Espresso Toffee Banana Bread

Ok, here's the thing, we're not even going to try and pretend this is a healthy food option . But will it all be worth it? Oh, god yes. Enter: The Espresso Toffee Banana bread.

INGREDIENTS

3 large ripe bananas, mashed (about 1-1/4 cup)
2 short shots Mbeya
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup extra-virgin olive oil
3/4 cup packed dark brown sugar
2 large eggs
1-1/2 teaspoons pure vanilla extract
1/2 cup + 2 tablespoons toffee bits
1/4 cup chopped banana chips (optional)

DIRECTIONS

Preheat oven to 180°C and spray a 9 x 5 inch loaf pan with non-stick spray.
Mix banana and coffee in a small bowl.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and fresh espresso.
In a large bowl, whisk together the olive oil and brown sugar. Add eggs one at a time, mixing well after each addition. Add the vanilla extract and the banana-coffee mixture and stir until combined.
Slowly add the dry ingredients to the wet ingredients, stirring with a wooden spoon or a spatula until just incorporated. Fold in 1/2 cup toffee bits.
Pour mixture into prepared loaf pan and bake for 25 minutes. Remove from oven, sprinkle the top of the loaf with the remaining toffee bits and banana chips, then return to oven for an additional 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
Let the bread stand in the pan for 10 minutes before transferring to a wire rack to cool completely, then slice and enjoy!