Posted in: Recipes

Banana Cake with Coffee Cream Cheese Frosting

Ingredients

FOR THE BANANA CAKE:

• 1 stick unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 1/2 cups mashed ripe bananas 3 medium ones
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt

FOR THE COFFEE CREAM CHEESE FROSTING:

• 1 tbsp instant coffee
• 1 tbsp hot water
• 1 8 oz package cream cheese
• 2 tbsp butter
• 4 cups powdered sugar

Instructions

FOR THE BANANA CAKE:

1. Preheat your oven to 350, and grease your baking sheet or cake pan. Cameron’s Tip: save the wrapper after opening your room temperature butter and use it to grease your pan. There’s always a little butter left on the wrapper, so you might as well put it to use! Anyone else do this too?
2. Cream together your butter and sugar until light and fluffy. We used an electric mixer on medium-high speed for about 3-4 minutes.
3. On the low setting, mix in your eggs, one at a time until just combined. Then add your mashed bananas, buttermilk, and vanilla. Mix on low until combined.
4. In a separate bowl, whisk together your flour, baking soda, and salt.
5. Stir the flour mixture into your wet ingredients in three separate additions. Mix with a spoon until just combined.
6. Pour the batter into your baking dish and back for 20-25 minutes. Check the center with a toothpick – if it comes out clean you’re good to go! We like to pop this cake right into the freezer after baking. This makes your cake extra moist and cools it down quickly so you can frost it sooner.

FOR THE COFFEE CREAM CHEESE FROSTING:

1. Stir together your water and instant coffee granules until dissolved. Set aside to cool.
2. Beat the cream cheese until fluffy, add butter and beat some more.
3. Add the powdered sugar scoop by scoop. Less is indeed more; hopefully you’ll avoid the sugar dusting our counter endured.
4. Add in your coffee mixture and beat until combined.