Guilt-less Desserts & Treats for your Family
If you read my last recipe post or follow Mummy Made.It on Facebook you will know that our family recently went from 4 to 5. Little Miss L is now 2 weeks old and she has all of us wrapped around her tiny little finger!
Whilst I knew things would be busy, I underestimated the chaos of morning time; especially after a near sleepless night. Between getting 5 year old H ready for school (and finding his drink bottle which he seems to lose every morning) and a grumpy 3 year old S who likes to remain in his pyjamas all day it was already a frantic part of my day. Add a new born baby who is constantly hungry and loves mummy cuddles and most days we arrive at school just before the bell rings!
One of the things that goes missing on busy mornings is breakfast. To be honest, some days so does dental hygiene, hair brushes and my sanity, but it’s breakfast that really is too important to forget. I was recently sent a packet of Di Bella Coffee to create a recipe with and thought it was the perfect opportunity to create something that could be eaten as a breakfast on the run but was also good enough to be served for a morning or afternoon tea treat.
In coffee shops around the world (and on our TV shows as is where I get most of my ‘real world’ intel from – aka Central Perk) people are ordering their coffees and a slice of banana bread. But what if you don’t have the time, or free hands, to juggle 2 things at once? Especially if one if them is a hot cup of joe and the other is a small baby! That’s where my Coffee and Walnut Banana Bread with Coffee Cream Icing can help. I have used freshly brewed Di Bella Coffee in both the Banana Bread and the Coffee Cream. The beauty of making your own coffee is you can alter the strength of your drink and in turn the intensity of the coffee flavour in both the bread and the cream. I made mine quite weak but if you are a coffee addict bring on the caffeine and make it strong! Make sure you use a quality coffee otherwise your new breakfast saviour won’t taste as good.
This Coffee and Walnut Banana Bread with Coffee Cream Icing is easy to make. It’s baked in a small loaf tin, covered in a dairy free cream icing and makes 10 slices. It is also much more baby holding friendly to eat!
The recipe for Coffee and Walnut Banana Bread with Coffee Cream Icing was designed for Di Bella Coffee. They were also kind enough to send me a bag of chocolate coated coffee beans but my husband ate them whilst I was still in hospital after having his baby!! You can purchase the premium range of Di Bella Coffee and Tea here.
- 3 Eggs
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 270 grams mashed Banana
- 2 Tablespoons freshly brewed Black Coffee (change the strength of coffee according to your taste)
- 1/2 Cup Coconut Flour
- 3/4 Cup Walnut Meal - make your own by processing 1 Cup Walnuts (other nut or seed meals can be substituted)
- 1/4 Cup Arrowroot Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- dash of Salt
- 1 Can Coconut Cream (place opened can of cream/milk in the fridge overnight and only use the thickened part)
- 4 Tablespoons of freshly brewed Coffee (the strength of the coffee will determine the flavour of the cream)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Maple Syrup
- Preheat the oven to 175C/350F
- Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
- Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
- Add the maple syrup and continue to beat on medium. Add the vanilla extract.
- Blend and pulse the Bananas (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
- Add the blended bananas to the mixing bowl and beat on medium until well combined. Add the coffee.
- In a separate bowl sift the dry ingredients together.
- Fold the dry ingredients into the mixing bowl, being careful not to over mix.
- Pour the mixture into the prepared tin.
- Bake for 55 minutes, or until cooked through.
- Allow to cool in the tin.
- Once cooled, remove the bread from the tin and spread the coffee cream on top. Decorate with walnut pieces if desired.
- Place the thickened cream in the bowl of a kitchen stand mixer. Add the remaining ingredients and whisk on high until combined and thickened.
- Place the Coffee Cream in the fridge to thicken before spending on the cooled bread.
- If the cream is too runny use 1 1/4 teaspoons of Gelatine dissolved in 1 Tablespoon of water and whisked into the cream.