Coffee banana cake with milk chocolate frosting

This post is sponsored by Cacao Barry. 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.

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.

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.

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4.5 from 2 votes

Coffee banana cake with milk chocolate frosting

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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 pan

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 eggs
• 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) all-purpose flour
• 2 teaspoon (2 teaspoon) baking powder
• ¼ teaspoon (¼ teaspoon ) 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 milk chocolate
• 140 grams (1 cup+1 tablespoon) 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.

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 @kitchenhealssoul or tag #kitchenhealssoul!

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.