Coffee And Banana Sponge Cake Recipe

Name: Coffee And Banana Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces sugar; 4 ounces butter; 2 bananas (mashed with a fork); 1 tablespoon coffee extract (in NZ I use 'Bushells' coffee essence); 1 egg (lightly beaten); 1/2 cup milk; 1 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 pinch salt; whipped cream, for joining

Servings: persons

1
["#1 Way of Making;.", "Grease and flour or line with baking paper, a square 8"" cake pan.", "Heat oven to 350'C/180'F.", "Cream together the butter and sugar until light and fluffy.", "Beat in the coffee essence.", "Mix in the mashed bananas.", "Add egg and milk.", "Sift together the dry ingredients and fold into creamed mixture.", "Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.", "Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.", "When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.", "#2 Way of Making;.", "Sift flour and baking powder and salt into bowl of mixer.", "Add in the sugar, egg, coffee essence and mashed bananas.", "Stir the baking soda into the milk and add to bowl.", "Melt the butter and add last.", "Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8"" tin.", "Bake 35mins approx and continue as for #1.", "*For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts."]

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces sugar, 4 ounces butter, 2 bananas (mashed with a fork), 1 tablespoon coffee extract (in NZ I use 'Bushells' coffee essence), and more.

Yes, Coffee And Banana Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee And Banana Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions