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Coffee Banana Cake
Coffee Banana Cake

Coffee Banana Cake

Felicity MacLeod

Felicity MacLeod

Prep 30 mins30m
Cook 1 hr1h
Serves 12

Sometimes there are recipes in your favourite cookbooks and magazines that you always go back to and can't wait to try, this coffee banana cake is one of them.

I discovered this recipe in the 50th issue of the gorgeous Frankie magazine which came out over 15 months ago, since then I've been awaiting for three blacking bananas, at Easter this occurred (I guess I ate more chocolate than fruit).

I loved this cake, so did a lot of my work colleagues, but I have to say this is the best cake icing I've ever come across, the coffee cream cheese icing is amazing. I will be making this cake again and again!

ᔥ Originally from Frankie Magazine (Issue 50, page 125)

Ingredients

  • 125 g soft butter
  • 1 cup caster sugar
  • ½ cup soft brown sugar
  • ½ tsp vanilla extract
  • 4 shots espresso (I used 2 nespresso pods using the large cup setting)
  • 2 eggs
  • 3 bananas (mashed to a smooth puree)
  • ½ cup plain greek yoghurt
  • 1 ½ cups flour
  • 2 tsps baking powder
  • ½ tsp baking soda

  • Coffee Cream Cheese Icing

  • 100 g soft butter
  • 3 cups icing sugar (sifted)
  • 200 g cream cheese (at room temperature)
  • 3 tbsps coffee (cooled)

Instructions

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  • 1
    Preheat oven to 180 degrees C. Line the base of a round cake tin and grease the sides.
  • 2
    Make the coffee and set it aside to cool.
  • 3
    For the cake; cream the butter and sugars together until light and fluffy. Beat in the vanilla and add in the coffee (I used 3/4 of a cup). Add eggs one at a time, beating well after each addition.
  • 4
    Beat in the mashed banana, until well combined and stir in the yoghurt.
  • 5
    Sift the flour, baking powder and baking soda together, then stir into the banana mixture.
  • 6
    Pour into the prepared tine and bake for or until a skewer comes out clean. Let it cool in the tin, then turn out onto a rack to cool completely.
  • 7
    Meanwhile to make the icing; beat the butter and icing sugar together until light and fluffy, then beat in the cream cheese. Add the cooled coffee, one tablespoon at a time and beat until you have a soft, spreadable consistency.
  • 8
    Spread the icing on the cold cake.
  • 9
    Store in a airtight container in the fridge until ready to serve.

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