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–+ servings
Sliced coffee banana cake on parchment paper.
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5 from 1 vote

Coffee Banana Cake

This eggless coffee banana cake is soft, moist, and topped with a luscious, sweet mascarpone frosting that makes every bite irresistible. Perfect for afternoon tea, brunch, or as a show-stopping dessert for any celebration!
Prep Time15 minutes
Cook Time40 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 8 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 tsp Cinnamon Powder
  • 1/2 cup Brown Sugar
  • 3 medium Bananas
  • 1.5 tbsp Instant Coffee I mixed the Instant coffee with 2 tbsp hot water to create a liquid mixture.
  • 1/2 cup Plain Greek 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 Powdered sugar
  • Chopped walnuts and chocolate-covered coffee beans Optional
US Customary - Metric

Instructions

  • Preheat the oven to 180 C / 350 F. Grease an 8" cake tin well.
  • Sift both the flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
    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 tsp Cinnamon Powder
  • Stir in the brown sugar.
    1/2 cup Brown Sugar
  • In another bowl, mash the bananas using a fork.
    3 medium Bananas
  • Add in the oil, yogurt, coffee, and vanilla extract. Mix well.
    1.5 tbsp Instant Coffee, 1/2 cup Plain Greek yogurt, 1/3 cup Coconut Oil, 1 tsp Vanilla Extract
  • Fold in the mixed dry ingredients, until just combined. Don't overmix.
  • Fold in the walnuts.
    1/2 cup Chopped Walnuts
  • Pour the batter into your prepared tin.
  • Bake at 180 C/ 350 F for 40-45 minutes, 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

  • Using an electric beater or whisk, whip the mascarpone cheese till it's soft, about 1 minute.
    1/2 cup Mascarpone Cheese, at room temperature
  • Then add the powdered sugar, continue beating for 30 seconds to 1 minute.
    1/3 cup Powdered sugar
  • Once the cake is completely cooled, top it with the frosting.
  • Top with chopped walnuts and chocolate-covered coffee beans. This is optional.
    Chopped walnuts and chocolate-covered coffee beans
  • Slice and serve. Enjoy!

Notes

  • Use room temperature ingredients. This ensures a smoother batter and frosting.
  • For a soft, tender crumb, don't overmix the batter. Mix until the ingredients are combined.
  • You can easily use stronger coffee for a stronger flavor.
  • Use ripe bananas! The riper, the sweeter and more moist the cake will be.
  • Store the coffee and banana cake in the refrigerator.
 

Nutrition

Serving: 1 Serving | Calories: 353kcal | Carbohydrates: 37g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 226mg | Potassium: 150mg | Fiber: 3g | Sugar: 19g | Vitamin A: 204IU | Vitamin C: 0.4mg | Calcium: 107mg | Iron: 2mg