Mocha Banana Coffee Cake
This mocha banana coffee cake blends the smoothness of bananas with coffee and mocha for a deeply indulgent experience.
Ingredients
For the Cake:
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Ground coffee espresso or instant: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Granulated sugar: 1 cup
- Butter softened: ½ cup
- Eggs: 2
- Mashed ripe bananas: 2
- Buttermilk: ¾ cup
- Vanilla extract: 1 teaspoon
For the Streusel:
- Brown sugar: ½ cup
- Ground cinnamon: 1 teaspoon
- Chopped pecans optional: ½ cup
- Cold butter cubed: 3 tablespoons
Instructions
Prepare the Cake
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine flour, cocoa, ground coffee, baking powder, and baking soda.
- In another bowl, beat sugar and softened butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, buttermilk, and vanilla.
- Gradually add dry ingredients, mixing until smooth.
Prepare the Streusel
- In a small bowl, mix brown sugar, cinnamon, and chopped pecans (if using).
- Cut in cold butter until it forms a crumbly mixture.
Assemble the Cake
- Pour half the batter into the prepared pan.
- Sprinkle half of the streusel mixture on top.
- Add the remaining batter and top with the rest of the streusel.
Bake
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool and Serve
- Let the cake cool for 10–15 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 8%
- Vitamin C: 5%
- Potassium: 7%
Additional Notes and Tips
- For a richer flavor, use dark roast coffee.
- If you want extra crunch, add more chopped nuts to the streusel.
- Store cake in an airtight container for up to 3 days. Perfect for a breakfast treat or an afternoon pick-me-up!