May 142019
Banana and Coffee Cake

A tender banana cake with a hint of coffee and a sweet cold-brew drizzle.

Today will be rather brief, but I committed myself to two recipes each week for you and I intend to stick to it despite life things trying to get in the way. I do have another recipe to add to the strawberry fest of the last couple weeks, but I’m afraid it will have to wait. And so I present an excellent banana and coffee cake. Not a coffee cake, but a banana cake with coffee – semantics are important.

Top view of cake before the drizzle
A lovely craggy top before pouring the syrup on.

Speaking of, what makes something a fruit or vegetable bread rather than cake? I mean, it’s not the presence or absence of yeast, there are plenty of cakes with yeast. I suppose one could argue texture, but that doesn’t seem to be consistent either. And quantity of sugar is certainly not a factor – I’ve put more sugar in a zucchini bread than in many chocolate cakes. I think would a great topic for further debate. The odd places my mind goes. Actually, The Flour Handprint did a nice post on quick breads though it still doesn’t cover why certain ones get particular names…

Top view of banana and coffee cake with banana, coffee grounds and white jug

I would definitely categorize this as a cake rather than a bread. Like the carrot cupcakes from the other week, this recipe originates from Eat Fresh by Annabel Langbein and she calls it a cake. Even though I’ve adapted it heavily, I think it is still very much a cake – especially with the drizzle on top!

Front view banana and coffee cake with single slice and white jug

Banana and Coffee Cake

Adapted from Eat Fresh by Annabel Langbein


  • ½ c/115g unsalted butter softened
  • ¼ c/50g white sugar
  • 1/3 c + 1 tbs/85g brown sugar packed and separated
  • 3 lg eggs
  • 2 tbs/30ml bourbon
  • 1 c/225g mashed bananas about 2
  • 1 tsp/4g baking powder
  • 1 tsp/6g baking soda
  • ¼ tsp salt
  • 1 tbs/4g espresso ground coffee
  • ¼ c/60ml yogurt
  • 1 ¾ c/150g all-purpose flour
  • 1 banana sliced in 1/4” rounds
  • 1 c + 2 tbs/125g powdered sugar
  • 2-3 tbs/30-40ml strong brewed coffee* at room temperature or cooler


  • Preheat oven to 350Grease and flour a 9” x 5” loaf pan
  • Cream butter and sugars with an electric mixer until creamy.
  • Add eggs and bourbon and continue beating until fluffy.
  • Add banana and beat until combined.
  • Add baking powder, baking soda, salt, coffee grounds, and ½ of flour. Beat until just combined.
  • Mix in the yogurt until just combined, and then remaining flour until smooth
  • Fold in sliced banana. Scrape batter into prepared pan and sprinkle with 1 tbs brown sugar
  • Bake for 45-55 minutes until a skewer inserted comes out with a few crumbs. Allow to cool in pan for 20 minutes before removing and cooling to room temperature.
  • In a cup or bowl with a pouring spout, mix powdered sugar and just enough coffee to bring to a pourable consistency.
  • Slowly pour over cake lengthwise to coat the top.


*I recommend coffee made in a French press, cold or warm brewed. I like having just a few bits of grounds remaining.

Write a Comment

Your email address will not be published. Required fields are marked *