Banana Coffee Cake with Walnuts

This banana cake is moist, and with lots of walnut and cinnamon flavour; along with banana flambé, is the best way to get rid of over ripe bananas!  A home cooked family favorite!

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180 g butter, at room temperature, plus more for pan

180 g granulated brown sugar

3 large eggs

250 g self rising flour

1 tsp salt

2 large mashed very ripe bananas

2 tbsp instant coffee diluted with 1 tbsp water

140 g strained Greek-style yogurt

1 tsp cinnamon

100 g chopped walnuts

For the glaze

½ cup icing sugar

1 tbsp water

1 tsp instant coffee


Preheat oven to 180 C.

Butter a rectangular loaf pan.

Beat butter and sugar until light and fluffy.

Add eggs, and beat well.

Gradually add the bananas, coffee, yogurt and cinnamon.

In a medium bowl, mix together flour and salt.

Add to the butter mixture, and whisk to incorporate.

Stir in nuts, and pour into prepared pan. It makes  a 23 by 12 cm loaf plus a few muffins.

Never fill your cake or bread moulds all the way up, so that there is room for rising. For this cake fill about 3/4 of the pan.

Bake until a knife or toothpick inserted into the Centre of the cake comes out clean, about 45 minutes.

Let rest in pan for 10 minutes then turn out onto a rack to cool.

To make the glaze sift icing sugar.

Dilute coffee into water and using a fork or small whisk blend into the sugar to make viscous paste.

Pour over the cold cake.

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