Coffee Banana Cake
If you’re a banana bread fan you’ll love this coffee flavoured version, topped with coffee infused whipped cream and chopped banana. All your favourite morning flavours in one delicious sweet bake!
Ingredients
- 1 tsp instant coffee powder
- 50g butter, softened, plus extra to grease
- 150g sugar
- 1 egg
- 5 tbsp milk
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 120g self-raising flour
- 1 tsp ground cinnamon
To decorate (optional)
- 150ml double cream
- ½ tsp instant coffee powder, or to taste
- ½ tsp vanilla extract
- Fresh banana slices
Instructions
- Preheat the oven to 200ºC/180ºC Fan/Gas Mark 6. Line and grease a 2lb loaf tin with baking paper.
- Mix the coffee powder with 1 tbsp boiling water and set aside to cool.
- In a large bowl, whisk the butter with the sugar. When light and fluffy, whisk in the egg. Add in the milk, cooled coffee, and vanilla extract and whisk again.
- Gently fold in the mashed banana, flour and cinnamon.
- Spoon the mixture into the tin, level the surface and bake for 40-45 minutes until cooked through. It's ready when a skewer passed into the centre of the cake comes out clean.
- When cooked, remove the cake from the oven, leave to cool in the tin for 5 minutes, then turn out onto a rack and leave to cool completely.
- If you want to decorate the cake, whip the cream with the coffee powder and vanilla extract. Spread over the cooled cake and top with banana slices just before serving.