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Mocha Banana Bundt Cake
Prep Time
20 mins
Bake time
50 mins
Total Time
1 hr 10 mins

This is a kind of a cake that goes very well with tea or coffee and also as a midnight snack! I’ve tried munching on a piece as a dessert after lunch and I can bet that it will taste wonderful if it is warmed slightly in the microwave and served with a dollop of vanilla ice cream!

Course: Cakes
Author: Shireen Sequeira
  • 225 grams all purpose flour * see notes
  • 2 teaspoons baking powder
  • 3 eggs
  • 200 grams soft brown sugar or caster sugar separated
  • 200 grams unsalted butter at room temperature
  • 3/4 th cup (2 medium (cavendish/golden banana or 4 small (elaichi) (150 grams peeled weight)) bananas, mashed
  • 2 tablespoons water
  • 1 tablespoon instant coffee powder
  • For the chocolate ganache:
  • 15 grams unsalted butter at room temperature
  • 85 grams plain chocolate or chips
  • 1/4 teaspoon instant coffee powder
  1. Preheat oven to 160 C. Grease a 2 litre bundt pan with a little butter and dust with flour. Keep aside
  2. Place 2 tablespoons of sugar, water and coffee powder into a small saucepan and simmer for 2 minutes until it thickens up and turns syrupy. Remove from heat and allow to cool
  3. In a large bowl beat the butter and sugar till fluffy. Then add one egg at a time and beat well between each addition.
  4. Add in the mashed bananas, the cooled coffee syrup and mix well.
  5. Sift in the flour in parts and fold the batter to incorporate. Pour mixture into the prepared bundt pan and bake for 45-50 mins or until the skewer inserted comes out clean
  6. Remove and place on a wire rack to cool. After 10-15 mins invert the cake carefully on the rack to cool completely.
  7. To prepare the frosting, place the butter and chocolate in a heat proof bowl over a saucepan of simmering water such that the water does not touch the base of the bowl. Mix until the chocolate has melted completely. Stir in the coffee powder
  8. Spread the frosting over the cake allowing it to drizzle down the sides. Make swirls for added effect. Serve
Recipe Notes

I used approx 175 grams of plain flour and substituted the remaining 50 grams with a blend of whole wheat flour, ragi flour and oats that not only enhanced the flavour but also gave the cake a great texture and crumb.