You know the sort. Only organic, free-range eggs. Mangoes that yield exactly the right amount when pressed gently with a thumb. The bananas must be blackened, their skins freckled beyond recognition. 

Sometimes these instructions are useful. More often, they become reasons to postpone cooking altogether.

Trust me, I have been there.

Last weekend, I found myself craving banana bread. Not tomorrow, not after a few more days of waiting. I wanted banana bread that afternoon.

The problem was that my bananas were merely ripe.

Bright yellow. Sweet enough. Ready to eat.

But not the dramatically overripe specimens that most banana bread recipes insist upon.

For a moment, I considered waiting.

Then I realised that waiting for perfection is sometimes the fastest route to never making anything at all.

So I baked anyway.

Rather than compensating with extra sugar, I decided to lean in another direction entirely. If my bananas offered a gentler sweetness, then coffee and chocolate could provide depth. Bitterness. Complexity.

The result was this coffee chocolate banana bread. The fragrance that filled the kitchen was not one of caramelised sugar but something earthier: roasted coffee, cocoa and warm banana mingling together in the oven.

A bittersweet symphony.

Who knew? It was exactly what I had wanted all along.

COFFEE CHOCOLATE BANANA BREAD

Most banana bread recipes recommend using heavily ripened or blackened bananas for good reason. As bananas ripen, their starches break down into sugars, making the fruit sweeter, softer and easier to incorporate into batters.

The resulting loaf is often richer and more intensely banana-forward.

Of course, not everyone enjoys very sweet bakes.

If, like me, you prefer a more restrained sweetness, then ordinary ripe bananas work beautifully. They still contribute moisture and flavour, but without overwhelming the loaf.

This also allows other ingredients to step forward and shine.

Fans of chocolate will appreciate the inclusion of cocoa powder; this brings a mellow cacao note. Dark chocolate nibs melt into the crumb and contribute a pleasant nuttiness. Instant coffee granules add gentle bitterness and a roasted aroma that deepens every bite.

Together they create a loaf that feels quite grown-up (or so I tell myself).

You’d notice I use extra virgin olive oil instead of butter.

Don’t get me wrong; I love butter but olive oil produces a wonderfully moist crumb that stays tender even a day or two later. It produces a softness that makes each slice especially satisfying.

Serve warm with a cup of black coffee and you may find yourself wondering why you ever waited for your bananas to turn black in the first place.

Ingredients

(A) Dry ingredients:

120g all-purpose flour

30g Dutch cocoa powder

2 teaspoons baking powder

A pinch of salt

2 teaspoons sugar

(B) Wet ingredients:

1 large ripe banana

4 tablespoons extra virgin olive oil

1 egg

3 tablespoons whole milk

2 tablespoons sugar

(C) To finish:

2 tablespoons instant coffee granules

A handful of dark chocolate nibs

Method

Preheat the oven to 180°C.

In a large mixing bowl, sift the flour. Add the Dutch cocoa powder, baking powder, salt and 2 teaspoons sugar. Mix well and set aside.

In a separate bowl, mash the banana until mostly smooth. Add the olive oil, egg, milk and 2 tablespoons sugar. Stir until well combined.

Add the dry ingredients to the wet mixture and mix until incorporated. Avoid overmixing.

Add the instant coffee granules and dark chocolate nibs. Stir briefly and somewhat haphazardly; pockets of coffee and chocolate throughout the batter are part of the charm.

Pour the batter into a 1-pound loaf tin lined with baking paper. Bake for 30 to 40 minutes, or until a skewer or knife inserted into the centre emerges clean.

Remove from the oven and allow the loaf to cool slightly in the tin for 5 minutes before transferring to a wire rack. Leave to cool for a further 5 minutes before slicing.

Enjoy warm, preferably with a freshly brewed cup of coffee.

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