espresso banana bread

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Sometimes, when your ferocious feline wakes you at four in the morning, and keeps you up for hours, one needs a slice of banana bread slathered with almond butter to make it through the day alive. After having been up half the night with my kitty, I’m a zombie who took some caffeinated shortcuts and loaded my banana bread with espresso. Like all of Nigella’s recipes, this banana bread is a cinch to make, and you don’t need to get fussy with stand mixers and all the accoutrements.

INGREDIENTS: Adapted from Nigella Lawson’s Nigellissima
2/3 cup grapeseed, canola or safflower oil, plus some for greasing
3 medium bananas, very ripe
2 tsp vanilla extract
pinch salt
2 eggs, room temperature
3/4 cup superfine sugar {I used cane and it was fine}
1 cup + 2 tbsp all-purpose unbleached flour
1/2 tsp baking soda
3 tsp instant espresso powder
1 x 450g/1lb deep loaf tin

DIRECTIONS
Slip a baking sheet into the oven, and preheat the to 325F. Get out a loaf tin, and line it with baking parchment or a loaf liner, or lightly oil it.

Mash the bananas with the vanilla extract and salt and then beat in the oil. Now, beat in the eggs, one by one, followed by the sugar. Mix the flour with the bicarb and espresso powder, and beat these dry ingredients into the runny batter.

Pour the batter into your prepared loaf tin, and pop it into the oven, on the baking sheet, and bake for 50-60 minutes, or until slightly coming away at the sides and bulgingly risen.

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