Italian Breakfast Banana Bread with step by step pictures. Recipe adapted from the popular celebrity chef nigella lawson from her book nigellissima. The muffins made using ripe bananas, eggs, coffee which makes a fluffy muffins.
Italian Breakfast Banana Bread
This recipe is from nigella lawson's cookbook nigellissima. I am a great fan of nigella and i own each and every cookbook of her. Unfortunately it has not captured me in the way some of her previous cookbooks have, my all time favourite cookbooks of her is nigella christmas and nigella kitchen. But still i loving some recipes in this and i planning to try it as well. Will share the outcome here soon.
Table of Contents
About this Recipe
I liked this muffin because, it turned out to be so soft and moist. I liked the slight hint of coffee in this. As mentioned in the book, this is great to have for breakfast with a cup of coffee or tea. The actual recipe in this book calls for a loaf pan to make this, but i spooned the batter into muffin cases and baked it as muffins.
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Ingredients for Italian Breakfast Banana Muffins
All Purpose Flour / Maida - 1 ½ cup / 180 grams
Baking Soda / Cooking Soda - ½ tsp
Salt - ¼ tsp
Ripe Mashed Banana - 1 ¼ cup
Sugar - ¾ cup / 150 grams
Oil - ⅔ cup / 160 ml
Eggs - 2
Vanilla Essence - 1 tblspn
Instant Coffee powder - 2 tsp
How to Make Italian Breakfast Banana Muffins
- Preheat oven to 170 degree C. Line 12 cup muffin tray with muffin cases. Set aside. You can place a parchment paper on a loaf pan if you want to make this as a loaf cake.
- Take banana, eggs, sugar, oil, vanilla, coffee powder and mix well. Add in flour, baking soda and salt and fold gently,
- Now spoon this into the cupcake cases or the loaf pan. If you are making this as muffins bake it for 15 to 20 mins. For loaf cakes it will take around 55 to 60 mins.
- Insert a toothpick to check whether the cake is done.
- Remove it and cool for 5 mins.
- Now remove it from tray and enjoy warm.
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Nigella's Italian Breakfast Banana Bread Recipe
Ingredients
- All Purpose Flour / Maida - 1 ½ cup / 180 grams
- Baking Soda / Cooking Soda - ½ tsp
- Salt - ¼ tsp
- Ripe Mashed Banana - 1 ¼ cup
- Sugar - ¾ cup / 150 grams
- Oil - ⅔ cup / 160 ml
- Eggs - 2
- Vanilla Essence - 1 tblspn
- Instant Coffee powder - 2 tsp
Instructions
- Preheat oven to 170 degree C. Line 12 cup muffin tray with muffin cases. Set aside. You can place a parchment paper on a loaf pan if you want to make this as a loaf cake.
- Take banana, eggs, sugar, oil, vanilla, coffee powder and mix well. Add in flour, baking soda and salt and fold gently,
- Now spoon this into the cupcake cases or the loaf pan. If you are making this as muffins bake it for 15 to 20 mins. For loaf cakes it will take around 55 to 60 mins.
- Insert a toothpick to check whether the cake is done.
- Remove it and cool for 5 mins.
- Now remove it from tray and enjoy warm.
Italian Breakfast Banana Bread Step by Step
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| Take all your ingredients |
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| Take mashed banana puree in a bowl |
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| Add in sugar |
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| vanilla |
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| add one egg |
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| add in oil |
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| instant coffee powder |
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| now time to mix |
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| give everything a good mix |
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| add in flour |
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| Add in baking soda and salt |
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| mix well |
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| now everything is well mixed |
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| line a muffin tray with cupcake cases |
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| use an ice cream scoop to fill the cases |
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| done |
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| bake till done |
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| remove it and cool a bit |
Angel Mark
Hi Aarthi, your recipes are amazing I love trying them out. A little doubt regarding this one, should I mix the coffee powder with some water ? Coz it looks like that in the picture.
Dhija Albert
Can we skip the coffee powder
Anonymous
HI, I love this and make it every two or three weeks. I buy too many bananas purposely knowing they won't all be eaten before making the next one. The previoua post suggests cutting out the coffee but this for me is what transforms this cake from an ordinary banana cake to a rich deep cake, that is eternally moor-ish... Nigellas suggestion of mascarpone with cinnamon is a divine addition and takes it to another level! I'm in the UK and not sure about cups, but Nigellas original recipe has 4 tsp of coffee, but your recipe might be proportionate, I wouldn't use less when making her original in grams. Happy baking!