Coffee Can Cake
A moist and flavorful banana cake baked in coffee cans, featuring ripe bananas, chocolate chips, nuts, and maraschino cherries, perfect for casual gatherings and dessert lovers.
Ingredients
Instructions
- Use a potato masher to mash bananas until liquid.
- Continue stirring in all ingredients: melted margarine, eggs, sugar, flour, baking soda, salt, chocolate chips, nuts, and drained maraschino cherries.
- Preheat oven to 350°F (175°C). Butter and flour four 1-pound coffee cans.
- Pour the batter equally into the four prepared cans.
- Bake approximately 1 hour or until the tops are brown and the cake is done.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour and half all-purpose flour. You can substitute applesauce for half of the margarine to reduce fat and add moisture. If you like, swap out the chocolate chips for dried fruit or coconut for a different flavor profile. Ensure your bananas are very ripe for optimal sweetness and flavor.
Serving Suggestions
This Coffee Can Cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with chocolate sauce. It pairs beautifully with Felix'S French Toast for a brunch spread or a cup of your favorite coffee.
Storage & Reheating
Store any leftover Coffee Can Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or until just heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Can Cake contains roughly 1251 calories, with 13g protein, 227g carbohydrates, and 39g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (68% of the Daily Value), and potassium (29% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas can actually enhance the flavor and moisture of the cake.
What can I substitute for margarine?
You can substitute unsalted butter or coconut oil for margarine in this recipe. If you're looking for a dairy-free option, use a plant-based butter alternative or even applesauce as mentioned in the tips.
How do I know when the cake is done?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. The tops should also be golden brown. Keep an eye on it towards the end of the baking time.
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).