This coffee banana cake is like the best banana cake you’ve ever had with a rich coffee espresso flavoring mixed in. A soft, moist banana coffee cake base topped with a sweet espresso frosting.
This banana coffee cake, like this pear and raspberry cake, can be eaten as a decadent breakfast cake, or be served as a dessert.
Is This Banana Coffee Cake Like Regular Coffee Cake?
No, it’s a bit different.
Classic coffee cake is made with a cinnamon flavoured base and streusel crumb topping. It doesn’t actually have any coffee in it.
This banana coffee cake is more like a regular cake with banana + coffee flavoring. It definitely tastes like coffee!
Why This Is The Best Coffee Banana Cake
- Soft, moist cake. Sour cream and ripe bananas make this cake extra soft and moist.
- Banana + Coffee. Banana and coffee flavors make a great combo, especially for breakfast!
- The espresso frosting is amazing! It has a powerful espresso flavor without being overly sweet. You could eat the frosting all on its own.
- Bananas: When baking with bananas, always choose bananas that are brown or almost black. These add the most sweetness and moisture to the cake.
- Sour cream: If needed, you can substitute this with plain greek yogurt.
- Espresso Powder: Use a quality espresso powder for the best taste. An instant cappuccino powder also works well.
Step 1: Set the oven to 350F and prepare a 9” round springform pan. Beat the sugar and butter together.
Step 2: Beat in the sour cream, egg and vanilla.
Step 3: Mix in the mashed bananas.
Step 4: Mix together the flour, baking soda, salt and espresso powder.
Step 5: Add the dry ingredients to the wet ingredients until just combined. Pour into the pan and bake for 55 - 70 minutes until a toothpick comes out mostly clean.
Step 6: For the espresso buttercream, beat the butter with a hand mixer for 4-5 minutes until light and fluffy. Gradually whisk in the powdered sugar, followed by the vanilla and espresso. Cover and refrigerate.
When the cake is done, let it cool to room temperature. Then put it in the fridge to chill for an hour before frosting it.
Apply the frosting, dust with a sprinkle of powdered sugar and enjoy!
- Use a kitchen scale. It is hard to accurately measure flour without a scale. It is easy to accidentally add too much, making your cake drier. A kitchen scale is a super useful tool to invest in if you bake a lot.
- Store leftovers in the fridge. Stir leftover cake in an airtight container in the fridge for up to a week.