme coffee and selection of treats in November’s subscription box. And as always, our mini magazine kept you occupied on a rainy Sunday with our mouthwatering recipes of the month. One that went down a hit with our subscribers and followers was the deliciously moist mocha banana cake, so we thought it would only be fair to share our secrets for those of you who missed out.
So without further ado, here is the full mocha banana cake and a super easy to follow video tutorial, courtesy of the wonderful @thefringebakes!
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How To Make Our Mocha Banana Cake:
Create our simple yet flavoursome mocha banana cakes using the step-by-step guide below. Don’t forget to tag @craftcoffeeclub in your bakes, we would love to see how you got on with our recipe!
Makes: 1 loaf
Hands-On Time: 10-15 mins
Baking Time: 60 mins
180g plain flour
25g cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
2 pipe bananas, mashed
50g coconut oil
100ml full fat milk
20ml apple cider vinegar
2 tsp vanilla extract
2 tbsp extra strong espresso
60g milk chocolate chips + extra for topping
You’ll also need: Loaf tin, greeseproof paper
- Preheat the oven to 160°C and line a loaf tin with greaseproof paper.
- Place all of your powdered ingredients into a large bowl and combine using a fork.
- In a separate bowl, place the banana, honey, coconut oil, milk, apple cider vinegar, egg, vanilla and espresso and whisk together until fully combined.
- Make a well in the centre of your powdered mixture and pour in the espresso mix. Fold the mixtures together until just combined and then fold in the chocolate chips.
- Spoon your mixture into the loaf tin and smooth the top with your spatula. Bang the tin on your work surface to make sure that the mixture has fully filled the tin. Sprinkle some more chocolate chips on top and then place in the oven.
- Bake for around 60 minutes, making sure that you rotate the tin halfway through. The bread will be done when the centre has set, and the loaf springs back to the touch. Place a toothpick into the centre, and if only a few moist crumbs are attached, then it should be time to remove.
- Once taken out of the oven, you can leave it to cool for 15 minutes or place a few more chocolate chips on top to melt while it cools down.
Notes: If you would prefer to make smaller individual cakes, then this recipe is super easy to alter. All you will need to do is swap your loaf tin for a muffin tin lined with cupcake cases, just like @thefringebakes does in the video tutorial below!