Coffee Dessert

Coffee, Chocolate, and Banana Bread

If you want a coffee treat you can actually bite into, this coffee-chocolate-banana bread is perfect for you. It’s not just the espresso that’s extra strong here—it’s the flavor, too: bananas, chocolate, walnuts, sugar, and cinnamon come together in this recipe to create the perfect accompaniment to your coffee with a little something extra—and you’re welcome to cut yourself a few slices.

Prepared with

Café Intención Fuerte

500g ground
Difficulty Simple
Preparation time 1 hour 10 minutes
Diet Lactose-free

Ingredients

Servings 12

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120 ml Extra-Strong Café Intención Espresso Fuerte (French Press)
120 g chopped walnuts
8 Ice cubes
100 g Dark chocolate
400 g (3–4 pieces) very ripe bananas
120 ml Almond Drink
100 ml Coconut oil
200 g Spelt flour (Type 630)
30 g Cacaó Intención 70% Fine Cocoa
2 tsp Baking powder made from tartar
100g Cane sugar
1 pinch Salt
1 tsp ground cinnamon

Preparation

  1. 1.Step

    Let the espresso (made with a French press) cool. Meanwhile, chop the walnuts and set aside 1 tablespoon for garnish. Grate the chocolate.

  2. 2.Step

    Peel the bananas and mash them with a fork on a plate. Put the coffee, almond milk, oil, and bananas in a bowl and stir to combine.

  3. 3.Step

    Now you can add the flour, Cacaó Intención, baking powder, cane sugar, grated dark chocolate, walnuts, salt, and cinnamon to a second bowl and mix them together. Next, pour the prepared espresso into the banana-almond milk mixture and combine it with the flour mixture. Briefly stir it in with the whisk attachment of your hand mixer.

  4. 4.Step

    Pour the batter into a loaf pan lined with reusable parchment paper. Then sprinkle with the remaining walnuts and bake on the middle rack of a preheated oven at 175°C for about 55 minutes.

  5. 5.Step

    After baking, wait a few minutes and let it cool on a wire rack.

Hot!

If your supermarket doesn’t carry Fairtrade almond milk, you can easily make it yourself. To do this, soak 200 g of whole, blanched Fairtrade almonds overnight in 1 l of cold water. The next day, puree the drained almonds with fresh, cold water (1 l) in a high-powered blender. Then strain the mixture through a very fine sieve or a nut milk bag. Collect the liquid in a bowl. Depending on your preference, you can sweeten the almond milk with a little agave nectar or date syrup. It will keep in a glass bottle in the refrigerator for 3–4 days.