Cappuccino Mini Loaves

prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 mini loaves

Ingredients

Instructions

1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and lightly oil your tin - I just used a little avocado oil but you can use olive oil, melted coconut oil or spray oil.  Set aside
2. For the sponge, melt the 6 tsp coffee in the 1/2 cup (120ml) boiling water in a cup or mug and set aside to cool slightly
3. Peel the bananas and break into chunks in a large bowl.  Mash with a fork or potato masher
4. Add the almond milk, vanilla and vinegar, cooled coffee and whisk together
5. Add the flour, sugar, baking powder and bicarbonate and use a rubber spatula to mix everything together very well.  Stir up from the bottom of the bowl, making sure no pockets of flour remain
6. Divide the mixture evenly between the tin holes and bake for 20-25 minutes until a skewer or cocktail stick inserted into the center of one of the cakes comes out clean
7. Leave to cool in the tin for 5-10 minutes before carefully pushing up from the bottom of the tin to remove the mini loaves and put on a wire rack to cool completely
8. Check to make sure none of the removable tin bottoms have stuck to the bottom of the cakes!
9. While they're cooling mix the 2 heaped tsp coffee with 5 tsp boiling water and stir till dissolved.  Set aside to cool
10. Once the cakes are cold mix the icing sugar with the coffee.  You want a thickish, spreadable paste - if it's too dry add a little more cold water, too wet, add a little more icing sugar.  Only add small amounts at a time as a little goes a long way!
11. Spread the icing on top of the cakes with a butter knife or palette knife, smoothing across the top
12. You can add a little drizzle of white icing for a contrast to all the brown - just mix the extra icing and water together though this time you want a thinner, more runny texture
13. Spoon into a paper piping bag or into a sandwich bag and snip the end or corner off.  Pipe diagonal lines across the top of each cake.
14. Alternatively you can release your inner Picasso and just use a teaspoon to drizzle random patterns across the top of the cakes!  
15. Leave to set at room temp then store in an airtight container

Notes

• I experimented with not oiling a couple of the holes of the tin and whilst they did turn out with no sticking, they weren't as easy to remove as the ones I'd oiled

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