This one is for my coffee lovers.
I know this statement may seem dramatic but this is the best Banana Coffee Cake you will ever have. Rich coffee flavor, moist tender crumb and a luscious coffee glaze for an extra indulgent touch. Think your favorite coffee cake at the café but actually made with coffee and even better!
Why you'll love my recipe.
Bold coffee flavor
The cake and glaze are infused with real coffee, making it a dream for coffee lovers.
Simple ingredients
No complicated ingredients – just simple panty staples and fresh walnuts.
Bakery style cake
This banana coffee cake recipe tastes like you bought it from your favorite café!
Easy to make
Easy preparation, made in one bowl and ready in under one hour.
What is Banana Coffee Cake?
Think your favorite banana bread recipe but even better! My Banana Coffee Cake actually has coffee in it whereas in the typical American coffee cake, the only coffee involved is the one you’re drinking! If you like desserts with coffee, your going to love my Strawberry Tiramisu and Classic Tiramisu Recipe.
How do I get a crack down the center of my loaf?
Creating that beautiful crack down the center of banana bread is what makes a normal banana bread recipe look and taste like the perfect banana bread recipe. Here are two methods to achieve it:
Use a score technique
After pouring the batter into the pan, use a knife or skewer to lightly drag a line down the center of the batter. This directs the bread to rise and crack along the line as it bakes.
Add a butter line
This is my favorite technique! Before baking, place a thin strip of butter down the center of the batter. As the butter cooks and melts in the oven, it encourages the bread to split nearly down the middle.
Ingredient notes.
All-purpose flour
This recipe has not been tested with other types of flour.
Banana
Adds moisture and texture to the loaf.
Coffee
Infuses the cake with bold coffee flavor.
Sugar
Sugar is not just for sweetness. It affects moisture, structure and overall flavor. The sugar amount in this recipe is not as high as other cake recipes. It balances well with the strong coffee flavor.
Eggs
Necessary to bind the batter together. This recipe has not been tested without eggs.
Chopped walnuts
Adds a crunchy texture and nutty contrast to the soft cake.
Neutral oil
Oil adds moisture to the loaf. Any neutral oil like vegetable or canola.
Baking soda
These leavening agents help the cake rise, ensuring a light and fluffy texture. Baking soda also reacts with the coffee for a better lift.
Sour cream
Adds moisture and helps activate the baking soda.
For the rest of the ingredients, please see the recipe index card below!
What is the best pan to use?
I use a standard, 1lb. loaf pan for my Banana Coffee Cake. It’s also the same tins I use for my Brown Butter Banana Bread and Pumpkin Bread recipe too. (Shop my affiliate link here)
How to make Banana Coffee Cake.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Preheat and prepare
Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients
In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the oil, sour cream, vanilla extract and hot coffee. Whisk to combine. Then, mix in the smashed bananas.
Combine the dry ingredients
Bake
Bake for 55-58 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake. While the loaf bakes, whisk together the powdered sugar and hot coffee. Drizzle over the warm loaf and let it set before slicing.
What can I substitute for sour cream?
Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
What else can I add to my Banana Coffee Cake?
Chocolate chips are a delicious addition to my Banana Coffee Cake. Substitute half of the walnuts with chocolate chips to prevent the loaf from becoming too dense.
How do I make the glaze thicker?
If your glaze is too thin, add more powdered sugar. For a thinner glaze, add an additional splash of coffee, hot water or milk.
Can I freeze leftover Banana Coffee Cake?
Yes, you can freeze leftover cake but be mindful – the freshly baked moist texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftover Banana Coffee Cake.
Cool completely
Make sure the cake has cooled completely to room temperature before freezing.
Portion it out
Cut the apple cake into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
Expert tips from my test kitchen.
Measure the flour the right way
Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
Don’t overmix the batter
Whisk until no more flour is visible. Over-mixing creates extra gluten that will result in a dense cake.
How to store leftover coffee cake.
Fresh coffee cake stores well on the counter at room temperature for 2-3 days. The environment in the fridge tends to be very drying so it’s important to note that if storing in the refrigerator, make sure you wrap each slice tightly in plastic wrap. See directions above for how to freeze leftovers.
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Banana Coffee Cake
Ingredients
- 2 cups all-purpose flour, fluffed and spooned
- 2 large eggs
- 1 large banana, if small use 2 bananas peeled and smashed
- 3/4 cup granulated sugar
- 1/2 cup neutral oil vegetable or canola
- 1/2 cup chopped walnuts
- 3 Tablespoons sour cream may substitute with Greek yogurt or buttermilk
- 2½ teaspoons instant coffee
- 2 Tablespoons hot water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the coffee glaze:
- 1 cup powdered sugar
- 1 heaping teaspoon instant coffee
- 3 Tablespoons hot water
Instructions
Preheat and prepare.
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients.
- In a medium bowl, whisk together the sugar and eggs for about 30 seconds until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the oil, sour cream, vanilla extract and hot coffee. Whisk to combine. Then, mix in the smashed bananas.2 large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 3 Tablespoons sour cream, 2½ teaspoons instant coffee, 2 Tablespoons hot water, 1 teaspoon vanilla extract, 1 large banana, if small use 2 bananas
Combine the dry ingredients.
- Whisk in the flour, baking soda and salt until no more flour is visible. Then, fold in the chopped walnuts.Note: Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its bag or container, then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry! Toggle back from US Customary to Metric conversion in my ingredients section above to find the weight in grams.Note: Chocolate chips are a delicious addition to my Banana Coffee Cake. Substitute half of the walnuts with chocolate chips to prevent the loaf from becoming too dense.2 cups all-purpose flour, fluffed and spooned, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup chopped walnuts
Bake.
- Bake for 57-60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake. While the loaf bakes, combine the hot water and instant coffee. Whisk together with the powdered sugar. It may seem like a lot but some of the icing will drip off. Leave the loaf in the pan for 10 minutes before transferring to a wire rack. Place the loaf on a cooling wrack with parchment paper or a pan underneath. Drizzle over the warm loaf and let it cool before slicing.1 cup powdered sugar, 3 Tablespoons hot water, 1 heaping teaspoon instant coffee
Notes
- Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
- If your glaze is too thin, add more powdered sugar. For a thinner glaze, add an additional splash of coffee or hot water.
- Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
- Chocolate chips are a delicious addition to my Banana Coffee Cake. Substitute half of the walnuts with chocolate chips to prevent the loaf from becoming too dense.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Wow. Who knew banana and coffee would make such a good team. This is my new go-to loaf. Steps are easy to follow and it is absolutely delicious.
Thank you for the lovely review, Dae!
This was absolutely delicious!
Thank you! We love hearing reviews like this.