Coffee-Flavored Banana Cake

No, this is not your usual American coffee cake with the typical streusel topping. Instead, it’s a moist and tender banana cake infused with a lovely coffee flavor – perfect for anytime snack or as a light dessert after a meal. Delicious!

{Adapted from the Sour Cream Banana Cake recipe from the Good Home Cooking binder}

2 cups unbleached all-purpose flour (fill the measuring cup without packing or shaking and level with the back edge of a knife)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup unsalted butter, softened*
1-1/3 cups sugar
2 large eggs, room temp*
1 teaspoon vanilla extract
3 tablespoons instant coffee granules
1 cup plain nonfat Greek yogurt, room temp*
1 cup mashed bananas (from 2 to 3 bananas)
Powdered sugar, optional

*Remove eggs and yogurt from the fridge the same time you take the butter out to soften it.

Preheat oven to 350°F. Grease and flour a 13” x 9” baking dish. In a small bowl, whisk together flour, baking powder, baking soda, and salt, and set aside until needed. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scraping down the side of the mixing bowl when necessary. Add vanilla and coffee granules, and beat briefly to mix in. On low speed, add flour mixture alternately with yogurt, and continue to beat until combined. Finally, stir in mashed bananas. Pour batter into prepared pan. Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cake cool completely in the baking dish on a cooling rack. Dust with powdered sugar, if desired, before serving.