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    Home » Banana recipes

    Published on: November 22, 2017 by Janice; Updated on: January 23, 2023 6 Comments

    Banana cake with milk chocolate frosting

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    Coffee banana cake is a banana snacking cake and topped with milk chocolate frosting and flavoured with coffee

    This post is sponsored by Cacao Barry. As an Amazon Associate I earn from qualifying purchases.

    Coffee banana cake is a banana snacking cake flavoured with coffee and topped with milk chocolate frosting

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    One of the (many) things I've been craving since I moved is cake, specifically a comforting banana snacking cake like this. And since my love for combining coffee and banana is real (remember I turned that combination years ago into a coffee banana smoothie, still one of my all-time fave smoothie flavours), well, here we go again: coffee and banana together in cake form with a milk chocolate frosting.

    I resisted the urge to add cardamom to the cake batter, but please, don't let that stop you. Cardamom would be so awesome in this recipe, as I have proven in this cardamom banana bread recipe. Perhaps I need to make this one again with cardamom, you know, just to make sure. Coffee banana cake flavoured with coffee and topped with milk chocolate frosting

    This coffee banana cake has the perfect texture, and it's not too sweet. It's just right for a thick slather of milk chocolate frosting made from the best chocolate for baking, Cacao Barry Alunga milk chocolate, also known as the milk chocolate for dark chocolate lovers. Trust me, Alunga is a great milk chocolate and makes milk chocolate frosting, whether it's for a simple banana snacking cake like this coffee banana cake or for a tall layer cake like this tall 6-inch vanilla cake with milk chocolate frosting.

    You can order Alunga milk chocolate and most Cacao Barry products online via the Vanilla Food Company website and they ship across Canada and to the United States! In Quebec, you might find them at certain IGA grocery stores too.

    Coffee banana cake and milk chocolate frosting

    I baked this banana cake in a square pan so that I could cut it into square portions for a fun afternoon snack. Make sure that you take the time to prepare the cake pan before transferring the batter into the pan: I like to butter the pan, line the bottom with parchment, and then flour the sides. This way, the cake can be unmoulded and frosted very easily.

    Coffee banana cake flavoured with coffee and topped with milk chocolate frosting
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    4.50 from 2 votes

    Coffee banana cake with milk chocolate frosting

    Prevent your screen from going dark
    This coffee banana cake recipe is for a banana snacking cake flavoured with coffee and topped with milk chocolate frosting, like a fudge frosting
    Course Dessert
    Cuisine American
    Keyword banana snacking cake, Coffee banana cake with milk chocolate frosting
    Prep Time 30 minutes
    Cook Time 35 minutes
    Total Time 1 hour 5 minutes
    Servings 9
    Calories 493kcal
    Author Janice

    Equipment

    • 9x9-inch pan
    • 5-quart KitchenAid Artisan mixer
    • GIR spatula
    • Mini offset

    Ingredients

    For the coffee banana cake

    • 115 grams (½ cup) unsalted butter, softened
    • 100 grams (½ cup) granulated sugar
    • 100 grams (½ cup) light brown sugar
    • 2 (2) large egg(s)
    • 1 ½ cups (1 ½ cups) mashed banana, from 3 large bananas, frozen then thawed
    • 60 ml (¼ cup) sour cream (14% fat)
    • 2 teaspoon (2 teaspoon) pure vanilla extract
    • 188 grams (1 ½ cups) bleached all-purpose flour
    • 2 teaspoon (2 teaspoon) baking powder
    • ¼ tsp (¼ tsp ) baking soda
    • 1 ½ tablespoon (1 ½ tablespoon) ground coffee beans
    • ¼ teaspoon (¼ teaspoon) Diamond Crystal fine kosher salt

    For the milk chocolate frosting

    • 58 grams (¼ cups) unsalted butter
    • 65 grams (⅓ cups) Cacao Barry Alunga 41% milk chocolate
    • 140 grams (1 cup+1 tbsp) icing sugar, sifted
    • 23 grams (3 tablespoon) Cacao Barry extra brute cocoa powder
    • ⅛ teaspoon (⅛ teaspoon) instant espresso powder
    • 1 teaspoon (1 teaspoon) pure vanilla extract

