Description
Delicious, soft coffee banana cake with a rich coffee espresso flavoring mixed in. Topped with a rich espresso buttercream frosting.
Ingredients
Scale
- Coffee Banana Cake:
- 1 ½ cup granulated sugar (150g)
- ⅔ cup butter (150g)
- 1 cup sour cream
- 2 eggs
- 4 tsp vanilla
- 1 ⅓ cup very ripe bananas (about 4 bananas), mashed
- 2 ⅓ cups flour (280g)
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp espresso powder
- Espresso Frosting:
- ½ cup butter (112g)
- 1 ½ tbsp espresso, or very strong coffee
- ½ tsp vanilla
- 1 ½ cup icing sugar (180g)
Instructions
- Set the oven to 350F. Line a round 9” round springform 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 55 to 70 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 mixer, whisk the butter for 4 to 5 minutes until light and fluffy. Gradually whisk in the icing sugar until combined, followed by the espresso and vanilla extract. Don’t over mix.
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Cake
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 368
- Sugar: 29.5g
- Sodium: 290mg
- Fat: 19.1g
- Saturated Fat: 10.8g
- Unsaturated Fat: 6.5g
- Trans Fat: 0.7g
- Carbohydrates: 47.2g
- Fiber: 1.3g
- Protein: 3.6g
- Cholesterol: 67mg