Banana Coffee Cake with Strawberry Glaze
Indulge in the perfect balance of sweet and tangy with this Banana Coffee Cake with Strawberry Glaze, a delightful twist on classic coffee cake recipes. This moist and tender cake combines ripe bananas, a hint of cinnamon, and crunchy walnuts or pecans for a comforting base, while the luscious strawberry glaze drizzled on top adds a vibrant pop of flavor and color. Effortlessly easy to whip up in under an hour, this recipe is perfect for brunch gatherings, afternoon tea, or an elegant dessert. The fresh strawberry glaze made from puréed strawberries and powdered sugar creates a show-stopping finish that pairs beautifully with the cake’s natural sweetness. Whether you’re a coffee cake lover or searching for a delectable way to use ripe bananas, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 113 grams unsalted butter
- 150 grams granulated sugar
- 100 grams light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 280 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 120 grams sour cream
- 80 grams chopped walnuts or pecans
- 150 grams strawberries (fresh or frozen)
- 120 grams powdered sugar
- 1 tablespoon milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan or a similarly sized baking pan.
In a mixing bowl, mash the bananas until smooth. Set aside.
In a large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined.
Fold in the mashed bananas and chopped walnuts or pecans, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools slightly, prepare the strawberry glaze. If using fresh strawberries, wash, hull, and slice them. For frozen strawberries, thaw before using.
Add the strawberries to a blender or food processor and purée until smooth.
In a small bowl, whisk together the strawberry purée, powdered sugar, and milk until it reaches a smooth, drizzleable consistency.
Allow the cake to cool for at least 15-20 minutes before removing it from the pan.
Drizzle the strawberry glaze over the cooled cake, letting it drip down the sides for a decorative effect.
Slice and serve the cake, enjoying its moist texture and harmonious banana and strawberry flavors.
Nutrition Facts
Calories |
4579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 701.4 g | 255% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 431.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 483 mg | 37% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2471 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
