Colombia Nariño Supremo with banana bread cake pops

Colombia Nariño Supremo

Colombia Nariño Supremo was a core coffee back in the day, but has been missing from the shelves since around 2009. Now, 8 long years later it has returned as part of Starbucks new single origin offerings. Even though Colombia Nariño Supremo has been missing from my life for so long, we were able to pick up right where we left off. Herbal notes with bittersweet chocolate notes and a walnut like finish. There is something so special and unforgettable about this coffee, and I am so glad it is back!

Colombia Nariño Supremo is a washed coffee with a medium body and a juicy acidity.  Elegant herbal notes with a walnut like finish, this coffee pairs well with chocolate, pecans and walnuts. Supremo is the highest grade of Colombian beans. They are large in size, which lens itself to a consistent roast.

In store, I love pairing this coffee with a warmed banana bread to showcase the walnut flavors. To change things up, I made banana bread at home, and turned them into cake pops! They are rich and pair perfectly with the Nariño!

banana bread cake pops

 

Save Print

Author: Jocelyn Freeman

Serves: 16 cake pops

Ingredients

• 1⁄2 cup unsalted butter
• 1 cup sugar
• 2 eggs, beaten
• 4 ripe bananas, mashed
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon pure vanilla extract
• ½ cup black walnuts, chopped, divided
• 1 container of cream cheese frosting or 4 oz of plain cream cheese
• 1 bar 70% dark chocolate

Instructions

1. Preheat oven to 350º. Prepare loaf pan with nonstick spray.
2. Using a stand mixer, cream the butter and sugar together until pale. Add eggs and crushed bananas. Mix throughly.
3. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
4. Mix just until combined, add ¼ cup chopped black walnuts. (reserve the remainder for the topping)
5. Pour into prepared loaf pan and bake for 55 minutes.
6. Remove from oven and let cool completely.
7. Cut the loaf into small squares and put in a medium sized bowl. (i like to cut the edges/top off for a smoother texture).
8. Mix frosting or cream cheese with your hands until combined. A little goes a long way, I only used a large spoonful of the frosting and found that to be enough. I prefer using canned cream cheese frosting (I know..) because it is delicious.
9. Form into small balls and place on a cookie sheet. Cover and freeze for several hours, or overnight.
10. Now you are ready to make your cake pops! I recommend using a styrofoam block to help hold the cake pops to dry.
11. Using a double boiler, melt 2 ounces the dark chocolate.
12. Dip the tip of the cake pop sticks into the chocolate and insert into the cake balls about half-way.
13. Freeze for about 20 minutes.
14. Melt the remaining chocolate and transfer to a large cup. Make sure you have enough chocolate to completely submerge the cake ball.
15. Remove cake balls from freezer.
16. Dip cake balls carefully into the chocolate until covered.
17. Let the excess chocolate drip off. Swirl and tap gently if needed.
18. Add the chopped black walnuts while the chocolate is still wet.
19. Stick the decorated cake pop into a styrofoam block to finish setting.
20. Place into the freezer to speed up setting time.

3.5.3208