    Decoration

    • 30 grams (⅓ cups) candied nuts, chopped, or toasted nuts chopped

    Instructions

    To make the coffee banana cake

    • Preheat the oven to 350ºF. Grease a 9x9-inch metal brownie pan (I used a Chicago Metallic pan you can find on Amazon). Line the bottom with parchment and flour the sides. Set aside.
    • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugars. Scrape down the sides of bowls as needed.
    • Add the eggs one at a time and beat them in.
    • Mash together the bananas with the vanilla and the sour cream. Add this to the mixer bowl and beat it in. Scrape down the bowl.
    • In a separate bowl, whisk together the flour with the baking powder, baking soda, the coffee grounds, and the salt. Add the mixture to the mixer and mix it in, just until combined.
    • Transfer the batter to the prepared pan and smooth the surface with a mini offset spatula . 
    • Bake the cake for about 35 minutes until the edges are golden brown and a cake tester inserted in the centre comes out clean. Let cool 10 minutes then unmold onto a wire rack.

    To make the milk chocolate frosting

    • Melt together the butter with the Alunga chocolate on power level 5 of the microwave or over a double boiler. Set aside to cool slightly.
    • Beat together the melted chocolate mixture with the rest of the ingredients into a smooth frosting
    • Smooth the frosting over the cake and decorate with candied or toasted nuts.
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    Notes

    Transfer the batter to the prepared pan and smooth the surface with a mini offset spatula (I like this Ateco spatula you can buy on Amazon).
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 493kcal

    This post is sponsored by Cacao Barry. I was compensated monetarily and with product. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
    Please note this post contains affiliate links to Amazon. As an Amazon Associate I earn from qualifying purchases. If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way.

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    Comments

    1. elodiesucree says

      November 24, 2017 at 11:35 am

      Waou!!! fabuleux quelle belle gourmandise!!! merci pour ce gourmand partage!! gros bisous et très bonne fin de semaine!

      Reply
      • Janice says

        November 26, 2017 at 9:47 pm

        Awww, merci beaucoup!

        Reply
    2. Natalie Dawn says

      April 05, 2019 at 3:14 pm

      Do the bananas have to be over ripe or does freezing and thawing them make them mushy enough?

      Reply
      • Janice says

        April 12, 2019 at 9:57 pm

        Hi Natalie,

        Better to use ripe bananas. Using frozen bananas is fine, but best to freeze riper bananas for the best texture in the end. I think "less ripe" bananas have more starch in them and this can have an impact on texture and flavour, even if they were previously frozen. Sometimes grocery stores sell overly ripe bananas for very cheap. Those would be perfect for this!

        Reply
    3. Laleh says

      October 23, 2021 at 2:03 am

      Hi Janice.
      Thank you for sharing this recipe with us. I would like to try it but if I would like to replace the types of sugar that you have used by dark brown sugar, should I still use a total of one cup? Also, in that case, would I need to change the amount of butter or can it still stay the same? The reason is that I am trying to fix a similar recipe that was similar to this except that I wasn’t happy with it’s structure and it wasn’t sweet at all. Below is the recipe, I would appreciate it if you could help me fix it please.

      Ingredients:
      Butter 125
      Dark brown sugar 120g
      2 large eggs
      Mashed bananas 270g
      Self raising flour 240g
      Baking soda 1 tsp
      Sour cream 180
      Milk 1 tblsp

      Reply
      • Janice says

        October 24, 2021 at 4:39 pm

        Hi, The proportions and ratios in your recipe are quite different than what I've been using, so it's hard for me to say how to fix it. It seems like you may have too much fruit+sour cream and not enough sugar, which could lead to structural issues or make the cake too wet.

        To answer about your question about using dark brown sugar: yes, you can definitely replace both sugars with an equal amount of dark brown sugar, by weight! Your cake will likely be slightly darker inside, but I think that would taste veryy good! Hope that helps!

        Reply

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