Espresso powder can be made by baking a single layer of espresso coffee beans on a cookie sheet at 200°F for 1 hour in the oven. Then grind them in a coffee grinder at the finest setting. Use a sieve to filter out larger particles. Store in an air tight container.
In separate bowl, wisk dry ingredients together.
Cream eggs, sugar, oil, vanilla and espresso powder.
Break ripe bananas into small pieces and throw into creamed sugar mixture. Use electric mixer to beat into batter.
Blend flour mixture into batter in two stages till well mixed.
Pour into greased and floured Bundt pan.
Bake at 350° F for 35 minutes. Or untill wooden tooth pick comes out cleanly.
Cool for a few minutes, then turn over and remove from pan. Finish cooling on a wire rack.