This is a recipe that has taken some time to purloin from my daughter. She bakes banana bread around the clock as a loaf rarely makes it through to Day Two.  Comforting and delicious, this formula also happens to be dairy free, a big win for my Eldest.

Ground coffee brings depth and serenity, but it is the burnt caramel notes from the coconut sugar which really bring this tea cake home.  Grab your Robyn.  It’s time to bake.

Source

115g dairy free butter, (Pure is the best one I’ve found so far)

2 large eggs

200g coconut sugar

150g self raising flour

1 tsp vanilla paste

2 tbsp fresh ground coffee

1 tsp cinnamon

1 tsp baking powder

Good pinch of salt

2 bananas, mashed – the riper, the better, plus an extra banana to decorate

Action

Line a 2lb loaf tin with greaseproof paper and set your oven to 170c.

In a stand mixer using the paddle attachment, beat the dairy free butter, vanilla paste and coconut sugar for 3-5 minutes, until lighter in colour and well combined.

In a separate bowl, combine the dry ingredients using a hand whisk to remove any lumps.

With the mixer on medium speed, add an egg and beat well. Add a tbsp or two of the dry mix, to avoid the batter splitting, and then add the second egg.

Remove the bowl from the stand mixer and stir in the mashed bananas.

Transfer batter to the tin and spread evenly. Slice the additional banana length ways, just as you would for a banana split and place atop the batter, seeded side up.

Bake for 40-55 minutes. After the first 15 minutes, lightly cover with a foil ‘hood’ to prevent the cake from catching.

Allow to cool completely, if you can, before cutting.