Скачать или смотреть Espresso Banana Bread

If you love coffee and banana bread, you don’t have to choose anymore. This espresso banana bread is soft, moist, and full of rich coffee flavour, with melty chocolate chips inside and a crunchy hazelnut–chocolate topping! ☺️

Welcome to Episode 21 of #Cakewalk, where we dive into my most loved, tried & tested cake recipes - perfect for celebrations, sweet cravings, or just because ♥️

For the batter:
Flour - 1½ cups
Baking soda - 1 tsp
Baking powder - 1½ tsp
Salt - ¼ tsp
Overripe banana - 3
Lemon juice - 2 tsp
Castor sugar - ½ cup
Curd - ¼ cup
Melted butter - ⅓ cup
Milk - ¼ cup
Espresso shot - 60 ml
Chocolate chips - ½ cup
Vanilla extract - ½ tsp

For the crumble topping:
Hazelnuts - ¼ cup - chopped
Chocolate chips - 2 tbsp
Cocoa nibs - 2 tbsp

Method:
• In a bowl, mix together the flour, baking soda, baking powder, and salt. Keep aside.
• In a small bowl, coat the chocolate chips with a spoonful of the dry mixture. Keep aside.
• In another bowl, add the bananas, sugar, lemon juice, and vanilla extract. Mash with a fork until combined.
• Add the melted butter, curd, and espresso shot. Whisk until smooth.
• Sift the dry ingredients into the banana–coffee mixture, alternating with milk, and mix until just combined.
• Fold in the flour-coated chocolate chips.
• Transfer the batter into a lined and greased loaf tin and tap to release air bubbles.
• Sprinkle the chopped hazelnuts, chocolate chips, and cocoa nibs evenly on top.
• Bake in a preheated oven at 170°C for 40–45 minutes, or until a skewer inserted in the centre comes out clean.
• Let it cool completely before slicing.

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