Mini Coffee Walnut Banana Bread
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 20 minutes
Cooking time: 30 minutes
- 1 3/4 cups plain all purpose flour (I used half wholemeal and half regular)
- 2 teaspoons baking powder
- 3/4 cup brown sugar
- 125ml/4.4ozs. oil (not olive oil, a flavourless oil)
- 1/2 cup coffee, cooled
- 1/2 cup buttermilk, sour cream or yogurt
- 2 eggs
- 1 cup banana puree
- 1/2 cup walnuts, roughly chopped, toasted
Frosting
- 3/4 cup icing sugar, sifted
- 150g/5.3ozs. cream cheese, softened
- 75g/2.6ozs. butter, softened, cut into cubes
- 1/2 teaspoon vanilla bean paste
- 1/4 cup walnuts, roughly chopped, toasted
- Golden syrup, maple syrup or honey to drizzle
Step 1 - Preheat oven to 160C/320F. Line 8 mini loaf tin tray on the base and sides. Place the flour, baking powder and sugar in a large bowl and whisk to get rid of any lumps and to combine. In a jug measure the oil, coffee, buttermilk and whisk in the eggs and banana puree. Make a well in the centre in the dry ingredients and add in the wet mixture and the walnuts. Stir to combine.
Step 2 - Scoop into the prepared tin and bake for 25-30 minutes or until a skewer inserted comes out clean. Cool completely.
Step 3 - Place the icing sugar in a food processor and process to get rid of any lumps. Add the cream cheese, butter and vanilla bean paste and process until you get a smooth icing. Place in a piping bag with a small plain tip. Pipe on top of cooled banana breads. Place walnuts on top and drizzle with syrup.