Cranberry and Fig Spiced Bites

Banana and coffee loaf

A new twist on a moist banana loaf, this recipe can be made dairy free if required and is low in fat too!


2 Lyons Coffee Bags

175ml boiling water

100ml milk (or cold water for dairy-free)

2 large ripe bananas

1 egg

½ tsp vanilla extract

1 tbs oil

150g self-raising flour

150g wholemeal self-raising flourv

125g demerara sugar

pinch salt

40g pecan nuts, chopped

Coffee icing

100g icing sugar, sifted

Reserved coffee from recipe above

Dried banana chips for decoration


Step 1

Pour 150ml boiling water into a measuring jug then add the coffee bags, stir and squeeze then leave to brew for ten minutes, stirring and squeezing the bags every now and then

Step 2

Preheat the oven to 160ºC fan/180ºC conventional/gas 4. Line a large loaf tin with non stick baking parchment

Step 3

Remove the coffee bags, squeezing out the last bit of coffee then pour our a couple of tablespoons into a small bowl and reserve for the icicng, Measure the milk or cold water into the jug with the coffee

Step 4

Peel and mash the bananas with a fork on a plate then transfer to a small bowl. Mix in the egg, vanilla and oil

Step 5

Mix the flours with the sugar and salt in a large bowl then stir in the nuts, reserving a few chopped nuts for the top

Step 6

Add the banana mix to the flours then pour in the coffee. Combine quickly without over-working. Tip into the tin and smooth the top then sprinkle over the rest of the nuts

Step 7

Bake in the oven for 50 minutes. Check that the loaf is ready by inserting a wooden skewer into it – if it comes out clean, the loaf is ready. If not, leave to cook for another 5 minutes and check again. Cool in the tin

Step 8

If decorating with icing, mix the icing sugar with the reserved coffee until the right consistency to spoon over the loaf. Drizzle on the coffee icing then decorate with banana chips. Serve sliced with a little butter if desired (or nut butter for dairy-free)