225g Soft Cake and Pastry Organic White Flour (117)
2 tsp baking powder
1/2 tsp salt
3 tbsp ground coffee
25g cocoa nibs
250g ripe bananas (weighed without skins)
100ml sour cream
185g light brown muscavado sugar
2 large eggs
1 tsp vanilla bean paste
150g unsalted butter, melted
1. To make the banana bread, grease a loaf tin with a little butter and line with a strip of parchment paper so that the ends hang over the long sides of the pan (this makes removal of the cake a lot easier) and preheat the oven to 180C (160C fan) 350F.
2. Place the flour, baking powder, salt and about 2/3 of the cocoa nibs into a bowl and whisk together to combine. Combine the coffee grounds with 2 tablespoons of hot water and set to one side.
3. Place 2 bananas in a large bowl and use a fork to mash, until just a few small lumps remain. Add the remaining ingredients along with the coffee and mix together until smooth and uniformly combined.
4. Pour the flour mixture over the banana mixture and gently fold together, mixing until the flour is just combined, but being very careful not to over mix, as this will make the bread chewy and tough. Scrape the batter into the prepared pan and top with the remaining banana, simply sliced through the middle and placed on top, cut side showing. Sprinkle the remaining cocoa nibs on top of the cake, avoiding the banana.
5. Bake in the preheated oven for about 50-55 minutes or until a skewer inserted into the middle of the cake comes out just about clean.
6. Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely. Kept wrapped in clingfilm in a sealed container this cake will keep for up to three days.