Banana and Coffee Layer Cak – Easy Recipes (2024)

This banana and coffee layer cake is a delightful treat that’s both easy and quick to make. Perfect for birthdays or any special occasion, this cake combines the rich flavors of banana and coffee into a moist, flavorful cake that everyone will love. With a creamy pudding-based filling, it’s sure to be a hit. Let’s dive into the recipe!

Ingredients

For the Cake:

• 3 bananas
• 1 tablespoon instant coffee
• 2 eggs
• 1.5 cups milk (300 ml)
• 2 cups flour (240 g)
• 1 tablespoon baking powder (10 g)
• 3 tablespoons sugar

For the Cream:

• 200 g creamy butter
• Dry pudding powder (flavor of your choice)
• Water (as required by the pudding powder instructions)

For Decoration:

• Candied fruit or decorations of your choice

Instructions

Step 1: Prepare the Cake Batter

1. Mash the bananas:
   • In a large mixing bowl, mash the 3 bananas until smooth.
2. Add the coffee:
   • Stir in 1 tablespoon of instant coffee until it is well incorporated with the banana mixture.
3. Mix in the wet ingredients:
   • Add 2 eggs and 1.5 cups of milk to the banana mixture. Whisk until the ingredients are well combined.
4. Add the dry ingredients:
   • In a separate bowl, sift together 2 cups of flour, 1 tablespoon of baking powder, and 3 tablespoons of sugar. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Step 2: Cook the Pancake Layers

1. Heat the pan:
   • Heat a dry frying pan over medium heat.
2. Fry the layers:
   • Pour about 3 large spoonfuls of the batter into the pan to form a pancake. Cook each pancake for 5 minuteson one side, then flip and cook for another 3 minutes on the other side, or until golden brown and cooked through.
3. Repeat:
   • Continue frying pancakes until all the batter is used up. Set the pancakes aside to cool.

Step 3: Prepare the Pudding Cream

1. Cook the pudding:
   • Prepare the dry pudding powder according to the package instructions using water. Once cooked, allow the pudding to cool completely.
2. Beat the butter:
   • In a mixing bowl, beat 200 g of creamy butter until fluffy and light in color.
3. Combine the pudding and butter:
   • Gradually add the cooled pudding to the whipped butter, a little at a time, beating continuously until the mixture is smooth and well combined. The cream should be light and fluffy.

Step 4: Assemble the Cake

1. Layer the cake:
   • Place one pancake layer on a serving plate and spread a generous amount of the pudding cream on top. Repeat with the remaining pancake layers, stacking them on top of each other and spreading cream between each layer.
2. Frost the cake:
   • Once all the layers are stacked, spread the remaining cream over the top and sides of the cake.
3. Decorate:
   • Decorate the cake with candied fruit or other decorations as you like.
4. Chill the cake:
   • Place the assembled cake in the refrigerator for at least 2 hours to allow the flavors to meld and the cream to set.

Step 5: Serve and Enjoy

1. Slice and serve:
   • Once chilled, slice the cake and serve. Enjoy the delightful combination of banana, coffee, and creamy filling!

Cook’s Notes

• Bananas: Make sure to use ripe bananas for the best flavor and sweetness in the cake.
• Cream: The cream can be flavored with different pudding powders like vanilla, chocolate, or caramel to add variety.
• Cooking: Keep an eye on the pancakes while cooking to ensure they don’t burn. Adjust the heat if necessary.

Variations

Chocolate Banana Cake

Add cocoa powder to the batter for a chocolatey twist.

Nutty Layer Cake

Mix crushed nuts like walnuts or almonds into the batter or sprinkle between the layers for added crunch.

Fruit-Filled Cake

Layer fresh sliced fruits like strawberries or blueberries between the cake layers for a fruity surprise.

Cinnamon Banana Cake

Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.

Frequently Asked Questions (FAQs)

1. Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture may vary slightly.

2. How do I store the cake?

Store the cake in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.

3. Can I freeze the cake?

Yes, the pancake layers can be frozen before assembling. Freeze the layers individually, then thaw and assemble when ready.

4. What can I use instead of instant coffee?

You can use espresso powder or brewed coffee (adjust the liquid content if using brewed coffee).

5. Can I make this cake without eggs?

Yes, you can substitute the eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg).

This banana and coffee cake is a unique and delicious dessert that’s easy to make and sure to impress. With its soft, pancake-like layers and creamy pudding filling, it’s perfect for birthdays or any special occasion. Try this recipe and enjoy a treat that everyone will love!