Gosh do we love a bit of banana bread. It’s perfect for breakfast, brunch, as a morning snack or as a midnight fridge raid. But if you want to take your banana bread to the next level we have just the thing, our Lavazza espresso butter.

Serves 8

Ingredients

150g butter (softened)
100g caster sugar
1 tbsp golden syrup
2 large eggs
150g self-raising flour
1 tsp baking powder
3 ripe bananas
30g chocolate chips
A pinch of salt

150g butter
1 espresso (around 35ml)
1 tbsp icing sugar

Instructions

 Pre-heat your oven to 180c and grease a loaf tin.

Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat the eggs and slowly add to the butter and sugar mixture. Add the golden syrup, flour, baking powder and salt and mix well.

Mash together the bananas and stir into the mixture with the chocolate chips. Pour the cake batter into the tin and bake for 30-35 minutes or until a skewer comes out clean.

To make the espresso butter allow the butter to come to room temperature so it’s nice and soft. Make an espresso (we love Lavazza A Modo Mio) and allow it to cool. Using an electric whisk or mixer beat the butter until fluffy, add in the espresso and the icing sugar. Mix until the mixture is combined, light and soft, this could take a few minutes so be patient.

To serve, slice the banana bread and top with a tsp of the espresso butter.

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