Banana and espresso complement each other very well.
This banana cake is a delicious twist on banana bread! Covered with a cream cheese and coffee glaze, it is an easy and wonderful treat. You probably have most of the ingredients in your pantry to make this cake. The combination of brown and white sugars in the cake is excellent, but you can use one or the other if that's all you have. Sour cream can replace yogurt, and of course you can add more spices to the cake or even some chocolate chips!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup white granulated sugar
- ¾ cup loosely packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 to 3 large bananas crushed
- ½ cup natural Greek yogurt
Express cream cheese glaze
- 1 8 ounces of cream cheese in blocks
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 to 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Spray a 9×13 baking sheet or dish with non-stick spray. In a small bowl, mix flour, baking soda, cinnamon and salt.
In the bowl of your electric mixer, mix the butter and sugars until smooth and fluffy, about 5 minutes. Beat the eggs 1 at a time. Beat the vanilla extract. Beat the mashed bananas and yogurt until combined.
Add dry ingredients at low speed, scraping sides if necessary, until combined. Do not over-mix! Pour the mixture into the greased baking dish. Bake for 28 to 33 minutes.
Beat the cream cheese and butter together until creamy. Beat the sugar and the powdered espresso until they combine. Beat the vanilla extract. It is advisable to keep the cake in the refrigerator due to the cream cheese icing, besides this cake tastes delicious if eaten cold.