Coffee and Banana Layer Cake
A deliciously moist banana cake layered with rich coffee flavor, making for a unique dessert experience. Bold, yet comforting.
Ingredients
For the Cake:
- 2 cups mashed bananas about 3 bananas, unless you’re hoarding them
- 1 ½ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 large eggs
- ¾ cup unsalted butter softened
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup brewed coffee cooled
For the Frosting:
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 2 tbsp instant coffee powder for that extra coffee punch
- 1 tsp vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed bananas, vanilla, and sour cream.
- Whisk together flour, baking powder, baking soda, and salt, then gradually add to the wet ingredients.
- Mix in the cooled coffee until smooth.
- Pour the batter into the prepared pans and bake for 35-40 minutes, until a toothpick comes out clean.
- Let the cakes cool on a wire rack.
Make the Frosting:
- Whip the heavy cream with powdered sugar and instant coffee until stiff peaks form.
- Spread a generous layer of frosting between the two cake layers and on top.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 2%
- Iron: 6%
- Vitamin C: 6%
- Potassium: 8%
Pro Tips for Perfection:
- Don’t skimp on the coffee—use the best brew you’ve got, or that cup you didn’t finish this morning.
- Bananas should be ripe. The more brown spots, the better the flavor.
- If you want extra moistness, swap the sour cream for Greek yogurt.
- Chill the frosting for a bit to make spreading easier.