This coffee banana cake is the best banana cake you have ever had is with taste of coffee powder made with all purpose flour, sugar, ripe banana, baking powder, instant coffee, eggs, milk,, oil and butter. This cake is frosted with a frosting mix made by chopped chocolate, milk, instant coffee. Make your afternoons sweeter with this quick and easy No-Oven Banana Coffee Cake recipe!
Coffee History in the Philippines
While coffee may not be the first thing about the Philippines you think about. It is still commercially producing Arabica, Robusta, Excelsa,, and Liberica coffee beans. Coffee is primarily grown in East Africa, Central and South America. Phillipines counts for the 15% of coffee production mainly from Luzon, with Liberica and Robusta being the main coffee species grown. This is because Robusta and liberica were more resistant to the weather and has more marginal growing conditions.
In the 1740’s Coffee was first introduced by Spanish Monks in Batangas and made it the Coffee Capital of the Country. In 1890’s the coffee industry was left with problems as the production of Arabica was destroyed with coffee leaf rust. During the American colonization the Philippines planted Liberica to replace Arabica which then became major supplier of coffee to America. After the Philippine’s independence the importation of other produce such as rice, sugar, and coffee to America were cut and the favor for Arabica coffee returned. Still the Philippines joined the international Coffee Organization in 1980. Philippines have a growing coffee industry. Local farmers, entrepreneurs, and the government made the “Philippine Coffee industry roadmap” project made to boost domestic coffee output and sufficiency.
How did Banana bread get so popular? How to make this No-Oven Banana Coffee Cake?
Banana bread and banana cakes are common desserts sold from groceries, bakeries, high-end restaurants to being one of the usual home baked good. There’s something about freshly baked banana bread that just feels more homey and warm. Banana bread has much iteration from the original bread, from adding chocolate bits, nuts, other flavorings like syrups and liquor, and sometimes the addition of frosting made of chocolate, vanilla, or cream cheese.
Housewives who were looking to find extra income invented banana cake during the depression era in 1930. Baking powder and baking soda were just getting popular around this time as well as other cake ingredients. Groceries were giving out recipes to use bananas in muffins and pancakes to keep people buying overripe bananas. It was in the 1960’s that banana bread got a revival and arose in popularity. Nowadays banana bread is beloved by many because of it’s simplicity and many ways of forms like cupcakes, cakes, bars, and breads.
This recipe combines both caffeine and fruit to make a delicious dessert. This Banana coffee cake reduces the sugar factor by taking the sweetness from ripened bananas. Which helps makes it a little less sinful than a whole cake.
But if you don’t mind a bit more sweetness, spread and pipe some chocolate frosting on top!
No oven Banana Coffee Cake
8
servingsA caffeinated ‘healthy’ cake
Ingredients
2 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
3 medium sized bananas or 1 cup of chopped bananas
1 tablespoon instant coffee
2 large eggs
1 cup milk
1/3 cup oil
Butter for greasing
- For the frosting
2 cups chopped chocolate
1/2 cup milk
1 – 2 tablespoons instant coffee
Directions
- In a bowl, sift together flour, baking powder, and sugar. Set aside.
- Prepare a blender, add in bananas, instant coffee, eggs, milk, and oil. Blend well. Add the dry ingredients and blend till smooth. Remember to scrape the sides.
- In a pan at medium heat, grease this with butter. Add 1 cup of batter, cooking till you see air bubbles or cover for 5 – 7 minutes. Flip the cake with a plate and cook the other side for 3 – 5 minutes. Make 3 – 4 layers.
- Cool the cakes on a rack.
- For the frosting, in a bowl add in chocolate, coffee and milk. Heat this in a microwave for 25 – 30 seconds, mix till smooth.
- Chill this in the freezer for 30 minutes or 1 hour. Whisk or use a mixer to whip up the chocolate till it looks fluffy.
- Arrange the bottom cake and add the frosting, repeat till the end. for the last layer, pour the remaining frosting on top. And chill if the frosting feels soft.
- Slice and enjoy!
Recipe Video
Notes
- Make sure the cakes are totally cooled before adding the frosting.
- Shake the pan when cooking the cakes to make it easier to remove.
- Heat the frosting in the microwave if it still has bits and pieces. Melting till you get a smooth texture.
No oven Banana Coffee cake recipe (tagalog):
Sahog
- 2 tasa harina
- 1 kutsarang baking powder
- 1/3 tasa puting asukal
- 3 saging or 1 tasa ng hati hati na saging
- 1 kutsarang instant coffee
- 2 malaking itlog
- 1 tasa gatas
- 1/3 tasa mantika
- Mantikilya pang grasa
For the frosting
- 2 tasa chopped tsokolate
- 1/2 tasa milk
- 1 – 2 kutsarang instant coffee
Paano lutuin
- Sa mangkok, salain ang harina, baking powder, at asukal. Itabi.
- Maghanda ng blender at lagyan ng saging, instant coffee, itlog, gatas, at mantika. Iblend ng mabuti. Idagdga ang mga tuyong sangkap at iblend. Alalahannin na kailangn iscrape ang mga gilid.
- Sa kawali na may katamtamang init, igrasa ito ng mantikilya. Lagyan ng 1 tasa ng batter, iluto hanggang maymakita na mga butas o takpan ito ng 5 – 7 na minute. Baliktarin gamit ang plato at lutuin ang labilang duto ng 5 -7 na minute. Ulitin ito ng 3 – 4 na layer.
- Palamigin ang mga keyk sa rack.
- Para sa frosting, sa isang mangkok ihalo ang tsokolate, instant coffee at gatas. Initin sa microwave ng 25 o 30 na segundo. Haluin hangang makinis ang itsura.
- Palamigan ito ng 30 minuto o 1 oras. Batihin o gamit ang mixer o batis hangang mag doble ang laki.
- Ayusin ang pang ibaba na keyk at lagyan ng frosting. Ulitin hangang sa dulo. Ilagay ang natitirang frosting sa itaas at palamigin kung masyadong malambot ang frosting.
- Hatiin at ienjoy!
