Kahlua Banana Brunch Cake
Indulge in the rich, tender flavors of Kahlua Banana Brunch Cake, a delightful treat that blends classic comfort with a sophisticated twist. This moist banana cake is infused with the smooth, coffee-infused essence of Kahlua liqueur, adding depth to the naturally sweet and tender banana base. A touch of sour cream ensures a luscious texture, while optional chopped walnuts or pecans provide a satisfying crunch. Perfect for breakfast, brunch, or a sweet mid-afternoon indulgence, this easy-to-make cake bakes up beautifully in just under an hour. Finished with a light dusting of powdered sugar, it’s an irresistible centerpiece for any gathering. Whether served with coffee or as an after-dinner dessert, this Kahlua Banana Brunch Cake is a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 medium ripe bananas, mashed
- 0.25 cups Kahlua liqueur
- 0.5 cups sour cream
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts or pecans (optional)
- 2 tablespoons powdered sugar for dusting (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed bananas, Kahlua, sour cream, and vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. If using, fold in the chopped walnuts or pecans.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.
Nutrition Facts
Calories |
3820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 519.7 g | 189% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 292.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 324 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1947 mg | 41% | |
*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.
