Banana Coffee Cake

I'm a serious coffee addict. I suppose it began with my first job, which was serving loads of fresh java to customers of the Second Cup. I didn't drink it then, and hated how my clothes reeked of coffee grounds at the end of the day. If I could have bottled that scent, I'd be wearing it now, baby. As it stands, I cannot face a morning without my steaming cup o' joe. I even enjoy it the nerdy way, which is through my Keurig single brewer. I am so impressed at the efficiency, temperature, and above all, outstanding flavour that I have turned into an unbearable coffee snob. (At least, I shun that tar-like concoction you find at a particular Canadian chain that you order in 'double-doubles'.)

With such a fine brew at hand, it gives me great reason to indulge in another fine treat - coffee cake. There's something about the texture and flavour of coffee cake that makes it a reasonable indulgence for an afternoon. They tend to not require heaps of icing, or sugar; coffeecakes stand well on their own. So, after looking at a group of sad, overripe bananas, I thought it would be a great excuse to make a companion to my beloved coffee in the form of a banana coffee cake.

This cake is surprisingly sweet despite only having 8 tablespoons of sugar:

  • 1/4 cup butter, softened
  • 8 tablespoons sugar, divided
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana
  • 1/4 cup sour cream
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon

This was a great find of a recipe online. I didn't modify a thing - so thanks to whoever created this! You do need to use a smaller pan, as this makes a smaller cake. After creaming half the sugar and butter, I added the egg, banana, vanilla and sour cream. To this mix, I folded in the flour, baking soda/powder and salt. I added a lot of banana - I don't think you can add too much. After pouring half the mix in a bundt pan, I combined the walnuts, cinnamon and the other half of the sugar to layer, then poured the remaining mix over top, and baked it in the oven at 350F for 40 minutes. 

The result was so moist I had to convince myself it was thoroughly baked! Was the toothpick lying? The answer was no. This cake is a heavenly combination of cake and banana bread. I thought I'd make a glaze, but realized that would be gilding a lily - there just is no need. Banana coffee cake goes exceptionally well with coffee, and makes a great excuse to drink lots. Or, does the coffee encourage one to eat more cake? It's an enigma. A delicious, delicious, enigma. 


  1. Ok - I HAVE to try this! Bookmarked for the next time I have a bunch of past-their-prime bananas on the kitchen counter. Whoever thought of the middle layer of goodness has got to be a genius!!

    I'm a complete zombie before I have my first cup of the day. My eyes are usually half closed when I make it ROFL

  2. wow this looks incredible. i always find myself ripping off ends of bread to dunk in my coffee...I'm thinking this might just be a better option!


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