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Coffee and Walnut Banana Bread with Coffee Cream Icing

How can you have your coffee and banana bread one hand? Make a Coffee and Walnut Banana Bread!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 10
Author: Lisa@mummymade.it



    Coffee and Walnut Banana Bread

    • 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

    Coffee Cream

    • 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



      Coffee and Walnut Banana Bread

      • 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.

      Coffee Cream

      • 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.