Imagine waking up to the most heavenly aroma of freshly baked banana nut coffee cake, where ripe bananas, crunchy walnuts, and warm spices come together in a mouthwatering symphony of flavors. This isn't just another coffee cake - it's a game-changing breakfast experience that will transform your mornings from ordinary to extraordinary. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a delectable treat that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to ensure easy removal of the coffee cake.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture becomes light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the mashed ripe bananas to the butter-sugar mixture. Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and prevent clumping.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough, dense cake.
- Fold in most of the chopped walnuts, reserving a small portion for topping. Gently mix to distribute the nuts evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chopped walnuts on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Once cooled, cut into squares and serve warm. Optional: dust with powdered sugar or drizzle with a simple glaze for extra sweetness.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots for maximum natural sweetness.
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean or wet.
- Cool Properly: Let the cake cool in the pan for 10-15 minutes to help it set and make cutting easier.
- Optional Enhancements: Consider adding a cream cheese glaze, sprinkling cinnamon, or toasting the walnuts beforehand for extra depth of flavor.
- Storage Tip: Store the coffee cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 75mg
