Description
Indulge in a rich and moist Chocolate Espresso Banana Cake, perfectly balanced with a luscious cream cheese caramel frosting. This delightful dessert combines the deep flavors of espresso and cocoa with the natural sweetness of ripe bananas, finished with a creamy frosting and optional espresso bean and chocolate shavings for an elegant touch.
Ingredients
Cake Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon espresso powder
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup butter (softened)
- 1 1/2 cups sugar
- 1 cup mashed ripe banana
- 2/3 cup buttermilk
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Frosting Ingredients
- 16 tablespoons salted butter (room temperature)
- 16 ounces cream cheese (room temperature)
- 2 tablespoons caramel sauce
- 2 pounds confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Espresso Beans (optional, for garnish)
- Shaved chocolate (optional, for garnish)
Instructions
- Preheat oven: Set your oven to 350˚F to ensure it’s ready once the batter is prepared.
- Prepare baking pans: Butter and lightly flour a 9×9-inch baking dish or alternatively, use two 9×1 1/2-inch round baking pans for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, espresso powder, and cocoa powder until well combined. Set aside.
- Cream butter and sugar: Using a stand mixer on medium speed, beat softened butter and sugar together until the mixture becomes light and fluffy, usually about 3-5 minutes.
- Add banana: Reduce mixer speed to low and incorporate the mashed ripe bananas, mixing just until combined.
- Incorporate wet ingredients: Mix in the buttermilk, eggs, and vanilla extract, beating until the mixture is smooth and uniform.
- Add dry ingredients: Gradually add the dry ingredients to the wet mixture, beating on medium speed for about 1 minute until fully combined.
- Pour and bake: Transfer the batter into your prepared baking pan(s) and bake in the preheated oven for 30-35 minutes. The cake is done when the top springs back when gently pressed or a cake tester inserted in the center comes out clean.
- Cool cake: Remove the cake from the oven and let it cool on a wire rack for 20 minutes before frosting.
- Prepare frosting: While the cake cools, add the room temperature butter and cream cheese to the mixer bowl fitted with the paddle attachment.
- Cream frosting base: Beat the butter and cream cheese together on medium speed until light and fluffy, about 3-4 minutes.
- Add caramel sauce: Mix in the caramel sauce until blended evenly into the frosting.
- Add confectioners’ sugar: Slowly add the confectioners’ sugar, about 1/2 cup at a time, beating on medium-low speed until creamy and smooth after each addition.
- Flavor frosting: Stir in the vanilla extract and kosher salt to enhance the frosting’s flavor.
- Frost the cake: Once the cake has fully cooled, spread the cream cheese frosting evenly over the top.
- Garnish: Decorate the frosted cake with espresso beans and shaved chocolate as desired for an elegant finish.
- Serve: Slice and serve this decadent cake to enjoy its full flavor profile.
Notes
- Room temperature ingredients, especially eggs, butter, and cream cheese, help achieve a smooth batter and frosting.
- Ensure the bananas are ripe for optimal sweetness and moisture in the cake.
- If using round pans, you may need to adjust bake time slightly; start checking at 25 minutes.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
