Divine Banana Coffee Cake
Indulge in the irresistible charm of our *Divine Banana Coffee Cake*, a moist and flavorful treat that perfectly blends the comforting sweetness of ripe bananas with the bold kick of instant coffee. This easy-to-make recipe is elevated by a buttery cinnamon crumble topping loaded with crunchy walnuts or pecans, offering a delightful texture in every bite. Greek yogurt adds a creamy richness while a hint of vanilla rounds out the warm, aromatic flavors. Perfect as a breakfast centerpiece, afternoon snack, or dessert, this banana coffee cake is ready in just over an hour and serves up to 10. Whether served warm or at room temperature, it's sure to become your go-to recipe for special occasions and cozy gatherings alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, cubed and chilled
- 2 medium Ripe bananas, mashed
- 0.5 cup Greek yogurt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Instant coffee granules
- 1 tablespoon Milk
- 0.5 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Using a pastry cutter or your fingertips, cut the chilled butter into the dry ingredients until the mixture resembles coarse crumbs. Remove 1/2 cup of this mixture and set it aside in a small bowl for the topping.
To make the topping, add 1 teaspoon of cinnamon and the chopped walnuts or pecans to the reserved crumb mixture. Stir to combine and set aside.
In another bowl, whisk together the mashed bananas, Greek yogurt, eggs, vanilla extract, instant coffee granules, and milk until smooth and well combined.
Gradually fold the wet ingredients into the dry mixture and stir just until combined. Do not overmix.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Sprinkle the reserved crumb topping evenly over the batter.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Divine Banana Coffee Cake!
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 373.8 g | 136% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 333.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 360 mg | 28% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1860 mg | 40% | |
*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.
