Decided to call this recipe Kickass for the quantity of coffee sprinkled here and there a bit everywhere in this recipe. Most of the better recipes I create are the ones I don’t overthink. The one where I stumble over ingredients I need to use in the kitchen and things just work.
This one is most definitely one of those. The recipe is inspired by the banana bread we used to bake in Ireland at The Happy Pear with Charlie May but with a twist in flavor for you all morning coffee lovers.
Ingredients:
250g white spelt flour
1 tsp cinnamon
2 ground cloves
1+1\2 tsp baking powder
1\2 tsp baking soda
3 big ripe bananas
50g cane sugar
60g maple syrup
1\2 tbsp good quality ground coffee
75g rapeseed oil or sunflower
75g melted virgin coconut oil
50g freshly brewed coffee
1 +1\2 tbsp cacao nibs
For the caramel:
50g white tahini
50g maple syrup
30g milk or freshly brewed coffee for an extra kick
A pinch of salt
Method:
Preheat the oven to 180°.
In a bowl combine flour, BP, BS, spices, and coffee grounds.
In another roughly smash the banana, add oils, sweeteners, and cacao nibs. Give a good mix.
Add dry mix to wet and gently fold everything together.
Transfer to a baking tray at bake at 180 for about 45 minutes to 1 h. each oven is different so it might take a little longer or shorter.
It will be ready when the stick comes out clean.
Let cool in the tin for 10 minutes then take out and let cool completely before slicing.
For the caramel combine all ingredients until completely smooth. Serve on top of banana bread.