I’m beginning to overcome my aversion to mushy banana cake or bread quite rapidly with fantastic recipes.First, chocolate chip banana cake, which was great, and now, espresso banana cake, which is a bit more adult and still so good. Especially for breakfast or a mid-morning snack (elevenses?).
We really should take more advantage of breakfast; it is the most versatile meal of the day. You can eat it sweet or savory and it’s so much more acceptable to have cake for breakfast than it is for lunch.
Pillowey soft with a little extra boost of caffeine, this was created for breakfasts.
Another plus? The entire cake is easily made in a bowl with a wooden spoon.
From Food 52.
3 ripe large bananas (1 1/2 cups), mashed well
1 large egg, at room temperature
2 Tbsp sour cream, or plain lebna
1 Tbsp nescafe granules
1 tsp vanilla extract
1/3 cup melted coconut oil or butter
1/4 cup sugar
1 1/2 cup flour (whole wheat is also good)
1 tsp baking soda
1 tsp salt
Heat oven to 350°F and grease a 9X5-inch loaf pan.
In a medium-large mixing bowl, stir the mashed bananas together with the egg, sour cream or lebna, nescafe, and vanilla extract, until well combined.
Next, stir in the melted oil or butter and sugar until everything is well mixed.
In a small bowl, stir together the flour, baking soda, and salt.
Dump this mixture into the wet ingredients and stir just until there are no dry streaks left. The batter will still be lumpy.
Scrape the batter into the prepared loaf pan and bake in the oven until a tester inserted into the loaf comes out clean, about one hour.
Remove from the oven, allow to cool in the loaf pan for 10 to 15 minutes, then turn it out of the pan.
Finish cooling the bread on a cooling rack. Tastes even better the next day.