Coffee Banana Cake

5 from 1 vote

Super moist with a little walnut crunch, topped with a tangy, sweet mascarpone frosting. This Coffee Banana Cake is a no-fuss, easy to make, SUPER delicious bake! Plus, it's egg-free.

Prep Time15

Cook Time40

Course: Cakes, Dessert

Cuisine: American

Servings: slices

Calories: 353kcal

Author: Natasha Minocha

Ingredients

1/2 cup Amaranth Flour
1 cup Whole Wheat Flour
1/2 tsp Baking Soda
1 1/4 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Cinnamon Powder
1/2 cup Brown Sugar
4 medium- sized Bananas
1 tbsp Instant Coffee I mixed the Instant coffee with 2 tbsp hot water to create a liquid mixture.
1/2 cup Yogurt
1/3 cup Coconut Oil you can use melted butter or any other neutral tasting vegetable oil
1 tsp Vanilla Extract
1/2 cup Chopped Walnuts

Mascarpone Frosting

1/2 cup Mascarpone Cheese, at room temperature
1/3 cup Icing sugar
Chopped walnuts and chocolate-covered coffee beans Optional

US Customary - Metric

Instructions

Preheat the oven to 180C. Grease an 8" cake tin well.
Sift both the flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
Stir in the brown sugar.
In another bowl, mash the bananas using a fork.
Add in the oil, yogurt, coffee, and vanilla extract. Mix well.
Fold in the mixed dry ingredients, until just combined. Don't overmix.
Fold in the walnuts.
Pour the batter into your prepared tin.
Bake at 180C for 40 mins, or until a skewer inserted in the center comes out clean with just a few moist crumbs attached.
If the cake starts browning too much on the top, cover loosely with a piece of foil.

Frosting

WIth an electric beater, whip the mascarpone cheese till its soft.
Then add the icing sugar, continue beating for 30 seconds to 1 minute.
Once the cake is completely cooled, top it with the frosting.
Top with chopped walnuts and chocolate-covered coffee beans. This is optional.
Because of the frosting, this cake needs to be stored in the refridgertor.

Nutrition