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What’s not to love about this simple, moist and yummy banana coffee cake with chocolate, walnuts and coconut flakes as the filling. Right? A different and delicious take on coffee cakes. Do try it, you’ll not regret it.
If you love baking with bananas then make my double chocolate banana bread, it's to die for!
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Banana Coffee Cake
What’s not to love about this simple, moist and yummy banana coffee cake with chocolate, walnuts and coconut flakes as the filling. Right?
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Servings: 12 portions
Ingredients
The Filling
- ⅔ cup all purpose flour (85 gr)
- ⅔ cup brown sugar (105 gr), packed
- 1 teaspoon cinnamon powder
- ⅓ cup unsalted butter (75 gr), cold & cut into cubes
- 3 oz semisweet chocolate 55% cocoa (90 gr), cut into pieces
- ⅓ cup coconut flakes (25 gr)
- ⅓ cup walnuts (30 gr), chopped
The Cake
- 2 ¼ cup all purpose flour (290 gr)
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (113 gr), soften
- 1 cup granulated sugar (200 gr)
- 2 eggs , room temperature
- 2 teaspoon vanilla extract
- 2 ripe bananas (10 oz or 280 gr), mashed
Instructions
The Filling
- In a bowl, add in flour, brown sugar and cinnamon powder. Mix well. Add in cold butter. Using your fingertips, massage the butter into the flour until the mixture becomes crumbly. Add chocolate, coconut flakes, walnuts and mix everything well. Set aside.
The Cake
- Sift the flour, baking soda, baking powder and salt into a bowl. Set aside.
- In another bowl, add in butter and sugar. Whisk for a few minutes until creamy. Add in eggs and vanilla extract. Mix until everything is well combined. Add in mashed banana and give it one last mix to combine.
- Add in sifted flour mixture. Fold everything together just to combine. Don't over mix to avoid hard, dense cake.
- Spoon ⅓ of our prepared filling evenly into a 10 inch (25 cm) bunt pan (that has been buttered and floured beforehand). Then spoon ½ of the cake batter on top. I use an ice cream scoop to make it easier. Spread the batter evenly. Then spoon the rest of the filling on top of the batter. Finish off with the rest of the batter, spreading it evenly also.
- Bake in preheated oven at 320ºF (160ºC) for 50 minutes or until golden brown and fully cooked. Loosely cover with aluminium foil if the cake browns too fast.
- Remove from the oven and leave it for 5 minutes. Move the sides a bit to help loosen the cake from the pan. Flip it onto a rack. Best served warm, enjoy!
Nutrition Facts
Calories: 463.9kcal, Carbohydrates: 64.4g, Protein: 5.7g, Fat: 21.2g, Saturated Fat: 12.1g, Cholesterol: 63.5mg, Sodium: 185.7mg, Potassium: 207.2mg, Fiber: 2.7g, Sugar: 35.6g, Calcium: 74.7mg, Iron: 2.5mg
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
Sapana says
Made it and it was delicious 😋 thanks for the wonderful recipe ❤️ it was a warm cinnamon cake perfect for a rainy day
Bea says
I'm happy that you liked it Sapana, thank you for your feedback ❤️!
Eileen says
Hi, what if I don't have a bunt pan? Can I use loaf pan?