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    Home • Recipes • Breakfast

    Banana Coffee Cake

    Published: Sep 13, 2015 · Modified: Sep 21, 2023 by Jill Colonna7 Comments

    Jump to Recipe Print Recipe

    Healthy banana coffee cake with oil, walnuts and no sugar. Easy recipe with coffee - best made using old, ripe bananas sweetened naturally. Chestnut flour adds un petit French touch although buckwheat or rye flour are also delicious.

    thick moist slices of banana coffee cake with walnuts

    What to do with Old Bananas?

    We always considered bananas as "brain food" as the girls were growing up. So every rentrée, (return to school) and before exams, I'd buy fresh bananas for a healthy energy boost.
    I'd slice them on our favourite breakfast maple granola, chocolate granola, mashed on Scotch pancakes, or just on their own for goûter or a snack after school.

    Except the girls refused the lovely yellow bananas that were perfect for eating (not too sweet, not too hard), just after that green stage.

    The reason? They'd preferred extra ripened old bananas in this banana coffee cake. So, each day as the bananas aged, speckled and browned to almost black, they'd ask me to make this recipe. It's the perfect healthy treat to use up old bananas.

    Tip: Keep bananas out of the fridge. Once they're well ripened to make banana bread, (dark brown and heavily speckled), start baking with them. Otherwise freeze them until you're ready to bake and defrost before using.

    mashing up old bananas, perfectly ripe to make a cake
    use ripe, old bananas to make a naturally sweet and moist banana cake

    What Ripe Bananas Do in a Cake

    The older and riper bananas are, the better they are in a cake. When dark brown and heavily speckled, old bananas perhaps don't look great hanging around the kitchen but their real cake 'ap-peel' is hidden inside.

    The older and darker the banana, lurking underneath their heavily speckled skin are bright yellow, mushy fruit that have sweetened naturally as the starches convert to sugar. In fact, extra ripe bananas have three times more fructose than fresh greenish/yellow bananas.

    So when mashed to a purée and added to a cake, the result is two-fold:

    • ripe bananas give an extra moist cake texture, as opposed to crumbly; and
    • they add a natural sweetness so that little sugar is needed, if not at all.
    slice of moist cake with nuts and coffee coloured

    Mix of Banana and Coffee in a Cake

    This recipe originated from Nigella Lawson's Nigellissima. I loved her ingenious addition of espresso coffee powder to banana bread for an Italian touch.

    Not to be confused with a coffee cake which normally has a streusel topping and often no coffee in it, this one is plain, simple and contains coffee. It's the best combination.

    Healthy Banana Coffee Cake

    However, so many people just add sugar since they've always done it, I'm sure. I urge you to try this recipe without the sugar.

    I first cut the original recipe's whopping amount of sugar by more than half. On tasting, the family eventually agreed that even half the amount wasn't needed. So I now remove it altogether! With the bitter coffee and natural sweet bananas, we are unanimously happy to have this cake without the sugar - and with reduced oil.

    Like the Corsicans, in France we often enjoy cake like this for breakfast. My Corsican mother-in-law often makes a chestnut cake using chestnut flour, which is gluten free.

    As farine de chataigne is a strong-flavoured flour (and can be expensive), we mix it with plain flour. If you can't find chestnut flour, use buckwheat flour - also gluten free. Buckwheat (farine de blé noir or sarrasin) is used to make savoury thin buckwheat pancakes (galettes de sarrasin).

    This is also good with rye flour (farine de siègle) which is not gluten free and traditionally used to make a French gingerbread cake (pain d'èpices). So with rye, add some spice to festive it up a bit.

    So this recipe has evolved over the years, gradually adapting to our less sweet tastes.

    thick slices standing upright next to a French bowl of coffee, banana and walnuts

    More Banana Recipes Without Sugar

    Here are a few more recipes made with naturally sweet ripe bananas without any added sugar.

    • Healthy Banana Oat Muffins
    • Moist Banana Nut Bread
    • Tropical Rambutan Smoothie with banana, Valentina adds just a little honey to adjust the sweetness (Cooking on the Weekends)
    • Banana Chia Puddings - from Choclette's vegan recipes (Tin and Thyme).

    The recipe below can also make 12 banana coffee muffins. Why not add a few fresh blueberries in them?

    Banana Coffee Cake Recipe

    This recipe couldn't be easier. Gather all your ingredients first and weigh out 3-4 bananas to 300g without their skin. The batter is enough for one 450g or 1 pound cake tin or can make 12 muffins.

    The detailed printable recipe is below.

    pouring oil into mashed bananas amongst ingredients for a banana coffee cake

    First mash together the bananas using a fork, add a pinch of salt and beat in the sunflower oil. Stir in both eggs.

    adding coffee powder to the bowl of cake ingredients

    Sift the flour and add to the mixture with the baking soda and baking powder. Stir in the coffee powder until dissolved and ingredients are well combined.

    adding walnuts to the banana coffee cake batter

    Add the chopped walnuts (or other nuts). Transfer to a non-stick loaf tin.

    cake batter in tin before baking

    Bake in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.

