Banana Coffee Cake
A moist and fluffy cake made with ripe bananas, perfect for pairing with coffee or tea.
Ingredients
Main ingredients
- 2 medium ripe bananas, mashed The riper the bananas, the better!
- 1 cup sugar
- 1/2 cup butter, softened Can be substituted with applesauce or yogurt for a healthier version.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional) Adds texture and flavor.
- 1/2 cup chocolate chips (optional) Adds sweetness and richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is fluffy and light.
- Mix in the eggs one at a time, followed by the mashed bananas and vanilla extract, ensuring everything is combined well.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined; avoid overmixing for the best texture.
- If desired, fold in walnuts and chocolate chips for added flavor and texture.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick comes out clean.
- Allow the cake to cool for a few minutes in the pan, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months and thaw in the refrigerator overnight.