This easy-to-make coffee banana cake is a soft and moist snack cake with a delicious coffee flavor and a fluffy whipped coffee ganache on top! Serve this no-fuss cake for any breakfast, brunch, or dessert occasion!
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This coffee banana cake is perfect for old ripe bananas you have on hand!
I love serving it for a breakfast and brunch treat or a not-too-sweet dessert option as well.
This cake is so easy to make and has a delicate not-too-strong coffee and banana flavor that's just perfect.
This recipe uses my strawberry crumb cake as the base of it so it's super buttery, moist, and tender. It got high praise from everyone I shared it with, even the non-coffee lover fans!
why this is the best coffee banana cake recipe
- Easy-to-make snack cake recipe.
- A not-too-sweet cake with a delicious coffee and banana flavor and topped with a fluffy whipped coffee ganache.
- Perfect use for old ripe bananas.
- Great for any breakfast, brunch, or dessert occasion!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Banana: Bananas can vary in size so I recommend mashing them and then measuring them. You want to use bananas that are ripe and covered in brown spots for the best results!
- Buttermilk: Real buttermilk is recommended to keep the cake moist.
- Coffee: For this recipe, I used a pod of ground espresso beans (from a Nespresso coffee pod) but you can also use regular ground coffee or instant coffee.
- Unsalted butter: The butter should be soft and at room temperature before using. You can usually pull it out for a few hours before using it.
recipe instructions
Step 1: In a stand mixing bowl or with a hand mixer, cream the butter and sugar on medium-high speed for 4-5 minutes or until it is very light, white, and fluffy.
Step 2: Mix in the mashed banana, vanilla, and egg until completely combined. Scrape down the bowl as needed.
Step 3: Whisk together the all-purpose flour, salt, and baking powder in a bowl. In a separate bowl, whisk together the ground coffee and buttermilk. Alternate adding a third of the dry ingredients, half the buttermilk, and so on until each is just combined before adding the next. Do not overmix the batter!
Step 4: Evenly spread the batter into a lined square 8x8 baking pan and smooth the top with an offset spatula. Bake the cake at 350 F/180 C for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: While the cake is cooling, make the whipped ganache. Heat the heavy cream and ground coffee in a small pot over medium heat until it just starts to bubble. Pour it over the bowl of semi-sweet chocolate chips and let it sit for 1 minute, then stir to combine. Chill the ganache in the fridge overnight, or at least 4-6 hours.
The next day, pour the ganache into a stand mixing bowl and use the whisk attachment to whip the ganache on medium speed until light and fluffy. Frost the cake with the ganache and enjoy!
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use ripe bananas: Ripe bananas are perfect for making a moist and tender cake. If you don't have any recipe ones on hand, you can ripen fresh ones quickly in the oven or in a paper bag!
- Cooking times may vary: All ovens are different, your cake may bake quicker or take longer than the indicated baking time. I recommend always checking on it occasionally and testing for doneness with a toothpick.
storage & freezing
- Room temperature: This cake can be kept at room temperature or in the fridge in a sealed container. If kept in the fridge, you will need to let it sit out at room temperature to soften before eating. This cake will stay soft and fresh for 3-4 days in the fridge and 1-2 days at room temperature.
- Freezer: Freeze the cake individually cut or whole for up to 1 month in a sealed container.
faq's
Yes! I made this cake with a swiss meringue buttercream and a drizzle of melted chocolate and it was delicious. You can also enjoy it as is!
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
more recipes you'll love
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Recipe 📖
Coffee Banana Cake
Equipment
Ingredients
For the Cake
- ¼ cup buttermilk room temperature
- 2 teaspoon ground espresso or ground coffee or instant coffee
- 1 ½ cups + 2 tbsp all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large whole eggs room temperature
- â…” cup mashed ripe bananas about 2 small bananas
- 1 teaspoon vanilla extract
For the Ganache
- 1 cup heavy cream
- 2 ½ teaspoon ground espresso or ground coffee, or instant coffee
- â…” cup semi-sweet chocolate chips or chopped chocolate
Instructions
Making the Cake
- Preheat the oven to 350F/180 C and line a square 8x8 baking dish with parchment paper.
- Stir the buttermilk and ground espresso together and set it aside.¼ cup buttermilk, 2 teaspoon ground espresso
- Whisk together the flour, baking powder, and salt in a bowl and set it aside.1 ½ cups + 2 tablespoon all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- In a stand mixing bowl or with a hand mixer, cream the sugar and butter until light and fluffy, about 5 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Mix in the egg until combined.1 large whole eggs
- Mix in the mashed banana and vanilla.â…” cup mashed ripe bananas, 1 teaspoon vanilla extract
- Alternate the dry ingredients and buttermilk by adding a third of the dry ingredients first, then half the buttermilk, and so on, mixing until each it almost combined.
- Evenly spread the batter into the baking pan.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool on a wire rack.
Making the Whipped Ganache
- Heat the heavy cream and ground espresso in a small pot over medium heat until it just starts to bubble, then pour it over a bowl of the chocolate chips.1 cup heavy cream, 2 ½ teaspoon ground espresso, ⅔ cup semi-sweet chocolate chips
- Let sit 1 minute, then stir to combine.
- Place the ganache in the fridge to chill overnight or at least 4-6 hours.
- The next day, transfer the ganache to a bowl of a stand mixer fitted with the whisk attachment.
- Whisk the ganache until light and fluffy, about 1-2 minutes. Keep in the fridge until ready to use.
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use ripe bananas: Ripe bananas are perfect for making a moist and tender cake. If you don't have any ripe ones on hand, you can ripen fresh ones quickly in the oven or in a paper bag!
- Cooking times may vary: All ovens are different, and your cake may bake quicker or take longer than the indicated baking time. I recommend always checking on it occasionally and testing for doneness with a toothpick.
- Banana: Bananas can vary in size so I recommend mashing them and then measuring them. You want to use bananas that are ripe and covered in brown spots for the best results!
- Buttermilk: Real buttermilk is recommended to keep the cake moist.
- Coffee: For this recipe, I used a pod of ground espresso beans (from a Nespresso coffee pod) but you can also use regular ground coffee or instant coffee.
- Unsalted butter: The butter should be soft and at room temperature before using. You can usually pull it out for a few hours before using it.
- Room temperature: This cake can be kept at room temperature or in the fridge in a sealed container. If kept in the fridge, you will need to let it sit out at room temperature to soften before eating. This cake will stay soft and fresh for 3-4 days in the fridge and 1-2 days at room temperature.
- Freezer: Freeze the cake individually cut or whole for up to 1 month in a sealed container.
Tayler Ross says
My husband loves anything banana, so this is on my weekend baking list! It looks amazing- especially that frosting!
Cambrea Gordon says
Thanks Tayler! Let me know how it goes for you! 🙂
Anjali says
Love love love this coffee banana cake! It was moist, not too sweet, and great with my morning cup of coffee!
Cambrea Gordon says
Thanks so much, Anjali! So glad you enjoyed it 😊
Mahy says
Coffee... banana... cake... my three favorite words LOL. Can't wait to try the recipe now!
Janessa says
Oh my, what a tasty treat! And that whipped ganache would be good on almost anything!
Cambrea Gordon says
Thanks, Janessa! THe whipped ganache is divine!!
Tara says
Such a delicious coffee banana cake! Definitely perfect for brunch. I especially love that whipped coffee ganache over the top.
Cambrea Gordon says
Thanks Tara! I hope you try it soon!
Anthony says
This is my new favorite cake recipe! That whipped chocolate ganache is my favorite!