This is a large loaf cake which makes good use of leftover bananas. Definitely a pick-me-up snack with the great combination of coffee and chocolate. Freezes well when wrapped with a layer of plastic wrap followed by a layer of aluminum foil.
For the cake:
3 cups all-purpose flour
2 tsp. instant espresso powder
3 tsp. baking powder
½ tsp. baking soda
¾ tsp. kosher salt
2/3 cup coconut/grapeseed/olive oil
½ cup brown sugar
2/3 cup granulated sugar
2 large eggs, at room temperature
½ cup almond/soy/coconut milk
1 ½ tsp. pure vanilla extract
1 cup semi-sweet chocolate chips
For the glaze:
2 oz. bittersweet chocolate, chopped
½ cup confectioners’ sugar
3 tbsp. freshly brewed espresso
Preheat oven to 350F and line a 9-x5-inch loaf pan with parchment paper sprayed with cooking spray.
In a medium bowl, combine flour, espresso powder, baking powder, baking soda and salt.
In the bowl of a food processor fitted with the steel blade, combine the bananas, oil, sugars, eggs, milk and vanilla and well processed.
Add the dry ingredients and pulse until just combined.
Fold in the chocolate chips with a rubber spatula.
Transfer the batter to the pan and bake for 60 minutes.
Allow to cool for 20 minutes in the pan then transfer to a plate.
Melt the chocolate in a microwave over 60-90 seconds. Add the confectioners’ sugar and brewed espresso and stir until it becomes a pourable glaze.
Coat the cake with the glaze and spread over the top.