Chocolate Banana Coffee Cake
Indulge your senses with this irresistible Chocolate Banana Coffee Cake—a moist and flavorful treat that combines the richness of ripe bananas, the decadence of cocoa, and the aromatic kick of instant coffee. Topped with a buttery cinnamon streusel, this dessert or snack offers a delightful texture contrast that will keep you coming back for more. The use of sour cream ensures every bite is tender and luscious, while melted chocolate chips add pockets of indulgent sweetness. Perfect for breakfast, brunch, or an afternoon pick-me-up, this coffee cake pairs beautifully with a steaming cup of coffee or tea. Ready in just over an hour, it’s the ultimate homemade comfort food that’s sure to impress your family and friends.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 pieces ripe bananas
- 120 grams unsalted butter (softened)
- 150 grams granulated sugar
- 50 grams brown sugar
- 2 pieces eggs
- 2 teaspoons vanilla extract
- 210 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 120 grams sour cream
- 100 grams chopped chocolate or chocolate chips
- 1 tablespoon instant coffee powder
- 65 grams all-purpose flour (for streusel)
- 65 grams brown sugar (for streusel)
- 45 grams cold butter (for streusel)
- 1 teaspoons ground cinnamon (for streusel)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) square or round baking pan.
Step 2
Prepare the streusel topping: In a small bowl, combine 65 grams of all-purpose flour, 65 grams of brown sugar, 1 teaspoon of ground cinnamon, and 45 grams of cold butter cut into cubes. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. Set aside.
Step 3
Mash the bananas in a medium-sized bowl until smooth and set aside.
Step 4
In a large mixing bowl, cream 120 grams of softened unsalted butter, 150 grams of granulated sugar, and 50 grams of brown sugar together until light and fluffy.
Step 5
Beat in the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract and the mashed bananas.
Step 6
In a separate bowl, sift together 210 grams of all-purpose flour, 30 grams of cocoa powder, 1.5 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.25 teaspoons of salt.
Step 7
Dissolve 1 tablespoon of instant coffee powder in the sour cream. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream coffee mixture, starting and ending with the dry ingredients. Mix until just combined.
Step 8
Fold in 100 grams of chopped chocolate or chocolate chips.
Step 9
Pour the batter evenly into the prepared pan and spread it out using a spatula.
Step 10
Sprinkle the streusel topping evenly over the batter.
Step 11
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Step 12
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 13
Serve warm or at room temperature with a cup of coffee or tea. Enjoy!
Nutrition Facts
| Serving size | (1436.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4545.9 |
| Total Fat 205.7g | 0% |
| Saturated Fat 123.9g | 0% |
| Cholesterol 790.4mg | 0% |
| Sodium 2499.6mg | 0% |
| Total Carbohydrate 655.1g | 0% |
| Dietary Fiber 35.6g | 0% |
| Total Sugars 368.9g | |
| Protein 63.4g | 0% |
| Vitamin D 170.1IU | 0% |
| Calcium 543.1mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 2951.7mg | 0% |
Source of Calories