How to make it

  • 1. Grease & lightly flour 2 loaf pans or a 13x9x2-inch baking pan. Set
  • aside. See Photo
  • 2. Measure & mix together ALL DRY ingredients except sugar &
  • instant coffee granules. Set aside.
  • 3. Mash banana well with a fork & mix instant coffee granules in it. See Photo
  • 4. Cream softened butter (left @ room temperature for at least 30
  • mins or until softened) & sugar using a hand mixer See Photo. See Photo
  • 5. Add eggs 1 @ a time making sure NO more trace of egg is visible
  • before adding in the next 1.
  • 6. Mix in vanilla.
  • 7. Add about 1/3 of dry ingredients, half of mashed banana, & the
  • sour milk to creamed butter mixture. Mix by hand (for better control
  • of mixing) using a rubber spatula just until combined. See Photo
  • 8. Add in the next 3rd of dry ingredients & the rest of the mashed
  • banana, & sour milk.
  • 9. End with the rest of the dry ingredients. Mix just until combined.
  • DO NOT OVERMIX for this will result to a hard cake but make sure
  • there is no more streaks of flour.
  • 10. Put batter to prepared pans.
  • 11. Bake in a preheated (for about 10 mins) 350 degrees F oven for
  • about 40 mins for 2 loaf pans & about 35 mins for 13X9X2-inch
  • baking pan..
  • 12. Test cake for doneness (toothpick test) 5 mins before
  • recommended baking time.
  • *How to do toothpick test: Insert a clean toothpick in the middle part of
  • cake… if it comes clean… meaning no crumbs or wet batter
  • clinging to it… then CAKE is DONE!
This is how a softened butter should look when pressed by a finger.   Close
Lightly greased & floured baking pan.   Close
Mashed banana mixed with instant coffee granules.   Close
Creaming butter & sugar.   Close
Mixing dry ingredients, mashed banana, & buttermilk by hand using a rubber spatula.   Close

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