Banana Coffee Cake with Walnuts
This banana cake is moist, and with lots of walnut and cinnamon flavour; along with banana flambé, is the best way to get rid of over ripe bananas! A home cooked family favorite!
180 g butter, at room temperature, plus more for pan
180 g granulated brown sugar
3 large eggs
250 g self rising flour
1 tsp salt
2 large mashed very ripe bananas
2 tbsp instant coffee diluted with 1 tbsp water
140 g strained Greek-style yogurt
1 tsp cinnamon
100 g chopped walnuts
For the glaze
½ cup icing sugar
1 tbsp water
1 tsp instant coffee
Preheat oven to 180 C.
Butter a rectangular loaf pan.
Beat butter and sugar until light and fluffy.
Add eggs, and beat well.
Gradually add the bananas, coffee, yogurt and cinnamon.
In a medium bowl, mix together flour and salt.
Add to the butter mixture, and whisk to incorporate.
Stir in nuts, and pour into prepared pan. It makes a 23 by 12 cm loaf plus a few muffins.
Never fill your cake or bread moulds all the way up, so that there is room for rising. For this cake fill about 3/4 of the pan.
Bake until a knife or toothpick inserted into the Centre of the cake comes out clean, about 45 minutes.
Let rest in pan for 10 minutes then turn out onto a rack to cool.
To make the glaze sift icing sugar.
Dilute coffee into water and using a fork or small whisk blend into the sugar to make viscous paste.
Pour over the cold cake.