Coffee cake with banana make perfect breakfast or snack between meals. It’s a perfect recipe for all coffee lovers. These coffee cake with banana is super easy to put together! just follow my steps down below.

How To Make Coffee Cake

To start, beat eggs using electric mixer until fluffy, then beat in sugar. Beat in one egg at a time until well combined. After that, sift in flour and cocoa, then add in grated or chopped milk chocolate. You can use dark chocolate as well. Combine all the ingredients together. Than transfer to prepared baking pan and bake until a toothpick inserted in the center of the cake comes out clean. Cool completely. Meanwhile, whipping the chilled heavy cream. Add in powdered sugar and Mascarpone cheese. Whip until stiff peaks then add instant coffee and mix just to combine. Evenly cut off the top of a cake and crumble it above a bowl. Transfer the cake to a spring form lined with baking powder. Paper will help to remove the cake from the pan. Then, slice banana horizontally, place it flatly on the cake. About 2/3 of frosting spread evenly over banana. Grate milk chocolate using big holes of grater. Transfer it to crumbled top of the cake. Sprinkle with grated chocolate and crumbled cake. Rest of the frosting spread over sprinkles and once again sprinkle with chocolate and cake mixture. Refrigerate 2 hours before serving.

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Check Out My Other Cake Recipes :

Coffee Cake With Banana

Perfect recipe for all coffee lovers.
Prep Time30 mins
Total Time2 hrs 55 mins
Course: Dessert
Yield: 9
Cost: 5 €

Equipment

  • Electric mixer

Materials

  • 2 eggs
  • 4 tbsp sugar
  • 4 tbsp flour
  • 1 tbsp cocoa
  • chocolate bar
  • 200 ml whipping cream 30 %
  • 4 tbsp caster sugar
  • 250 g Mascarpone cheese
  • 1 tsp instant coffee
  • 2 piece banana
  • 100 g grated milk chocolate

Instructions

  • In a large bowl beat eggs until fluffy then start beating in sugar. Beat in one egg at a time until well combined.
  • Sift in flour and cacao then add grated milk chocolate. Gently combine all ingredients. Pour the batter into the prepared 20 cm spring form.
  • Bake in preheated oven at 160° C 20- 25 minutes until a toothpick inserted in the centre comes out clean. Remove from oven, set aside to cool completely.
  • Start slowly whipping the chilled heavy cream. Add in powdered sugar and mascarpone cheese. Whip until stiff peaks then add instant coffee and mix just to combine.
  • Cut off the top of a cake evenly and crumble it above a bowl. Transfer the cake to a spring form lined with baking powder. Paper will help to remove the cake.
  • Slice banana horizontally, place it flatly on the cake. About 2/3 of frosting spread evenly over banana. Grate milk chocolate using big holes of grater. Transfer it to crumbled top of the cake.
  • Sprinkle with grated chocolate and crumbled cake. Rest of the frosting spread over sprinkles and once again sprinkle with chocolate and cake mixture. Refrigerate 2 hours before serving.

Video

  1. In a large bowl beat eggs until fluffy then start beating in sugar. Beat in one egg at a time until well combined.
  2. Sift in flour, cacao then add grated milk chocolate. Gently combine all ingredients. Pour the batter into the prepared 20 cm spring form. Bake in preheated oven at 160° C 20- 25 minutes until a toothpick inserted in the center comes out clean. Remove from oven, set aside to cool completely.
  3. Start slowly whipping the chilled heavy cream. Add in powdered sugar and mascarpone cheese. Whip until stiff peaks then add instant coffee and mix just to combine.
  4. Cut off the top of a cake evenly and crumble it above a bowl. Transfer the cake to a spring form lined with baking powder. Paper will help to remove the cake.
  5. Slice banana horizontally, place it flatly on the cake. About 2/3 of frosting spread evenly over banana. Grate milk chocolate using big holes of grater. Transfer it to crumbled top of the cake.
  6. Sprinkle with grated chocolate and crumbled cake. Rest of the frosting spread over sprinkles and once again sprinkle with chocolate and cake mixture. Refrigerate 2 hours before serving.