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Banana, coffee cake © rosemaryandporkbelly.co.uk

Banana and coffee cake

A moist banana cake with a hint of cinnamon, coffee, almond and coconut
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Cake
Cuisine English
Servings 10


  • 5 tbsp olive oil
  • 100 grams agave syrup
  • 2 medium eggs
  • 3 bananas
  • 1 tsp vanilla extract
  • 1 tsp camp coffee syrup
  • 200 grams wholemeal flour
  • 1 or 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp bicarbonate of soda
  • 4 tbsp warm water


  • Preheat the oven to Gas mark 3 / 160 C
  • Oil and line the base of a 61/2" / 17cm round springform cake tin
  • Mash the bananas with the vanilla extract and coffee syrup
  • In a large bowl, stir the oil and agave syrup together.
  • Add the eggs, and whisk well.
  • Stir in the mashed banana.
  • Fold in the flour, cinnamon and salt.
  • Combine the baking soda with the warm water and add to the mixture.
  • Pour the batter into your prepared tin and sprinkle the top with the flaked almonds and dessicated coconut.
  • Bake for around one and a half hours checking your cake after 60 minutes.
  • Allow the cake to cool for about 10 minutes before removing from the tin and leaving to fully cool.