Banana Bread with Espresso Butter, as seen in Stylist magazine

For the ultimate morning pick-me-up, slather espresso butter on banana bread – my recipe recently featured in Stylist magazine and makes a delicious indulgent weekend brunch or afternoon treat.

Banana Loaf
225g Unsalted Butter
300g caster sugar
4 free range eggs
450g plain flour
2g salt
8g baking powder
11g bicarbonate of soda
480g bananas
15g whole milk
50g Chopped Pecans
Honey to brush + more chopped pecans to decorate

Espresso Butter
125g unsalted butter
2 espresso coffee shots – to taste
2 tbsp Icing Sugar


  1. Line 2 x 2lb loaf tins with silicone paper and place aside.
  2. In a large bowl, beat the butter and sugar until light and fluffy.
  3. Gradually add the egg into the mix one at a time and scrape down the edges. Whisk until the mixture is a smooth consistency.
  4. Sift the dry ingredients into the bowl and fold carefully into the egg mix.
  5. In a separate bowl, mix the pureed bananas with the milk.
  6. Add to the bowl and mix in carefully.
  7. Divide the batter into the tins.
  8. Sprinkle the tops evenly with chopped pecans.
  9. Bake at 160° for 45 – 55 minutes or until a skewer comes out clean.
  10. Remove from the oven, cool for 10 minutes.
  11. Place the cakes into an airtight container until the next day.
  12. Brush the tops with honey.
  13. To make the butter, mix the coffee, sugar and soft butter until smooth. Add more coffee and sugar to taste. Serve alongside the banana bread and a cuppa!


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