    Leave to cool in the tin for 5-10 minutes then upturn onto a cooling rack.

    turning out banana cake from the cake tin when ready

    How Long Does Banana Coffee Cake Keep?

    Although delicious on the day of baking, the cake matures nicely and stays moist wrapped in foil or stored in an airtight container for up to 5 days. Also freezes well for up to 3 months - just defrost the night before.

    How to Serve

    We particularly enjoy slices of this cake on its own with a typical French breakfast bowl of coffee. Also good with cream cheese or chocolate spread.

    The girls love to spread it with unsweetened peanut butter (see my notes on picking a healthy brand in my peanut butter cookie recipe). The two together pack a real energy boost without any added sugar. So it's a healthy breakfast, particularly before a long walk, running or if needing some brain food before exams!

    moist banana coffee cake with a dollop of peanut butter

    Need more banana cake? Then try this chocolate banana marble cake.

    thick moist slices of banana coffee cake with walnuts

    Healthy Banana Coffee Cake (no sugar)

    Jill Colonna
    Healthy banana coffee cake with oil, walnuts and no sugar. Easy recipe with coffee - best made using old, ripe bananas sweetened naturally.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Cooling time 20 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Breakfast, teatime
    Cuisine British, French, Italian
    Servings 12 people
    Calories 175 kcal

    Equipment

    • 450g/1LB loaf tin non-stick (otherwise grease the tin)

    Ingredients
      

    • 3-4 medium bananas (or 300g without skins) very ripe
    • 100 ml (3.5 floz/ less than ½ cup) neutral-tasting oil grape seed/sunflower oil
    • pinch salt
    • 2 medium eggs organic
    • 100 g (3.5oz/ ¾ cup) plain flour
    • 75 g (3oz/ ½ cup + 1 tbsp) chestnut flour or rye/buckwheat/wholemeal flour, sifted
    • ½ teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 25 g (1oz/ 2 tbsp) chopped walnuts
    • 1 tablespoon instant coffee powder

    Instructions
     

    • Preheat the oven to 170°C/150°C fan/340°F (gas mark 3).
    • Mash the bananas to a purée, add the salt and beat in the oil and eggs.
    • Sift the flours and gradually beat into the mixture, adding the bicarbonate of soda, baking powder, coffee powder and walnuts.
    • Pour the batter into the loaf tin, place on a baking sheet and bake in the oven for 50 minutes, or until a cake tester comes out clean.
    • Leave the cake in the tin for about 5-10 minutes, then turn out on to a wire tray to cool.

    Notes

    Storage: although delicious on the day of baking, the cake matures nicely and stays moist wrapped in foil or stored in an airtight container for up to 5 days.
    Also freezes well for up to 3 months - just defrost the night before.
    Banana Cake Muffins: This batter also makes 12 muffins. Just pour into a non-stick muffin tin and bake for 20 minutes in a hotter oven 200°C/180°C fan/400°F/Gas 6.
    Per 61g serving: 3g protein, 16g carbohydrates, glycemic index: 10
    Keyword banana coffee cake, banana coffee cake muffins, banana coffee cake with oil, healthy banana coffee cake, moist banana cake

    This recipe was first published September 13, 2015 but is now completely updated

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    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

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    1. Luisa Bellissimo

      November 27, 2019 at 3:14 am

      5 stars
      Just made these, my husband was impress. I can't wait for our twin grandsons to enjoy them on Thursday, for you American Thanksgiving!
      They were perfect!

      Reply
      • Jill Colonna

        November 27, 2019 at 11:01 am

        So lovely to hear that you'll be enjoying this with your grandsons this week. Have a most wonderful and delicious Thanksgiving - thank you for stopping by to say hello. Enjoy the recipes!

        Reply
    2. Liz

      September 21, 2015 at 3:53 pm

      Julie is one smart cookie! I have a freezer full of ripe bananas and your banana cake looks like one terrific way to use them up 🙂

      Reply
      • Jill Colonna

        September 23, 2015 at 6:51 pm

        Bananas in the freezer? Now that's a great tip Liz. Next time I won't feel "obliged" to make something with them straight away!

        Reply
    3. Christina @ Christina's Cucina

      September 21, 2015 at 2:10 pm

      This cake sounds and looks lovely, so I can understand the bananas being left to over-ripen! Julie is a smart girl! I think it's going to take me a while to get used to being able to cook/bake with nuts now that Denisa is on the East Coast! Never had or used chestnut flour before. Lots of possibilities! 🙂

      Reply
    4. Jean-Pierre D

      September 14, 2015 at 7:12 am

      I always knew your girls were clever. Must try this - looks good, especially as it's a while since I used chestnut flour. Thanks for sharing Jill.

      Reply
      • Jill Colonna

        September 14, 2015 at 1:30 pm

        Clever? Think it's rather sneaky really 😉 I love using chestnut flour and appreciate it even more at breakfast. Enjoy Jean-Pierre x

        Reply

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