HomeBakingEdd Kimber’s Espresso And Cocoa Nib Banana Bread Indulge with a slice (or several helpings) of Great British Bake Off winner Edd Kimber’s delicious espresso and cocoa nib banana bread. Creamy and packed full of coffee flavour, it’s perfect for a mid-morning treat. Ingredients: 225g plain flour 2 tsp baking powder 1/2 tsp salt 3 tbsp ground coffee 25g cocoa nibs 250g ripe bananas (weighed without skins) 100ml sour cream 185g light brown muscavado sugar 2 large eggs 1 tsp vanilla bean paste 150g unsalted butter, melted Method 1 To make the banana bread, grease a loaf tin with a little butter and line with a strip of parchment paper, so that the ends hang over the long sides of the pan (this makes removal of the cake a lot easier) and preheat the oven to 180C (160C fan) 350F. 2 Place the flour, baking powder, salt, coffee and about 2/3 of the cocoa nibs into a bowl and whisk together to combine. (see tips for adjusting strength of the coffee in the cake) 3 Place the banana into a large bowl and use a fork to mash, until just a few small lumps remain. Add the remaining ingredients and mix together until smooth and uniformly combined. 4 Pour the flour mixture over the banana mixture and gently fold together, mixing until the flour is just combined, but being very careful not to over mix, as this will make the bread chewy and tough. Scrape the batter into the prepared pan and top with the remaining banana, simply sliced through the middle and placed on top, cut side showing. Sprinkle the remaining cocoa nibs on top of the cake, avoiding the banana. 5 Bake in the preheated oven for about 50-55 minutes or until a skewer inserted into the middle of the cake comes out just about clean. 6 Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely. Kept wrapped in clingfilm in a sealed container this cake will keep for up to three days but can also be frozen for up to a month. Recipe courtesy of Edd Kimber. Click here for more of Edd’s delicious recipes.