This Coffee Oat Banana Bread recipe is a delicious and energising twist on a traditional favourite, enhanced with a rich coffee flavour.
Packed with natural sweetness from bananas, this bread is a comforting and fresh way to start your day or enjoy as an afternoon snack.
Ingredients
Natural peanut butter is a nutritional powerhouse. It’s an excellent source of healthy monounsaturated and polyunsaturated fats, and is also rich in protein, making it a satisfying and energy-boosting addition to meals and snacks. Furthermore, it provides essential vitamins and minerals, including magnesium, phosphorus, zinc, and vitamin E. The presence of dietary fibre aids in digestion and helps maintain a feeling of fullness.
Method
- Preheat your oven to 180°C. Grease a small loaf pan with non-stick spray, butter, or line it with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, 1 tsp cinnamon, ground coffee, and a pinch of sea salt. Set aside.
- In a large bowl, mash the 3 overripe bananas with a fork until you reach a semi-smooth consistency. Add the honey, peanut butter, melted coconut oil, and apple cider vinegar. Stir well to combine.
- Sift the dry flour mixture into the mashed banana mixture and stir with a spatula until just combined. Be careful not to overmix the batter. Pour the batter into the prepared loaf pan, filling it about ¾ of the way.
- Mix the oats, sugar and a tsp of cinnamon in a sperate bowl. Slice the ripe banana.
- Sprinkle half of the oat sugar mixture over the batter, then add the remaining batter. Top with the rest of the oat sugar mixture, pressing a sliced banana lengthways into the top. Drizzle with additional sugar or honey, if desired.
- Place the loaf pan in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove the bread from the oven and let it cool for 15 minutes. Carefully remove it from the pan using the parchment paper flaps and transfer to a cooling rack. Let it cool completely before slicing.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
