Makes 1 loaf
- 4 tablespoons of hot almond milk, mixed with 2 tablespoons coffee powder
- 200g plain flour
- 50g ground almonds
- 200g coconut sugar
- 1 teaspoon bicarb
- 1 teaspoon baking powder
- Pinch of sea salt
- 3 ripe bananas (about 260g)
- 3 tablespoons of melted coconut oil
Preheat the oven to 180C, fan setting. Line a loaf tin with baking parchment.
Place the almond milk in a small pan over a medium heat and add the coffee powder. Heat until the coffee powder has dissolved.
Mix the flour, almonds, coconut sugar, bicarb, baking powder and sea salt in a large bowl. In a separate bowl, mash the bananas until smooth, then add the milk and espresso and coconut oil and stir together.
Combine the wet and dry ingredients and give everything another really good mix. Pour the mixture into the lined loaf tin.
Put the loaf tin into the oven and bake for 25 minutes, until golden and a knife inserted in the centre comes out clean. Once cooked, leave to cool for at least 10 minutes to firm up.
We love to drizzle some melted chocolate over the top and top with some coconut chips.