Banana Coffee Cake With Coffee Coktail

Breakfast, lunch, and dinner are usual times that our body know exactly when. We begin with scheduling time and menu since the moment we wake up, to the afternoon, late afternoon then evening.

I just want to point out a late afternoon's gap after lunch and before dinner, which some people called "Tea Time or Afternoon Coffee", don't have to be that fancy just sitting with your love ones or friends and having a light meal. Can be in your backyard or maybe somewhere at an affordable cafe.

I used to sit in Starbucks with some of my friends while we were waiting for our kids at school, it's nice to bring back that memory. Well, off course everything changed since Pandemic.
And now my husband works from home, that advantage gives us a quality time to enjoy during work hours to have some chat for few minutes.
A slice of spongy and fluffy Banana Coffee Cake accompany us along with a glass of Ice coffee for my husband and a glass of Stoned Cocktail Coffee for myself.

A easy and simple ingredient that I really want to share with all my friends here.

Ingredients you have to set aside are 1/4 cup of warm milk and 1/4 cup of instant coffee (use the back of the spoon to make into smooth powder).

First Bowl.
Mashed 2 big ripe bananas.

Second Bowl
4 egg whites and 1/4 cup of sugar, beat until it's stiff and stand straight.

Third Bowl
2 cups of all purpose flour, pinch of salt, 2 tbsp of baking powder, 1 tbsp of baking soda. Mix well.

Forth Bowl
1 egg, 4 yolks, 1 3/4 cups of sugar, room temperature of 1/2 cup unsalted butter, beat with medium speed until it's yellow pale and add the mashed banana. Continue to beat with 1 tbsp of vanilla extract in low speed until it's well blended.

Add the mix flour or dry ingredients alternately with warm milk and instant coffee or beat in low speed. Finally, using a spatula, carefully fold the egg white or meringue into the mixture in clockwise direction.

Fill 2/3 cupcake liner then bake for about 15 to 18 minutes, remember to preheat your oven to 350 F degrees first.

By the way, for a fancy look, I baked my Banana Coffee Cake using large ramekin (for Crème Brûlée) with regular cupcake liner that I pressed around the edges before fill with cake batter.

^{A spongy and super fluffy in every bites.}

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For the Stoned Cocktail Coffee just mix your favorite cold or hot brew coffee with Italian Espresso Liquor, a bit of Black Spiced Rum and some baileys, then pour into a glass that's filled with Ice cubes. I don't add sugar since baileys is already sweet.

Thank you for passing by,
@lugina.