Raw Press Coffee and Banana Loaf
I’ve teamed up with Raw Press to bring you guys some tasty recipes inspired by their gorgeous cold pressed juices.
In my last video in the series, I’m whipping up a Coffee and Banana Loaf inspired by their Coffee Mylk! I’m using one of my favourite refined sugar alternatives – coconut sugar! Good quality coffee is full of antioxidants, and mixed with energy-boosting bananas this loaf will definitely put a spring in your step. A great mid-morning or afternoon tea treat!
- 1 Vanilla Pod
- 110g Coconut Oil, Melted
- 250g Coconut Sugar
- 4 Ripe Bananas
- 1 Shot Of Cold Drip Espresso
- 1 Egg
- 1 Tsp Baking Powder
- 1⁄2 Tsp Bicarbonate Of Soda
- 275g Spelt Flour
- Date And Vanilla Glaze
- 5 Medjool Dates, Pitted
- 100ml Of Boiling Water
- 1 Vanilla Pod, Scraped
- 50g Of Chopped Toasted Hazelnuts
Preheat the oven to 180°c/350°F/Gas mark 4.
Cut open the vanilla pod and scrape out the seeds. Mix melted coconut oil, coconut sugar, Bananas, espresso, eggs , baking powder, baking soda and spelt flour in a food processor. Pour into a 900g loaf tin lined with baking paper, and bake for 50 minutes, until just cooked through, we want a slightly gooey centre.
While this is cooking pour the boiling water over the dates and leave to sit for 15 minutes then blend together with the liquid and vanilla pod until smooth.
Once the loaf is done glaze with the date syrup and throw over the hazelnuts.