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Banana Espresso Bread

5 star rating
 

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Submitted by: Bomberger

 

Banana bread made with yogurt and pecans and drizzled with a coffee flavored glaze.
 

Ingredients

  • 1 cup oat flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 2/3 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1 large egg, beaten
  • 2/3 cup granulated sugar
  • 2 Tbsp canola oil
  • 2 Tbsp margarine, melted
  • 1 tsp pure vanilla extract
  • 1/2 tsp banana flavoring
  • 1 cup mashed bananas, about 2 medium bananas
  • 1-6 ounce container lowfat all natural coffee yogurt
  • 1/2 cup chopped pecans, hazelnuts or walnuts
  • 1/4 cup confectioner's sugar
  • 1-2 tsp brewed coffee
  • 4-5 dark chocolate covered espresso beans, chopped finely
  • Cooking spray

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Method

Preheat oven to 350 degrees. Do not sift the flours. In a large bowl, combine flours, baking powder, soda, salt and cinnamon; set aside. Beat egg in medium bowl. Add sugar, canola oil, margarine, vanilla extract and banana flavoring; stir well. In a separate bowl, mash bananas and mix well with yogurt. Add to the egg and sugar mixture. Slowiy add the liguid mixture into the dry ingredients. Fold in nuts. Spray a loaf pan measuring 9 inches by 5 inches and spread batter into prepared pan. Bake for approximately 40 minutes or until toothpick inserted in center comes out clean. While bread is baking, combine confectioner's sugar and coffee to a drizzle consistency. Remove bread from oven and invert right side up on a plate. Drizzle with confectioner's sugar mixture while still warm. Sprinkle with chopped espresso beans. When cool, cut into slices and serve. Can be stored at room temperature for several days or can be frozen for later.

 

Notes: The blend of oat and all purpose flour gives this bread a mild and pleasing texture.

 

Number of Servings: 12

 

Submitted by: Bomberger ()

 

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