This post is sponsored by Cacao Barry.I stained my beautiful new white kitchen counter with a ring of tea. It was a matter of time before that happened, really, especially given the rate at which I consume the stuff. Later, I forgot about a pot of milk that I was heating on the stove and it boiled over, etching the new glass stovetop surface with scorched milk. Clearly, I’m slowly transforming this new kitchen into my kitchen and it’s starting to feel like home. It’s even starting to look like home! The boxes are (almost all) unpacked. I spent an entire day at Ikea with a friend. I spent another two days assembling all my purchases with my parents. It took weeks to get it all done, mostly on nights and weekends, but I’m finally getting somewhere. I now have a desk and a dining nook. What more could a girl want? Maybe some art for the walls…
I’ve definitely broken in the oven. I’ve baked all kinds of savoury and sweet things in it, from a series of meat pies to chocolate donuts and that apple butter pie. My oven seems to be much larger than my previous one and I can fit three 8-inch cake pans on the same middle rack with space for air to circulate! Yes, this is the kind of thing that truly excites me. This means I’ll be able to invest in those giant Nordicware cookie sheets and increase the number of cookies I can bake on one tray. Life-changing, I tell you! Not that I actually need more cookie sheets.
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 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 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 excellent frosting, whether it’s for a simple banana snacking cake like this coffee banana cake or for a tall layer cake. 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 with milk chocolate frosting recipe
Coffee banana cake with milk chocolate frosting
This coffee banana cake recipe is for a banana snacking cake flavoured with coffee and topped with milk chocolate frosting, like a fudge frosting
For the coffee banana cake
- 115 grams unsalted butter, softened 1/2 cup
- 100 grams granulated sugar 1/2 cup
- 100 grams light brown sugar 1/2 cup
- 2 large eggs
- 1 1/2 cups mashed bananas from 3 large bananas, frozen then thawed
- 60 ml full fat sour cream 1/4 cup
- 2 tsp vanilla extract
- 188 grams all-purpose flour 1 1/2 cups
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tbsp coffee grounds
- 1/4 tsp fine kosher salt
For the milk chocolate frosting
- 58 grams unsalted butter 1/4 cup
- 65 grams Cacao Barry Alunga milk chocolate
- 140 grams powdered sugar 1 cup plus 1 tbsp, sifted
- 23 grams cocoa powder 3 tbsp
- 1/8 tsp instant espresso powder
- 1 tsp vanilla extract
- 1/4 cup chopped toasted nuts or chopped candied nuts
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 (I like this Ateco spatula you can buy on Amazon).
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.
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. 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.