Recipe for Banana and Walnut Coffee Cake

This cake is light, fluffy, and easy to prepare, making it perfect for gatherings or afternoon tea. You can enhance its flavor by substituting part of the flour with coffee powder or cocoa powder. It is recommended to use a bundt pan for this cake as it rises significantly during baking.

Ingredients for Banana and Walnut Coffee Cake

• Cake flour: 150 g (1 cup)

• Eggs: 5

• Cornstarch: 50 g (1/3 cup)

• Sugar: 230 g (1 cup)

• Oil: 100 g (1/2 cup)

• Water: 6 tablespoons

• Instant coffee or cappuccino mix: 1 packet

• Coffee powder: 1 tablespoon (slightly heaped)

• Medium-sized bananas: 2

• Chopped walnuts: 1/3 cup

• Vanilla: 1/2 teaspoon

• Baking powder: 1.5 teaspoons

Instructions for Preparation

1. Prepare Ingredients

• Separate the egg whites and yolks. Chill the egg whites in the refrigerator to help them whip better.

• Let the other ingredients reach room temperature.

• Sift the flour, cornstarch, and baking powder three times for a lighter texture.

• Grease the cake pan with butter, sprinkle with flour, and chill it in the refrigerator.

• Dissolve the cappuccino mix and coffee powder in 6 tablespoons of boiling water and let it cool slightly.

• Mash the bananas to your preferred consistency.

2. Whip the Egg Whites

• Begin whipping the egg whites on low speed, optionally adding 1 teaspoon of fresh lemon juice.

• After 1-2 minutes, increase the speed and gradually add half the sugar in a light stream.

• Whip for about 5 minutes until stiff peaks form. The meringue should hold its shape when turned upside down. Chill in the refrigerator.

3. Prepare the Egg Yolks

• Beat the yolks with the vanilla and the remaining sugar. Gradually add the coffee mixture in stages, whipping on high speed until the mixture becomes light and fluffy, about 8 minutes.

• Add the mashed bananas and oil to the yolk mixture and mix for about 1 minute.

4. Combine the Batter

• Sift the flour mixture over the yolk mixture in stages and gently fold to combine.

• Gradually fold in the whipped egg whites in 3-4 batches, being careful not to overmix to maintain the airy texture.

5. Assemble and Bake

• Pour half of the batter into the prepared pan.

• Toss the chopped walnuts with a little flour (to prevent sinking) and sprinkle over the batter.

• Pour the remaining batter over the walnuts. Optionally, place banana slices or chunks on top for decoration.

• Bake in a preheated oven at 180°C (350°F) for about 1 hour, or until a toothpick inserted into the center comes out clean.

Serving Suggestions

This banana and walnut coffee cake pairs perfectly with chocolate sauce, whipped cream, or your favorite frosting. Slice and serve warm or at room temperature for a delightful treat.

Enjoy this fluffy and flavorful cake with family and friends!