Remember how I told you I was reading A Clash of Kings last time? Well, somehow I just felt like taking a break from that book and pick up Murakami. I have to say, he is definitely something. I’m reading Norwegian Wood and I am sure I’ll be telling you how I feel about it very soon.
For now, I’ll be focussing on this cake. THIS CAKE, okay, let me breathe. See, there are few things in this world that are as amazing as coffee, bananas, and butter (I see you, chocolate. But hear me out.) this cake is eggless, it’s super easy and so darn delicious you’ll be making it again and again.
A few things to remember while making this recipe:
- Brown Butter: This is crucial. Using normal butter will definitely not give you a bad tasting cake but trust me on this, use brown butter. It isn’t so hard to make.
- Springform pan: I say this because this cake is quite delicate. So it scares me to transfer it the way I’d transfer any random cake, so… Extra precautions.
- Use strong coffee.
- If your cake seems like it’s browning, lower down the oven temperature by 10 degrees and bake longer. Chances are, your oven is running hot.
Banana Coffee Cake
- 180 g Browned butter (recipe mentioned in notes)
- 3 medium Bananas (mashed)
- 100 g Brown sugar
- 20 ml Strongly brewed coffee
- 220 g All-purpose flour
- 1/4 tsp salt
- 2 tsp Baking powder
- 100 g Walnuts/Pecans (chopped)
- 1 tsp Vanilla extract
- 1-2 tbsp Milk (optional)
- 40 ml Melted butter
- 100 g Flour
- 1/2 tsp Ground cinnamon
- 2 tbsp Caster sugar
- 150 g Powdered sugar
- 1 tbsp strongly brewed coffee
- 1/8 tsp Vanilla Extract
Make the cake:
- Grease and line an 8-inch springform pan. Preheat your oven to 175 C.
- Mix all the ingredients for the streusel in a small bowl (mixture will resemble wet sand.)
- In a medium-large bowl add the browned butter (cooled), mashed bananas and sugar, and mix really well. Then add the vanilla and coffee.
- Sift in the flour, baking powder and, salt. Add the walnuts. Gently combine with a whisk or spatula. Add milk if your batter is too thick.
- Pour the batter into the prepared cake pan. Let it level out.
- Press the streusel mixture little by little on your hand and sprinkle it on the batter.
- Bake the cake at 175 C for approximately 50 minutes. A skewer inserted in the center should come out clean. Leave the cake to cool completely on a wire rack in the cake pan.
- Mix the ingredients for the glaze, add enough coffee to thin it out according to your desired consistency.
- Drizzle the glaze when the cake is slightly warm. Cut once cooled. Enjoy!
Method 1 – In a heavy bottom saucepan, heat the butter on a medium flame stirring occasionally for 5-8 mintes till the butter changes in colour and smells nutty. Set aside to cool.
Method 2 – Add the butter into a microwave safe bowl and microwave on full power for about 5-6 minutes, stop to stir once in the middle. Set aside to cool.
BUY WHAT I USED FOR THIS RECIPE: