I’m not a coffee drinker, at all. Ever. But I do really love cake or chocolate that’s infused with coffee for some reason. So, when Steven requested some sort of coffee cake/loaf this week, I was like sure! The classic combination of coffee and walnut is always a good idea but I decided to mix it up a little and sub in some brazil nuts in place of the walnuts. It was a good idea.
Even my mum who is a very well-known coffee-cake-hater said that is was GOOD. So, I’ll take that as some top praise. The bitterness of the espresso is mellowed out with the sweetness of the ripe banana and also the caramel-like taste of coconut sugar. It’s a deep, complex tasting loaf that’s not too overpowering. Just right.
Wholesome enough that you could totally get away with eating this in the morning, like cake for breakfast but good for you (and that’s always a good thing).
My choice to use Brazil Nuts was simply because I always have a bag of them on hand and tend eat at least one every morning. They are an excellent source of B vitamins, contain minerals such a selenium, manganese, zinc, calcium and iron and they are rich in healthy fats, protein and fibre (you can read more about the benefits of brazil nuts here, here and from the awesome McKel Hill, here).
Brazil Nut & Espresso Loaf
- 1 large banana (make sure it is very ripe)
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1/2 cup plant milk (I used almond)
- 1 shot espresso
- 1/2 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 cup brazil nuts, chopped
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup almond flour
- 2/3 cup oats
- 1 cup brown rice flour
For the crumb topping
- 1 1/2 tbsp oats
- 1 tbsp coconut oil, as a solid
- 1 tbsp coconut sugar
- 1 tbsp brazil nuts, chopped
- 1 tsp raw cacao powder
Mix together using your hands until crumbs appear.
- Pre-heat your oven to 180C and line your loaf tin.
- Make your flax egg by mixing the ground flaxseed and water together in a small dish, set aside for 5 minutes.
- In a large mixing bowl, mash the banana and add the coconut oil, espresso, almond milk and flax egg. Mix well.
- Add all of the dry ingredients to the wet ingredients and combine.
- Pour into loaf tin and bake for 10 minutes.
- After 10 minutes top with the crumb and return to the oven for a further 45-50 minutes (until a skewer comes out clean after piercing the middle).