Banana Coffeecake
A moist, flavorful banana coffeecake with a tender crumb, perfect for breakfast or brunch, combining sweet banana with a hint of baking soda's rise, suited for all ages.
Ingredients
Instructions
- Cream shortening and sugar together.
- Add eggs, beating well after each addition.
- Stir in mashed banana.
- Mix dry ingredients (flour, baking soda, salt) together in a separate bowl.
- Add dry ingredients to banana mixture and mix well.
- Pour the batter into a greased square pan.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with applesauce, which will also add moisture. If you don't have shortening, you can use butter or coconut oil instead. To enhance the flavor, add a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. Ensure your bananas are very ripe for the best sweetness.
Serving Suggestions
This Banana Coffeecake pairs beautifully with a hot cup of coffee or tea, making it a perfect addition to brunch or afternoon snacks. Consider serving it alongside a fresh fruit salad for a refreshing contrast. You can also top it with a light glaze made from powdered sugar and milk for an extra touch of sweetness.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, place the coffeecake in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Coffeecake contains roughly 233 calories, with 2g protein, 26g carbohydrates, and 14g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. You might want to use a blend of both for a lighter outcome. Keep an eye on the baking time, as whole wheat flour may require slight adjustments.
How can I make this recipe gluten-free?
If you're using a pre-mixed gluten-free flour, it should work well without any additional binding agents.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chopped walnuts or pecans will give a delightful crunch and enhance the flavor. Similarly, chocolate chips can be folded into the batter for a sweet twist. Just be sure to adjust the baking time slightly if you add a significant amount of extra ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).