After my banana bread and banana bread deluxe (you can find both recipe on this website), I am sharing with you my banoffi bread: a gorgeous union between banoffi ingredients and banana bread!
Coffee, chocolate and toffee & chocolate frosting.
An authentic foodporn experience!
Ingredients
- 300 gvery ripe bananas (about 3 bananas)
- 180 gspelt flour (or white flour type 0)
- 180 gdark muscovado brown sugar
- 100 gshelled pecan nuts
- 100 gdark chocolate chips
- 75 mlsunflower oil (cold pressed)
- 2eggs
- 1 spoonroasted coffee beans
- 1 teaspoonground coffee
- 1 teaspoonground cinnamon
- 1 teaspoonbaking powder
for the frosting
- 200 glight muscovado brown sugar
- 100 mlfresh cream
- 50 gbutter
- q.s.dark chocolate chips
Preparation
– put the eggs and the sugar in a bowl and whisk them together for about 15 minutes or till you get a frothy cream;
– peel the bananas, chop them and put them in a separate bowl;
– mash the bananas with a fork till you obtain a cream;
– add the cinnamon to the banana and mix well;
– pour the mashed banana onto the previously obtained egg’s cream and mix well;
– add the oil and mix well;
– sift the flour onto a separate bowl together with the baking powder and the finely crushed pecan nuts;
– grind the coffee beans and add them to the flour mix too;
– add the chocolate chips;
– pour the creamy mixture onto the bowl with the dry ingredients and mix well till they are completely absorbed;
– pour the thus obtained cake mixture onto a greased plum-cake baking tray;
– bake at 170 degrees for about 50/60 minutes;
– allow to cool down while you prepare the frosting made of toffee as follow;
– put the sugar into a small saucepan, which you will put on the stove on very low flame;
– as soon as the sugar melts and caramelizes, add the butter and mix well till it melts;
– add the fresh cream and mix quickly to make a smooth liquid cream;
– pour it onto the banoffi bread and top with some chocolate chips;
– wait at least 10 minutes for the toffee to thicken, then you can slice and serve the cake
