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READY IN 40 mins

Simple Banana Coffee Cake

Read Reviews (6)

"This is a no-frills cake that tastes great with morning beverages or as a snack. It's good for using up those overripe bananas that you hate to throw away." — NH Nancy

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Original recipe makes 1 9-inch square cake Change Servings

1/2 cup butter or margarine
1 cup white sugar
2 eggs
2 ripe bananas, mashed

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Footnotes

Cook's Note:
You can sift a thin layer of confectioner's sugar over the top a minute or so after it comes out of the oven if you want it to look fancy, but the browned top has a nice rich nutty taste all by itself.

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I added 1/2 tsp of cinnamon into the recipe for a little extra flavor, it turned out great :) A couple years ago I had this recipe for cinnamon coffee cake that was very similar to this and I used to add bananas to it. I lost that recipe when we moved, and this really reminded me of that bread recipe. Thanks for the post

—mfoust

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Most Helpful Critical Review

Apr 29, 2013

I wasn't a big fan of this cake, not because it was bad, but because it's so nondescript. It's not particularly flavorful or even pretty or interesting to serve. Adding a teaspoon of vanilla and a lemon buttercream frosting did little to overcome that. Simple it is, I'll give it that, but unfortunately this cake is completely forgettable.

—naples34102

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6 Ratings

Apr 21, 2013

easy, excellent. I made a couple of changes: substituted 1/4 c greek yogurt for 1/4c of the butter, added 1/2 tsp vanilla to wet mixture, substituted 3/4 cup whole wheat flour for regular flour, put in slightly less than a cup of sugar, and added 1/4 cup oats.

—april20

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May 04, 2013

It's exactly what it says it is. Very good, and very simple. Having said that, I tweaked the heck out of it the second time I made it. After I mixed the batter I added chopped walnuts (1/2 cup or so) and a chopped FIRM banana. Then, after pouring it into the pan I topped it with a standard streusel topping. Lemme tell ya... over the top!

—JanHomeCookin

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Apr 23, 2013

This is a good banana cake, but the name is deceiving. This is by no means a coffee cake. It has a great taste and texture, looks just like the photo, and bakes exactly 30 minutes, as the recipe says.

—gidgette

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Apr 18, 2013

This was fabulous! Moist and light and yummy!

—mommyheisler

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Nutrition

Calories
209 kcal
10%

Carbohydrates
31.2 g
10%

Cholesterol
56 mg
19%

Fat
8.7 g
13%

Fiber
0.9 g
3%

Protein
2.7 g
5%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Simple Banana Coffee Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 209
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 5.2g 26 %
Cholesterol 56mg 19 %
Sodium 242mg 10 %
Potassium 98mg 3 %
Total Carbohydrates 31.2g 10 %
Dietary Fiber 0.9g 3 %
Protein 2.7g 5 %
Sugars 19.2g
Vitamin A 6 %
Vitamin C 3 %
Calcium 1 %
Iron 8 %
Thiamin 12 %
Niacin 11 %
Vitamin B6 6 %
Magnesium 3 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.