Banana Coffee Cake
Course:
Dessert
Ingredients
Cake
- 200 grams Sugar
- 2 Egg (large)
- 120 millilitres Vegetable Oil
- 36 grams Sour Cream (or yogurt)
- 1 teaspoon Vanilla Extract
- 21⁄2 teaspoons Instant Espresso Powder
- 30 millilitres Water (hot!)
- 1 Bananas (large, or 2 small)
- 240 grams Plain Flour
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 60 grams Walnuts (chopped)
Coffee Glaze
- 23 millilitres Double Cream
- 1⁄2 teaspoons Instant Espresso Powder
- 90 grams Confectioners' Sugar (sift after measuring)
- 1⁄4 teaspoons Vanilla Extract
Steps
- Preheat the oven to 175°C conventional. Line a standard (1lb) loaf pan with parchment paper and grease all sides. Set aside.
- In a large bowl, whisk together the sugar and eggs for about 30 seconds until fluffy and light yellow.
- Add the oil, sour cream, vanilla extract and hot coffee (instant coffee + hot water). Whisk to combine.
- Then, mix in the smashed bananas.
- In a medium bowl, combine the flour, baking soda, and salt.
- Add the dry ingredients to the wet -- do not over-mix!
- Fold in the chopped walnuts.
- Bake for 60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake.
- Leave the loaf in the pan to cool for 10 minutes before transferring to a wire rack to cool completely.
Make the glaze:
- Warm the cream on the stove until barely simmering or warm it in the microwave for 15-30 seconds.
- Whisk espresso powder into the warm cream, then whisk in the confectioners’ sugar and vanilla extract until combined.
- Place parchment paper under the wire rack before drizzling the cake with the glaze.
Source: https://bakecookrepeat.com/recipe/banana-coffee-cake/