A soft, light banana espresso coffee cake, topped with espresso frosting to give you an extra caffeine-kick. A decadent breakfast or delicious dessert.
- For the Cake:
- 3/4 cup granulated sugar
- 1/3 cup butter
- 1/2 cup sour cream
- 1 egg
- 2 tsp vanilla
- 2/3 cup very ripe bananas (about 2 bananas), mashed
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp espresso powder
- For the Frosting:
- 1/2 cup butter
- 2 tbsp espresso
- 1 tsp vanilla
- 1 cup icing sugar
- Set the oven to 350F. Line an 8x8 baking pan with parchment paper.
- Using an electric mixer, beat the sugar and butter together until smooth in a large mixing bowl.
- Beat in the sour cream, egg, and vanilla. Beat until just combined.
- Mix in the mashed bananas.
- In a medium mixing bowl, mix together the flour, baking soda, salt and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined.
- Pour into the baking pan. Bake in the oven for about 30 minutes, until a toothpick comes out clean.
- While the cake is baking, make the frosting. First, add boiling water to prepare the espresso according to the instructions of the instant espresso powder you are using. Note that espresso powder was used for baking the cake, but for the frosting, it is liquid espresso made from the instant powder.
- Using a hand blender, blend the butter, espresso, vanilla and icing sugar together until smooth.
- Put the frosting in the fridge for a couple hours to chill.
- Wait until the banana espresso cake has completely cooled to room temperature. Then put it in the fridge for about another hour until cool before applying the frosting.
- Apply frosting and dust with icing sugar (optional). Serve.
- Especially for the frosting, make sure you use a quality espresso that you love the taste of as the espresso taste comes through strongly.
- Adjust the amount of espresso used in the frosting to your taste, but you will need to add more or less icing sugar accordingly for a good frosting consistency.
- Whenever using bananas in baking, always use the grossest, most ripe bananas you can find. They will taste much better!
- Store leftovers in a sealed container in the fridge for up to week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
- Serving Size: 1 piece
- Calories: 308
- Sugar: 18.9g
- Sodium: 156mg
- Fat: 19g
- Saturated Fat: 11.8g
- Unsaturated Fat: 5.8g
- Trans Fat: 0.7g
- Carbohydrates: 32.3g
- Fiber: 0.8g
- Protein: 2.9g
- Cholesterol: 68mg
Keywords: banana espresso coffee cake, banana cake, espresso frosting, espresso cake