Banana Butterfingers Coffeecake
Prep time
Cook time
Total time
Be sure to use very ripe bananas for best flavor.
All ingredients are to be at room temperature
Preheat oven to 375°F
Prepare ganache in advance and reserve until needed
Chop butterfingers roughly into ¼" to 1" pieces
Serves: 24 cupcakes or 1 Bundt Cake
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar 1 cup (200g)
  • Salt 1½ teaspoons (7g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Ripe Bananas medium sized 3 (approx 350g)
  • Buttermilk ½ cup (120ml)
  • Butterfingers candy about 18 fun sized bars *chopped to 2 cups
  • ½ Recipe Ganache
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  3. Add the mashed ripe bananas and mix well.
  4. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  5. Add the buttermilk slowly while mixing on medium speed.
  6. Add the chopped butterfingers candy, mix to blend.
  7. Pour batter into prepared pan
  8. Bake for approximately 1 hour + 15 minutes or until a cake tester comes out clean.
  9. Cool completely before glazing with ganache and then top with remaining butterfingers
Store cake in an airtight container at room temperature for up to 3 days

Store in refrigerator for longer shelf life (up to 1 week)

Baked cake can be frozen for up to 1 month
Recipe by Gretchen's Bakery at