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    Banana and Hazelnut Coffee Cake

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    Banana and Hazelnut Coffee Cake

    In America, a coffee cake is not a cake flavoured with coffee, as you might imagine, but any cake that might be eaten for breakfast or lunch with a cup of coffee. This one is made with soured cream and bananas, and has a hazelnut topping. You can store it in an airtight container for 1-2 days.

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 45-50 minutes plus 10 minutes cooling
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Makes: 16 squares


    • For the cake
    • 280g self raising flour
    • 1 tsp baking powder
    • 284ml pot soured cream
    • 1 tsp vanilla extract
    • 90g unsalted butter, melted
    • 150g caster sugar
    • 2 large eggs
    • For the topping
    • 90g plain flour
    • 80g hazelnuts, finely chopped
    • 120g light brown muscovado sugar
    • ½ tsp salt
    • 3 large bananas
    • Juice of 1 lemon
    • 80g unsalted butter, melted


    1. Preheat the oven to 180°C, gas mark 4. Grease a 25cm square cake tin and line with baking parchment.
    2. To make the topping, place the flour in a large bowl with the hazelnuts, sugar and salt. Pour over the melted butter, then mix with a round-bladed knife until it resembles rough crumbs. Chill until needed.
    3. To make the cake, place all the ingredients in a large bowl and beat together until the mixture is smooth and thoroughly combined. Spoon into the tin and smooth with the back of a spoon.
    4. Peel and slice the bananas, then toss with lemon juice in a bowl. Scatter the bananas evenly over the surface of the cake mixture, then sprinkle over the hazelnut topping.
    5. Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Cool for 10 minutes in the tin, then lift out. Serve warm or cold.

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