Banana Coffee Loaves


We just said goodbye to the last of our farmhouse rental guests for the season which gives us just over a month or so to do something fun before we leave Italy in October. We are heading to Sardinia on Friday for a week, and then at the end of the month, we are heading up to Alto Adige so my husband can tackle cycling some of the mountains there. Though I no longer need to bake for the guests, I do bake to have something on hand for our handyman Gino, as well as any Italian workmen that stop by the house. You can tell that my husband grew up in an Italian family because anyone who enters our home is offered a coffee and something to eat to enjoy along with it.

I like baking quick sweet bread or loaf cakes as they are easy to put together and pretty forgiving. This particular recipe allowed me to use up some over ripe bananas in our freezer which kept the loaves nice and moist and added extra sweetness which allowed me to decrease some of the sugar. The breads are flavored with some extra strong coffee along with a dash of cinnamon which paired perfectly with the subtle sweetness of the bananas. When sliced, these loaves were very moist with just enough coffee flavor. A slice is a perfect addition to my morning cappuccino, or as an afternoon pick-me-up with a shot of espresso.

Buon Appetito!
Deborah mele 2017

Banana Coffee Loaves

Ingredients:

  • 2 Cups Very Ripe Bananas
  • 3 Eggs
  • 1/2 Cup Vegetable Oil
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Strong Coffee
  • 3 Cups White Farro Flour (Or All-purpose Flour)
  • 1 1/2 Cups Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon

Directions:

  1. Preheat oven to 350 degrees F. and spray two 8 x 4 inch loaf pans with baking spray.
  2. Place the bananas, eggs, oil, vanilla, and coffee in a blender and pulse until blended.
  3. In a medium sized bowl, stir together the flour, sugar, baking powder and soda, along with the cinnamon.
  4. Pour the wet ingredients into the dry, and stir with a wooden spoon until the dry ingredients are no longer visible.
  5. Divide the batter between the two pans, then bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the loaves for 10 minutes, then remove from the pans.
  7. Cool to room temperature, slice and enjoy!