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Single slice with remaining loaf of banana and coffee cake with banana and white jug
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Banana and Coffee Cake

Adapted from Eat Fresh by Annabel Langbein

Ingredients

  • 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

Instructions

  • 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.

Notes

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