Banana Walnut Coffee Cake
Banana Walnut Coffee Cake is a delicious and easy-to-make dessert that is perfect for any occasion. This moist and flavorful cake is made with ripe bananas, crunchy walnuts, and a hint of coffee flavor that will leave your taste buds wanting more.
To make this Banana Walnut Coffee Cake, you will need the following ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup chopped walnuts
To start, preheat your oven to 350°F and grease a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract. Mix in the cooled coffee and mashed bananas until well combined. Gradually stir in the dry ingredients until just combined, being careful not to overmix. Fold in the chopped walnuts.
Pour the batter into the prepared baking pan and smooth out the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Banana Walnut Coffee Cake is perfect for breakfast, brunch, or dessert. It has a moist and tender crumb with a subtle coffee flavor that pairs perfectly with the sweetness of the bananas and the crunch of the walnuts. Serve it warm or at room temperature with a cup of coffee or tea for the ultimate treat.
Type: Dessert, Cake
Main Ingredients: Banana, Walnut, Coffee
Cooking Tips:
- Use ripe bananas for the best flavor and texture.
- Make sure the coffee is cooled before adding it to the batter.
- Don't overmix the batter, as this can result in a tough cake.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
