How wonderful is it to wake up to a freshly brewed mug of coffee and a slice of homemade cake?
Cake for breakfast? YES! I made your dreams come true with this actually wholesome espresso almond butter banana bread, which is packed with lots of healthy ingredients to make you feel your best.
Whereas most cakes, although delicious, are packed with sugar, refined flours and processed fats, this banana bread here is made with almond butter (which adds a lot of plant-protein to keep you full for hours and also lots of moisture), unrefined cane sugar, raw coconut oil and obviously: bananas. They come in so handy when you want to cut down on fat, add some softness to your cake and also a lovely flavour!
Now, onto my favourite part: the espresso shot! If you read often, you know how much of a good coffee aficionado I am. I love love love the stuff and it’s such a pity that I’m such an over-excitable/anxious person, because otherwise, I would drink that stuff 24/7!
Quality coffee has been my favourite thing to drink for a while, and now it’s also my favourite thing to add to baking. Have you ever tried that? When you add coffee (be it liquid or in granulated form) to a chocolate based goodie (think brownies or something similar), it makes the chocolate flavour so much intense, even if you can’t really taste the coffee! It’s such a good combo, I’m telling you.
In this case, it’s not a chocolate based cake we’re making (although yeah, those chocolate chunks are downright fabulous!), but using a shot of espresso also works wonders when it comes to adding a new dimension of flavour to your cake. Fear not if you aren’t a fan of coffee taste, this cake won’t come out tasting like strong black coffee, but you’re going to LOVE how well it complements the almond butter.
I went for my new-found love, these Gourmesso capsules. I think that using good quality cofee is vital when it comes to adding a beautiful undertone to your food and hey, they’re also amazing to drink plain! How do you guys like your coffee? I myself am a strong black coffee kind of gal, but I gotta admit I go for the sweeter kind of blends from time to time, so I’ve been really into Gourmesso’s Soffio Vaniglia lately. It tastes so good with a bit of coconut sugar and milk! It’s also the same blend I put on my banana bread and let me tell you: it was divine!
You’re going to adore this banana bread if you’ve tried (and loved!) my roasted cashew blueberry bread. It’s a similar concept, but using almonds instead of cashews and chocolate chunks instead of blueberries. Both are such fabulous breakfast options and easily customisable as well. Want to use another fruit? Go for it! Different kinds of nuts? Sounds perfect! (peanut butter would be nice, by the way!). You can even top it with some glaze or make French toast with the slices of cake. The possibilities are endless!
And while we’re talking all things banana bread, let me tell you about another of my favourite combos: this gluten free nutella banana bread by Minimalist Baker. What. A. Combo! Now, lie to me and tell me you’re not craving banana bread like crazy as you read!!!!
What’s your favourite combo? Please, leave your suggestions below so I can give new things a go next time I go make some 😉
Hope you guys will like this!