Imagine a dessert that combines the rich, comforting flavors of ripe bananas, smooth caramel, and bold coffee in one irresistible slice of heaven. This Banana Caramel Coffee Cake isn't just a recipe; it's a culinary experience that will transform your ordinary afternoons into extraordinary moments of pure bliss. Whether you're a baking enthusiast or a weekend warrior in the kitchen, this decadent cake promises to elevate your dessert game and leave your taste buds dancing with delight!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brewed coffee
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter and lightly dust with flour to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add mashed ripe bananas to the butter-sugar mixture and mix until well combined. The bananas should be very ripe for maximum sweetness and moisture.
- Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, alternating with the brewed coffee. Mix gently until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle generously with caramel sauce, allowing it to cascade down the sides of the cake.
- For best flavor, let the cake sit for 30 minutes after drizzling to allow the caramel to slightly set and infuse into the cake.
- Slice into 8 servings and serve at room temperature. Optional: Garnish with additional caramel sauce or a sprinkle of powdered sugar.
Tips
- Use overripe bananas: The darker and spottier the bananas, the sweeter and more flavorful your cake will be.
- Room temperature ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't overmix: Gently fold ingredients to maintain a light, tender crumb. Overmixing can lead to a tough, dense cake.
- Check for doneness: A toothpick with a few moist crumbs is perfect - it means your cake will be wonderfully moist.
- Let the cake cool completely before drizzling caramel to prevent it from becoming too runny.
- For an extra flavor boost, consider using espresso instead of regular brewed coffee to intensify the coffee notes.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
